Thai Chicken Peanut Noodles
- Thank you
- Serves
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2
- Prep
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3 mins
- Cook
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9 mins
- Total
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12 mins
Ingredients
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1 tbsp oil
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1 garlic clove , minced
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200g/7oz chicken mince (ground chicken) (Note 1)
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1 tsp curry powder (Note 2)
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1 1/2 tbsp red curry paste , separated (Note 3)
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1 tsp dark soy sauce (Note 4)
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1 1/2 cups chicken stock/broth, low sodium
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3/4 cup coconut milk (about 1/2 a can), full fat for best flavour
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2 tbsp cider vinegar
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3 tbsp peanut butter
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2 instant ramen or noodle cakes; any brand (discard seasoning pack)
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2 (big!) handfuls baby spinach
To Serve:
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2 tbsp peanuts , finely chopped
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Roughly chopped fresh coriander/cilantro leaves
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Sriracha or other chilli paste , optional
Instructions
- Sauté garlic
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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
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Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
- Add flavourings
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Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
- Cook extra curry paste
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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
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Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
- Add noodles
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Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
- Cook 45 sec, flip, 30 sec
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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
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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
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Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy – everybody loves sauce!
- Serve
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Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.