Heat the oil in a frying pan and brown the chicken all over, remove and set aside. Add the chilli and onion to the pan and brown- add a little stock to speed up the cooking process of the onion, then once soft, brown it at a higher temperature.
Add the peanut butter and soy sauce, stir in and then add the stock gradually.
Gently simmer the broth and then add the chicken, cook for about 30 minutes.
Use 2 forks to shred the chicken whilst in the broth then add the coconut milk and salt. Taste and adjust the seasoning if necessary. Keep the broth on a low heat.
Meanwhile cook the noodles in a pan of salted boiling water until al dente.
Use tongs to serve the noodles in warm bowls, ladle the chicken broth over the top and garnish with the peanuts and coriander. I also like a wedge of lime with mine.
