Trim your pak choi and cut into strips. Then, slice your spring onions and set both aside. Then, in a mixing bowl, add half your garlic paste and soy sauce, along with 1/3 of your Thai red curry paste and crunchy peanut butter, mix well. Then, butterfly your chicken breasts and mix them in the bowl.
Add a large frying pan to medium-high heat. Once hot, add half your olive oil, followed by your chicken breasts. Season with salt and pepper, and cook for 3 mins each side. Once done, transfer to a plate, cover, and set aside.
In the same pan, add your remaining olive oil, followed by your pak choi. Season with salt and pepper, and cook for 5 mins until soft and slightly browned.
In the same pan, add your remaining garlic, Thai red curry paste, soy sauce, and crunchy peanut butter. Give it a mix and let it cook for 1 min to unlock the flavour. Then, lower the heat to medium and add in your coconut cream along with your chicken stock paste and lime juice. Mix well to combine.
Add your udon noodles into the pan, mix well, then add your chicken back in - nestled at the bottom. Let this simmer for 3 mins, or until the noodles and chicken are cooked through.
Once cooked, transfer your chicken to a chopping board and slice into strips. Then, divide your ramen into bowls and top with your chicken. Finally, garnish with your peanut chilli oilspring onions.
