Updated: Mar 8, 2020
Recipe and Method Adapted From Thai Taste.
Allergen Advice - Contains Peanuts, soy, wheat, Oyster (mollusc), sesame, Cashews
300g Chicken or tofu cut into small cubes
1 large onion
1 red pepper
2 spring onions
fresh lime for garnish
coriander for garnish (OPTIONAL - BUY THIS FRESH)
Marinade the chicken or tofu in the sauce from the kit and place in to a small freezer safe ziplock bag, squeeze the air out using the water immersion method and seal. Redistribute the contents so that the bag lies flat.
Grab a larger freezer safe bag and write 'Thai Cashew Chicken' and today's date on it with a permanent marker (note, the marker will stay on in the freezer, but will wash off if you use the suggested bags and pens). Place the sealed chicken inside the larger bag.
Chop onion, pepper and spring onion and put them in the bag with the chicken, keeping the onion separate from the rest by putting them either side of the bag of chicken.
Chop lime into quarters and place on the same side as the peppers.
Lie the bag flat and distribute the contents so that it's as flat as possible. Use the water immersion method to push all of the air out of the bag. Freeze Flat.
Put the noodles and chillis/cashews from the kit back into the box, and write on the box 'other ingredients in freezer'.
Thaw the chicken in the bottom of the fridge overnight, or in a dish of cold water if you've not planned ahead (you can remove the ice and change the water every 5-10 minutes to speed this up. (APPROX 35-45 mins).
Pour boiled water onto noodles, set aside for 10 minutes or until soft. When ready, drain the noodles, rinse with cold water and toss to seperate.
Heat oil in a pan and fry onions from frozen, cook for 3-4 minutes.
Add the thawed marinated chicken (or tofu) and the chilli and cashews from the kit. Cook for around 5 minutes.
Add the frozen peppers and spring onions if using. Cook through until everything is piping hot, then serve with noodles.