1.Peel and quarter onion. Slice chicken thinly. Peel ginger. Slice ginger and chillies finely.
2.Heat oil in wok; stir-fry onion until soft. Add chicken, ginger and chilli; stir-fry until chicken is browned and almost cooked.
3.Add sugar to pan; cook, stirring, about 30 seconds or until lightly caramelised. Add peanut butter, sauce and coconut cream; cook, stirring, about 1 minute or until sauce thickens slightly. Add the noodles; stir-fry until hot. Add a little water if mixture is too thick.
4.Divide noodle mixture between serving bowls; serve topped with sprouts and coriander.
This dish is quite spicy – you may want to use only one chilli, depending on your heat tolerance. Seeding the chilli also lessens the heat.Note