Thai Sambal Roasted Chicken Thighs with Noodles

Steps

1. Before you start. Bring a full kettle to the boil. Preheat oven to 220°C.
2. Prep & cook chicken. Pat chicken dry and fully trim fat. In a bowl, coat in first measure of sambal paste, coconut milk and a pinch of salt. Heat oil in a fry-pan on medium-high heat. Cook chicken for about 2 minutes each side, until golden. Transfer to a lined oven tray (reserving pan) and roast in oven for 10 minutes, until cooked through. Rest, covered.
3. Cook noodles & prep vegetables. Place noodles in a heat-proof bowl and cover with boiling water. Leave for 5 minutes, then drain. Set half the cooked noodles aside (this is leftover). Prep onion and carrot.
4. Finish noodles. Heat oil in reserved pan on medium-high heat. Cook onion and carrot for about 2 minutes, until soft. Add second measure of sambal paste, coconut milk and fish sauce and cook for about 1 minute, until fragrant. Remove from heat and stir through bok choy and drained noodles. Season to taste with salt and pepper.
5. Finish chicken. Thinly slice chicken and stir any resting juices through noodles.
6. Prep garnishes. Prep cucumber, coriander and lime.
7. Serve. Noodles topped with chicken, cucumber, peanuts and coriander. Serve lime wedges on the side for squeezing.