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12 Minute Thai Chicken Peanut Noodles (mince)

12 Minute Thai Chicken Peanut Noodles That'll Wow Your Taste Buds

Discover the 12 Minute Thai Chicken Peanut Noodles, a quick and versatile dish that combines creamy peanut sauce and tender noodles for a delicious meal.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Thai
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 tablespoons peanut butter use natural for richer flavor
  • 1 tablespoon red curry paste Maesri recommended
  • 1 cup coconut milk full-fat gives best results
  • 1 tablespoon cider vinegar white vinegar can substitute
For the Noodles
  • 2 cakes instant noodles (Ramen) discard flavor packet
  • 1 cup chicken stock/broth opt for low-sodium
For the Protein
  • 400 grams chicken mince (ground chicken) ground turkey or pork are great alternatives
For the Aromatics
  • 2 cloves garlic minced
  • 1 teaspoon curry powder select mild if desired
For the Veggies
  • 2 cups baby spinach no chopping required
For Garnishing
  • 1/4 cup peanuts crushed
  • 1/4 cup fresh coriander/cilantro for garnishing
  • sriracha or other chili paste optional for spice

Equipment

  • Medium Skillet

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon vegetable oil in a medium skillet over high heat. Add minced garlic and sauté for about 20 seconds or until golden and fragrant.
  2. Add 400 grams of chicken mince to the skillet and cook for 2 minutes, breaking it apart until it turns mostly white.
  3. Stir in 1 tablespoon of red curry paste, 1 teaspoon of curry powder, and 2 tablespoons of dark soy sauce. Cook for another minute.
  4. Add another 1 tablespoon of red curry paste and cook for an additional 30 seconds.
  5. Pour in 1 cup of chicken stock and bring to a gentle simmer for about 1 minute.
  6. Add 2 cakes of instant noodles to the skillet, pushing them under the chicken. Cook for 45 seconds, then flip and wait an additional 30 seconds.
  7. Push noodles to one side and add 1 cup of coconut milk, 3 tablespoons of peanut butter, and 1 tablespoon of cider vinegar. Stir well.
  8. Toss in 2 cups of baby spinach and mix well for about 30 seconds until the spinach wilts.
  9. Divide the noodles among bowls, garnishing with crushed peanuts and fresh cilantro. Drizzle with sriracha if desired.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For best results, prepare all ingredients ahead of time and keep an eye on the noodles to prevent them from absorbing too much sauce.

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