12 Minute Thai Chicken Peanut Noodles
User Reviews
4.9
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Prep Time
3 mins
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Cook Time
9 mins
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Servings
2
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Calories
581 kcal
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Course
Main Course
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Cuisine
Asian
12 Minute Thai Chicken Peanut Noodles
Description
This recipe starts by sautéing minced garlic in cooking oil over high heat before adding ground chicken, which is cooked until mostly white. Red curry paste, curry powder, and dark soy sauce are added for depth and color, then simmered briefly. Chicken stock is poured in, bringing the mixture to a simmer before adding ramen noodle cakes, which cook submerged to soften.
The noodles are flipped and briefly cooked further to ensure even cooking, then moved aside to incorporate a sauce of coconut milk, peanut butter, and cider vinegar. Baby spinach is stirred in for a fresh green addition. The finished dish is garnished with finely chopped peanuts, fresh coriander leaves, and optional sriracha, delivering creamy, spicy, and savory flavors with tender noodles and a hint of crunch.
This recipe is designed for convenience using instant noodle cakes but creates a distinct sauce from scratch without relying on seasoning packets. Ground chicken can be substituted with pork, turkey, or beef. Red curry paste brands vary in flavor, and the recipe suggests using a mild curry powder to avoid overpowering the peanut sauce.
Ingredients
- 1 tbsp neutral cooking oil generic cooking oil
- 1 garlic minced, clove
- 200g/7oz ground chicken 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 low sodium, or broth
- 3/4 cup coconut milk (~1/2 a can), full fat for best flavour
- 2 tbsp cider vinegar
- 3 tbsp peanut butter
- 2 ramen noodles ~70-100g/2.5-3.5oz per cake; any brand (discard seasoning pack, Note 5, or noodle cakes
- 2 (big!) baby spinach handfuls
To serve:
- 2 tbsp peanuts , finely chopped
- Coriander leaves roughly chopped fresh
- sriracha optional, or other chilli paste
Instructions
- Sauté garlic: Heat oil in a medium skillet over high heat (not too large, else the sauce will evaporate too quickly). Add garlic and cook for 20 seconds until it turns golden.
- Cook chicken: Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
- Add flavourings: Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
- Cook extra curry paste: Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.
- Simmer stock: Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
- Add noodles: Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
- Cook 45 sec, flip, 30 sec: Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
- Add peanut sauce: Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
- Toss with spinach: Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy - everybody loves sauce!
- Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.
Notes
- Chicken mince can be swapped for pork, turkey, or beef according to preference.
- Choose your preferred mild or spicy curry powder; it's not critical for the dish.
- Use quality Thai red curry paste such as Maesri for authentic flavor; avoid overly sweet brands.
- Dark soy sauce adds color and flavor, but regular soy sauce works if unavailable.
- Instant ramen noodle cakes are convenient here; discard seasoning packets to use your own flavors.
- If you keep the seasoning packets, they can be used separately to make a quick soup with leftover ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581cal | 29% |
| Carbohydrates | 14g | 5% |
| Protein | 31g | 62% |
| Fat | 48g | 74% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 86mg | 29% |
| Sodium | 950mg | 40% |
| Potassium | 1209mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4585IU | 92% |
| Vitamin C | 11mg | 12% |
| Calcium | 84mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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