Cut each chicken thigh into 2cm pieces.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken to the pan. Season with salt and pepper and fry until browned on each side and cooked through, 8-10 mins.

Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the chicken fries, peel and grate the garlic (or use a garlic press).

Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.

Crush the peanuts in the unopened sachet using a rolling pin.

Once your chicken has finished cooking, remove pan from the heat. Cover the chicken and set aside.

Put the pan back on medium-high heat (no need to clean) with another drizzle of oil (if needed).

Once hot, add the carrot to the frying pan and cook until starting to soften, 8-10 mins. 

Add the curry powder mix, ginger puree and garlic to the veg and fry until fragrant, 1-2 mins more.

Stir in the coconut milk, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring up to a boil, then lower to a simmer. 

Add the chicken back into the pan along with the young pea pods and cook until the sauce has thickened slightly, 3-4 mins. 

Once your sauce has thickened, add the rice noodles to the pan. Gently toss to coat and simmer until piping hot, 1-2 mins.

Taste the sauce and season with salt and pepper if needed. 

Add a splash of water if the sauce is looking a little thick.

Share your chicken noodles between your serving bowls.

Top with a sprinkling of peanuts.