Name: Thai Peanut Chicken Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1½ tbsp oil ((high heat oil)); 1 medium onion (sliced); 3 garlic cloves (finely diced); 500 grams/1.1 lbs chicken thigh fillet (skinless/boneless) (thinly sliced ); ½ tsp salt; 1x 400mL 13.5 fl oz coconut milk tin; 120 grams/4.2 oz fresh baby spinach; 4 serves of cooked noodles ((note 1)); 2 tsp mild curry powder; 2 tbsp Maesri Thai red curry paste ((note 2) ); 3 tsp dark soy sauce; ½ cup chicken stock; 2 tb white vinegar; 120 grams/4.2 oz peanut butter (crunchy or smooth)

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Thai Chicken Peanut Noodles

Thai Chicken Peanut Noodles are so easy and tasty, I’m sure they’ll find a spot in your permanent rotation. Perfect for that weeknight meal – they only take 30 minutes maximum, to make!

This is by no means a classical Thai dish, I’m just calling it Thai as it uses Thai red curry paste. This is a modern Asian fusion dish for sure.

The steps to create this dish are so simple

chop up onion, chicken and garlic
cook noodles
cook chicken, garlic and onions
add sauce and coconut milk
add spinach and noodles
DONE!

This dish is fairly mild with just a light hint of spice. If you want it spicier, add more Thai red curry paste. If you want it mild enough for very young children to eat, add only 1 tablespoon of the Thai red curry paste. You will have leftover red curry paste (unless you like it super spicy and add the whole can), so what I do is spoon tablespoons full onto baking paper, put that into the freezer, freeze til solid, and then add the curry paste into a zip lock bag, ready to use for next time.

I really hope you try and enjoy this recipe!

Thai Peanut Chicken Noodles

Sharon Green

Delicious chicken and peanut noodles in a slightly spicy Thai inspired sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Thai

Servings 4 serves

Equipment

1 large (30cm) frypan or large wok

Ingredients

1½ tbsp oil (high heat oil)
1 medium onion sliced
3 garlic cloves finely diced
500 grams/1.1 lbs chicken thigh fillet (skinless/boneless) thinly sliced
½ tsp salt
1x 400mL 13.5 fl oz coconut milk tin
120 grams/4.2 oz fresh baby spinach
4 serves of cooked noodles (note 1)

SAUCE

2 tsp mild curry powder
2 tbsp Maesri Thai red curry paste (note 2)
3 tsp dark soy sauce
½ cup chicken stock
2 tb white vinegar
120 grams/4.2 oz peanut butter crunchy or smooth

Instructions

In a large jug or bowl, add the sauce ingredients together and whisk until well combined.
Put your wok or frypan over medium high heat. Add oil. Once hot, add onion and stir for 2 minutes until slightly softened. Add garlic, stir for 1 minute.
Add chicken to pan, add salt over the top of the chicken. Cook, stirring, for around 2 minutes.
Add sauce to the pan, as well as the coconut milk. Let this come to a simmer and simmer for around 5 minutes to cook the chicken through.
Add your baby spinach and cooked hot noodles to the pan, tossing to coat the noodles in sauce. Allow to cook for 1 minute so the spinach is wilted and hot. Serve.

Notes

NOTE 1 - Use any type of noodles you like. I like egg noodles for this dish, but other noodles will also work. Cooking times for your noodles will vary depending on the type and preservation method (dry, fresh, cryovac).

NOTE 2 - Not all Thai Red Curry pastes are equal. Some are less authentic, some are more authentic, some are spicier, some are milder. I use the brand Maesri Red Curry Paste. It's the best in my opinion, it's one of the cheapest options too. 2tbsp of the red curry paste is a mild heat, you can add more or less to your tastes.

Keyword 30 minute meals, chicken, noodles, peanut, Thai