Description
This vibrant and flavorful Thai Chicken Peanut Noodles recipe comes together in just 12 minutes, combining ground chicken, rich peanut butter, red curry paste, and fresh baby spinach for a quick and satisfying meal. The dish features tender chicken simmered in a fragrant coconut milk and curry sauce, tossed with instant ramen noodles and topped with crunchy peanuts and fresh coriander for an authentic Thai-inspired experience.
Ingredients
Scale
Protein and Aromatics
- 1 tbsp oil
- 1 garlic clove, minced
- 200g/7oz ground chicken mince
Spices and Sauces
- 1 tsp curry powder
- 1 1/2 tbsp red curry paste, separated
- 1 tsp dark soy sauce
Liquids and Sauces
- 1 1/2 cups low sodium chicken stock/broth
- 3/4 cup coconut milk (approx. 1/2 can, full fat recommended)
- 2 tbsp cider vinegar
- 3 tbsp peanut butter
Noodles and Greens
- 2 instant ramen or noodle cakes (70-100g / 2.5-3.5oz each, discard seasoning packet)
- 2 large handfuls baby spinach
Garnish
- 2 tbsp finely chopped peanuts
- Fresh coriander (cilantro) leaves, roughly chopped
- Sriracha or other chili paste (optional)
Instructions
- Sauté garlic: Heat 1 tbsp oil in a medium skillet over high heat. Add the minced garlic and cook for about 20 seconds until it turns golden and fragrant.
- Cook chicken: Add 200g of ground chicken mince to the skillet. Cook for about 2 minutes, breaking it up as you stir, until the chicken mostly changes from pink to white.
- Add flavourings: Stir in 1 tbsp red curry paste, 1 tsp curry powder, and 1 tsp dark soy sauce. Cook everything together for 1 minute to build the flavor.
- Cook extra curry paste: Push the chicken mixture to the side creating a small space in the center of the pan. Add the remaining 1/2 tbsp of red curry paste into that space. Stir it around for about 30 seconds until fragrant.
- Simmer stock: Pour in 1 1/2 cups of low sodium chicken stock and bring the mixture to a simmer over medium-high heat. Let it simmer for 1 minute to reduce slightly and blend the flavors.
- Add noodles: Squish the 2 instant noodle cakes into the skillet, pushing the chicken aside so the noodles are mostly submerged in the sauce.
- Cook noodles 45 sec, flip, 30 sec: Let the noodles cook for 45 seconds undisturbed, then carefully flip them over and cook for an additional 30 seconds. Use two wooden spoons to separate the noodles gently.
- Add peanut sauce: Move the noodles aside, then add 3/4 cup coconut milk, 3 tbsp peanut butter, and 2 tbsp cider vinegar to the skillet. Stir quickly to mostly dissolve the peanut butter into a creamy sauce.
- Toss with spinach: Add 2 large handfuls of baby spinach and toss together with the noodles for about 30 seconds until the spinach wilts and the dish remains saucy.
- Serve: Transfer the peanut chicken noodles to serving bowls. Sprinkle with roughly chopped fresh coriander, finely chopped peanuts, and drizzle with Sriracha or other chili paste if desired for extra heat.
Notes
- Use full-fat coconut milk for best flavor and creamy texture.
- Discard the seasoning packet from the instant ramen to control sodium and flavor.
- You can substitute ground chicken with ground turkey or pork if preferred.
- If you want a spicier dish, add more red curry paste or chili paste to taste.
- This dish is best served immediately but can be stored in the fridge for up to 2 days.
