Super Chef Winner: Thai-Style Chicken with Beansprout Noodles

This Thai‑style pulled chicken dish was the winning recipe from our Super Chef competition, celebrated for its flavour, balance, and family appeal. Tender chicken is gently pulled through a lightly spiced coconut sauce and served with soft noodles, courgette, and beansprouts for texture and colour. It’s a dish that feels special while still being approachable, showing how familiar ingredients can come together in a way that’s both comforting and memorable.

(Makes approx. 4–6 servings)

Prepare the sauce

1. Heat the oil in a large pan over a medium heat.
2. Add the onion, garlic and red pepper and cook for 5–8 minutes, until soft.
3. Stir in the paprika, ground ginger and mixed spice and cook for 1–2 minutes.
4. Add the tomato purée and cook for a further 2 minutes.
5. Pour in the coconut milk, add the lime zest and a squeeze of juice, and stir to combine.

Cook and pull the chicken

1. Add the chicken breasts to the sauce, along with enough water to just cover them.
2. Bring to a gentle simmer, cover, and cook for 12–15 minutes, until the chicken is cooked through and tender.
3. Remove the chicken from the pan and gently pull it apart using two forks.
4. Return the pulled chicken to the sauce and keep warm on a low heat.

Prepare the noodles

1. Cook the noodles according to packet instructions, then drain well.
2. Add the grated courgette and beansprouts to a pan and cook for 2–3 minutes until just softened.
3. Add the cooked noodles and a small ladle of sauce to loosen if needed, mixing gently.

Serve

1. Spoon the noodles into bowls and top with the pulled chicken and sauce, or mix everything together before serving.