Step 1

For the pickled cucumber, place vinegar, caster sugar and fish sauce in a non- reactive bowl and stir to dissolve sugar. Add cucumber and set aside for 15 minutes to pickle.

Step 2

Combine chicken thigh fillets, half the grated lemongrass, ginger and cornflour in a bowl. Set aside for 15 minutes to marinate.

Step 3

To make the satay sauce, heat 2 tbs oil in a frypan over medium heat. Add onion and garlic and cook, stirring, for 4-5 minutes until softened. Stir in chilli, remaining grated lemongrass, and cook for 2-3 minutes until fragrant. Add peanut butter to the pan with sugar, lime juice, coconut cream and 1/2 cup (125ml) water. Simmer for 8-10 minutes until thickened and reduced. Stir in 2 1/2 tbs kecap manis, then season and set aside.

Step 4

Heat a large non-stick frypan with remaining 2 tbs oil over high heat. Add chicken and cook for 8 minutes on each side or until crisp and golden. Add remaining 1 1/2 tbs kecap manis and soy sauce and cook for 2-3 minutes until lightly caramelised. Remove from pan and cut into thick slices. Arrange noodles in a serving dish and top with the chicken. Drizzle with half the satay sauce. Scatter with coriander, Thai basil, pickled cucumber and crushed peanuts. Serve with lime halves and remaining satay sauce on the side..