BANG BANG PASTE RECIPES

Steps:

• Fry the chickenHeat a little oil in a wide frying pan and fry the chicken for 2 mins.Stir in the BANG BANG PASTE, then add the peppers and fry for 2 more mins.Mix in the coconut milk and bring it to a gentle boil and then reduce the heat to a simmer. 
• Develop the flavoursAdd the GARLIC & COCONUT PASTE and peanut butter and mix well.Add the spring onions (if using) and cook for 2 mins, or until the chicken is done, then turn off the heat. 
• Cook the noodlesBoil the noodles as per pack instructions.Collect a 2 tbsp of water from the noodle pan with a mug, then drain and rinse them under cold water.Stir the CHILLI GARNISH into the chicken pan, then add the noodles and 1-2 tbsps (or more, if necessary to loosen the sauce) of your reserved noodle water and toss to coat them. (Tongs are helpful here.) 
• Serve! Serve the noodles with squeeze of a lime and some sesame seeds sprinkled over (if using). 

Steps:

• In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
• Combine lettuce and cabbage and divide between four plates. Set aside.
• Coat shrimp with cornstarch, mixing well with your hands.
• Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes.
• Remove from pan and combine with the sauce coating well.
• Place shrimp on lettuce and top with scallions.