Preparation
- To debone the thighs, carefully make shortcuts along the bone and remove it and the skin. Add to a bowl a tablespoon of peanut butter and a splash of soy sauce to marinade for a couple of hours or overnight. Soak some bamboo skewers in water for the same amount of time.
- When ready to cook, you should be able to wiggle the chicken onto the skewers back and forth, making 2 per person. Any funnily shaped pieces can be skewered together to make your final ones if need be! Drizzle some oil into a griddle pan or frying pan and then fry for 3–4 minutes on each side, until cooked through.
- While they fry, boil the kettle and pour over the noodles. Leave for 10–15 minutes on the side to cook.
- Slice finely or grate your veggies and pop them into a large mixing bowl. In a small bowl, add the remaining peanut butter, soy sauce, and chili flakes with 50ml warm water, and whisk with a fork to make the sauce. Grate in the lime zest and add the juice of half the lime. If it's a little thick, add some more water to make a loose sauce before adding most of it to the veggies. Keep some back for a final drizzle!
- Add the cooked noodles and toss, then serve up with a scattering of mint leaves. Serve your chicken skewers on top and then slice your remaining lime half into four and pop one on each plate. Finish with a scattering of torn mint leaves and a drizzle of extra satay sauce.