Peanut Chicken Spring Roll Bowls with Avocado & Fresh Veggies

Steps

1. Bring a pot of salted water to the boil.
2. Once boiling, add noodles, stir, cover and turn off heat. Leave for 8 minutes, until tender. Drain well and return to pot with oil to prevent sticking. Cut in a few places to make them easier to eat.
3. In a bowl combine peanut butter, coconut milk, red curry paste (see tip) and soy sauce. Stir to combine and set aside. Thinly slice avocado, set aside for serving.
4. Pat chicken dry and slice into 1cm strips. Heat oil in a frypan on medium-high heat. Cook chicken for about 3 minutes, tossing regularly until golden but not cooked through. Add sauce mixture and cook a further 2-4 minutes until sauce has thickened and chicken is cooked through. If sauce is too thick, add a splash of water.
5. Peel carrot into ribbons, thinly slice bok choy and cut cucumber in batons. Add to bowl with noodles along with Thai dressing. Toss well to combine.
6. Top noodles with chicken, avocado and chilli flakes (optional).