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Sharwood’s Thai Red Chicken Noodles

Sharwood’s Thai Red Curry, with spring onions and sweetcorn on a bed of noodles, in a take away style container.

Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 20
Serving Size: 200g


  • 700g Sharwood's Medium Dried Noodles
  • 50ml Vegetable Oil (for coating the cooked noodles)
  • 50ml Vegetable Oil (for frying the chicken & vegetables)
  • 700g Frozen cooked chicken (defrosted and drained)
  • 300g Canned sweetcorn (drained)
  • 1200g Sharwood's Red Thai Sauce
  • 10g Fresh Chopped Coriander
  • 150g Sharwood's Prawn Crackers


  1. Place noodles in boiling water for approx 3 minutes (until just cooked)
  2. Drain the noodles and plunge into cold water and drain again
  3. Drizzle the cold noodles in a little oil, to prevent them from sticking
  4. Place in a suitable container, then refrigerate (at this stage the noodles can be pre-portioned, if desired). The noodles can be held this way for upto 24 hours.
  5. Place a little oil in a large frying pan or wok Add the chicken and cook for approx 2 minutes, or just until it begins to colour, then pour in the sauce and the sweetcorn and bring to a simmer. (at this stage the chicken and sauce can be held in a bain marie for ease of service).
  6. In a separate frying pan or wok, place in one portion of the noodles and heat through, stirring or tossing from time to time to prevent sticking.
  7. Place the noodles in the noodle box and carefully pour over a portion of the chicken and sauce.
  8. Garnish with coriander and peanuts (optional). Serve with Sharwood's Prawn Crackers.