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Heat a little oil in a large frying pan over medium-high heat. Add the chicken and cook for 3-5 minutes, stirring often, until golden brown and cooked through. Set aside.
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Cook the noodles according to packet directions. Drain, submerge in cold water and allow to cool.
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To cook the corn, place in a saucepan and cover with cold water. Bring to a boil over medium-high heat, cook for 1 minute then remove and run under cold water. When cool enough to handle, slice the kernels off the cob.
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To make the dressing, whisk together everything in a small bowl until smooth and creamy.
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When ready to assemble, add everything to a large bowl and toss well to combine. Serve at room temperature or chilled.
Spicy Peanut, Hoisin, Chicken & Sweetcorn Noodles
Ingredients
- 1 large or 2 small skinless chicken breast, chopped into 2-3cm cubes
- 200g dry Pad Thai noodles
- 1 corn cob, husk and silk removed
- 1 red capsicum, cored and thinly sliced
- 1 small avocado, peeled and diced
- ½ large cucumber, sliced
- 1 small red onion, thinly sliced
- 1/2 cup loosely packed coriander leaves, finely chopped
- Large handful of mesclun leaves
Spicy Peanut Hoisin Dressing Ingredients
- 1/2 cup Pic’s Salt & Pepper Peanut Butter
- 100ml fresh lime juice (from 3-4 limes)
- 3 tbsp hoisin sauce
- 2 tbsp olive oil
- 2 large cloves garlic, finely chopped
- 1 1/2 tsp chilli flakes
- 1/2 tsp salt