Thai Chicken Peanut Noodles

Name: Thai Chicken Peanut Noodles
Prep time: 3 min
Cook time: 9 min
Total time: 9 min
Yield: Serves 2
Cuisine: asian
Ingredients: 1 tbsp oil; 1 garlic clove (, minced); 200g/7oz chicken mince ((ground chicken) (Note 1)); 1 tsp curry powder ((Note 2)); 1 1/2 tbsp red curry paste (, separated (Note 3)); 1 tsp dark soy sauce ((Note 4)); 1 1/2 cups chicken stock/broth (, low sodium); 3/4 cup coconut milk ((~1/2 a can), full fat for best flavour); 2 tbsp cider vinegar; 3 tbsp peanut butter; 2 instant ramen or noodle cakes (~70-100g/2.5-3.5oz per cake; any brand (discard seasoning pack, Note 5)); 2 (big!) handfuls baby spinach; 2 tbsp peanuts (, finely chopped); Roughly chopped fresh coriander/cilantro leaves; Sriracha or other chilli paste (, optional)

4.89 (14)

⏱ 9 mins 🍽 Serves 2 🌶 asian 🏷 Main course

This dish is the perfect solution when you need a fast and tasty Thai-inspired dinner. Ground chicken cooks quickly, and the sauce combines red curry paste, coconut milk, and peanut butter for rich flavour. The noodles and spinach are tossed in at the end, making it a complete meal in under 15 minutes. The key is to work swiftly to prevent the noodles from absorbing all the sauce, keeping the dish deliciously saucy.

Ingredients

1 tbsp oil
1 garlic clove (, minced)
200g/7oz chicken mince ((ground chicken) (Note 1))
1 tsp curry powder ((Note 2))
1 1/2 tbsp red curry paste (, separated (Note 3))
1 tsp dark soy sauce ((Note 4))
1 1/2 cups chicken stock/broth (, low sodium)
3/4 cup coconut milk ((~1/2 a can), full fat for best flavour)
2 tbsp cider vinegar
3 tbsp peanut butter
2 instant ramen or noodle cakes (~70-100g/2.5-3.5oz per cake; any brand (discard seasoning pack, Note 5))
2 (big!) handfuls baby spinach
2 tbsp peanuts (, finely chopped)
Roughly chopped fresh coriander/cilantro leaves
Sriracha or other chilli paste (, optional)

Method

Heat the oil in a medium skillet. Add the minced garlic and cook for 20 seconds until golden.
Place the chicken mince into the pan. Cook for 2 minutes, breaking it apart, until it is mostly white.
Stir in 1 tbsp of the red curry paste, the curry powder, and the soy sauce. Cook for 1 minute.
Create a space in the centre of the pan. Add the remaining 1/2 tbsp of curry paste and stir it for 30 seconds.
Pour in the chicken stock. Bring it to a simmer and cook for 1 minute.
Add the noodle cakes to the pan, pushing the chicken aside to submerge the noodles.
Let the noodles cook for 45 seconds, then flip them over. Cook for another 30 seconds before separating them with spoons.
Move the noodles aside. Add the coconut milk, peanut butter, and vinegar, mixing to dissolve the peanut butter.
Add the baby spinach and toss everything together for 30 seconds until the spinach wilts.
Divide the noodles into bowls. Top with coriander leaves, chopped peanuts, and optional chilli paste.

Nutrition (per serving)

Sodium950 mg

Recipe details

CategoryMain course

Cuisineasian