Spicy peanut noodles with chicken and water chestnuts – olive magazine | olivemagazine

Ingredients

• 200g fine egg noodles
• 200g tin water chestnuts drained and sliced
• 1 small cucumber sliced
• 4 cooked chicken breasts shredded
• 1 bunch spring onions chopped
• 4 tbsp roasted peanuts chopped
• 1 clove garlic chopped
• 2 tbsp sesame oil
• 3 tbsp soft brown sugar
• 1 tbsp soy sauce
• 100g jar tamarind paste
• 1 tbsp or 1 small red chilli chopped chilli paste