Opals Thai Stir Fry Recipes

Steps:

• Heat 3 tablespoons of the oil in a wok or large skillet over high heat. Add the chicken, sprinkle with salt and pepper and stir-fry until browned and cooked through, 4 to 5 minutes. Remove to a plate.
• Add the remaining 2 tablespoons oil to the wok, add the mushrooms (in 2 or 3 batches if necessary) and stir-fry until browned around the edges, 3 to 4 minutes. Add the carrots and stir-fry for 2 minutes, then add the garlic and stir-fry for 1 minute. Add the pineapple and stir-fry for 1 more minute. Add the sweet chili sauce and continue to cook until the liquid comes to a simmer. Finish with the lime juice.
• Transfer to a serving bowl and garnish with the sesame seeds. Serve with rice.

Steps:

• Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
• Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
• Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.