Mince 3 garlic cloves. Mix two-thirds with 60g of crunchy peanut butter, 1½ tablespoons of fish sauce, 1½ tablespoons of dark soy sauce, 2 teaspoons of sugar, 2 teaspoons of cornstarch, 2 teaspoons of grated ginger, 1½ teaspoons of curry powder, and 65ml of water.
Prepare 100g of dried rice noodles according to the package directions, then drain. Thinly slice 180g of chicken breast.
Heat 2 tablespoons of neutral oil in a wok over high heat. Stir-fry the remaining garlic and ½ sliced onion for 30 seconds.
Add the chicken and stir-fry until the outside turns opaque. Add 1 cup of shredded carrot and 1½ cups of shredded cabbage; cook until beginning to wilt.
Add the noodles, 1 cup of bean sprouts and sauce. Toss for 1½-2 minutes, until the sauce coats the noodles and the chicken reaches 165°F / 74°C. Add a splash of water if needed.
