Description
Discover the delightful flavors of 12 Minute Thai Chicken Peanut Noodles, a quick and satisfying dish perfect for busy weeknights or casual gatherings. In just 12 minutes, you’ll enjoy tender chicken mince enveloped in a creamy sauce made from coconut milk and rich peanut butter. This recipe is easily customizable; feel free to swap the chicken for your favorite ground meat or add extra veggies for a nutritious boost. With its robust flavors and minimal cleanup, this Thai-inspired meal is sure to become a family favorite!
Ingredients
Scale
- 1 tbsp oil
- 1 garlic clove (minced)
- 200g chicken mince (ground chicken)
- 1 tsp curry powder
- 1 1/2 tbsp red curry paste, separated
- 1 tsp dark soy sauce
- 1 1/2 cups chicken stock/broth, low sodium
- 3/4 cup coconut milk (full fat for best flavor)
- 2 tbsp cider vinegar
- 3 tbsp peanut butter
- 2 instant ramen or noodle cakes (70-100g each; discard seasoning pack)
- 2 big handfuls baby spinach
- 2 tbsp peanuts, finely chopped
- Roughly chopped fresh coriander/cilantro leaves
- Sriracha or other chili paste (optional)
Instructions
- Heat oil in a medium skillet over high heat. Sauté minced garlic until golden.
- Add chicken mince and cook until no longer pink, about 2 minutes.
- Stir in red curry paste, curry powder, and dark soy sauce; cook for 1 minute.
- Pour in chicken stock and bring to a simmer; reduce heat to medium-high.
- Add noodle cakes, ensuring they are submerged, and cook for about 1 minute.
- Push noodles aside to mix in coconut milk, peanut butter, and cider vinegar until combined.
- Toss in baby spinach until wilted and serve topped with chopped peanuts and fresh herbs.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 bowl (300g)
- Calories: 525
- Sugar: 5g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg