12 Minute Thai Chicken Peanut Noodles

Thai Chicken Peanut Noodles in a bowl, ready to be eaten

4.95 from 51 votes

12 Minute Thai Chicken Peanut Noodles

Recipe video above. Thai Chicken Peanut Noodles is what you make when you've got less than 15 minutes to get dinner on the table and you need a Thai fix!

Using chicken mince means no meat prep - and you can switch it out with literally any ground meat (beef, turkey, pork). It might not be authentic Thai ... but it's fast and 100% delicious!

Prep Time3 mins

Cook Time9 mins

Course: Mains

Cuisine: Asian, Thai-ish

Keyword: chicken mince recipe, Peanut noodles, ramen recipe

Servings:

Calories: 581cal

Author: Nagi

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

To serve:

2 tbsp peanuts , finely chopped
Roughly chopped fresh coriander/cilantro leaves
Sriracha or other chilli paste , optional

Cups - Metric

Instructions

Heat oil in a skillet over high heat. Add garlic and cook for 20 seconds until it turns golden.
Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.
Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy - everybody loves sauce!
Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.

Notes

1. Chicken mince - This recipe also works great with pork and turkey. Beef also works well!

2. Curry powder - Any brand or type is fine here, it's not a key ingredient. Your choice whether to use mild or spicy (I use mild).

3. Red curry paste - The best Thai red curry paste (in my opinion) is Maesri which comes in small cans and also happens to be the cheapest. Sold at large supermarkets in Australia (Coles, Woolies, Harris Farms), Asian stores. Ayam brand is also decent, but I don't recommend Valcom (too sweet).

4. Dark soy sauce - Gives intensity of colour, salt and flavour to the chicken. If you don't have dark, any soy sauce you have is fine.

5. Noodles - This is a recipe designed for the convenience of noodle cakes, instant noodles, ramen. Toss the seasoning packet - we're making our own flavours here! If you don't want to waste the seasoning, turn it into a quick soup meal! Just add leftover meat/seafood, veg, rice etc.

6. Nutrition per serving.

Nutrition