12 Minute Thai Chicken Peanut Noodles
Total Time
12 minutes
Prep Time
3 minutes
Cook Time
9 minutes
Rating
4.88 out of 5 stars
(121)
Ingredients
2 servings
- 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)
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Preparation
Step 1
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.
Step 2
Cook chicken: Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
Step 3
Add flavourings: Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
Step 4
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.
Step 5
Simmer stock: Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
Step 6
Add noodles: Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
Step 7
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.
Step 8
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.
Step 9
Toss with spinach: Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy - everybody loves sauce!
Step 10
Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.
Step 11
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