Place a large saucepan on medium heat and drizzle with vegetable oil. Add in chicken breasts and fry on each side for 5 minutes until golden. Remove from the pan and set aside.

In the same saucepan, add minced garlic, red Thai curry paste, soy sauce, and peanut butter. Mix well and then add the coconut milk and chicken broth. Stir until smooth and bring to a boil, then reduce to low heat.

Add chicken breasts back into the pan, cover with the lid, and cook on low heat for 10-15 minutes. Remove chicken and slice.

Taste the peanut butter Thai curry sauce and season as preferred. Add udon noodles and cook according to package instructions.

Divide noodles between two bowls, top with the peanut butter broth, sliced chicken, mangetout, coriander, lime wedges, and chilli oil.