Crunchy Garlic Chicken

Description
This can be eaten as a main course or as a side dish. I usually make twice the amount of peanut sauce as the recipe says.

Ingredients

 * 35gm rice vermicelli noodles.
 * 425gm baby corn spears, drained.
 * 500gm chicken, cooked and sliced.
 * 100gm green peas, cooked.
 * 100gm red cabbage, shredded.
 * 100gm green cabbage, shredded.
 * 100gm bean sprouts.
 * 4 shallots (spring onions).
 * 150gm mushrooms, sliced.
 * 5 dates, chopped.

Peanut Sauce:


 * 1/3 cup peanut butter.
 * 1/3 cup coconut cream.
 * 2 teaspoon soy sauce.
 * 1½ teaspoons sugar.
 * 1½ teaspoons lime juice.
 * 1/3 cup water.

Directions
Break the noodles into pieces. Deep fry in hot oil until puffed and crisp. Drain.

Lightly crush the noodles. Cut the corn in half lengthways. Combine the noodles and corn with the remaining ingredients in a bowl. Drizzle the peanut sauce over the mixture and mix it in well.

The ingredients can be varied according to your taste. Use more cabbage if you want more bulk.

Combine the peanut butter, coconut cream, soy sauce, sugar and lime juice in a bowl. Stir in enough water to give a thin pouring sauce.