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 out with literally any ground meat (beef, turkey, pork).
Thai Chicken Peanut Noodles
Firstly, let me be very upfront that this is by no means an authentic Thai dish. Which is why I don’t even classify it as part of the Thai recipes collection. 😂
It’s just a really tasty one-skillet, minimal-prep dinner that’s full of Thai-inspired flavours.
Specifically, Thai Peanut Sauce flavours. All you Thai Chicken Satay fans out there will LOVE it!
What you need for Thai Chicken Peanut Noodles
Note the use of chicken mince and baby spinach here – no chopping involved! 🙌🏻
Noodle cake (instant noodles) – Use any instant or ramen noodles you can get your hands on. We’re discarding the seasoning packet and making our own sauce. Using instant noodle cakes is ideal because the crinkly nature of the noodles captures the chicken mince bits. Also, it’s indestructible 😂;
Thai red curry paste – Our flavour shortcut. There is a time and place for homemade red curry paste. But tonight is not it! (PS. Regular readers who know I’m a bit snobby about my favourite red curry paste brand: Maesri. For this dish, I’m a little more relaxed because … well, you know. Quick ‘n easy midweek meal and all. Anything will do. 🙂
Chicken mince (ground chicken) – Pork and turkey make perfect substitutes, though actually beef works really well too. I’m not convinced about lamb, but then again, Lamb Satay is darned delicious!
Curry powder – While you might think this looks out of place, curry powder is an ingredient in Thai Chicken Satay. So adding a touch here adds more authentic flavour into this totally non-authentic dish 😉. Plus, it’s a good way to get flavour into chicken mince;
Peanut butter – It’s not peanut sauce without peanut butter! Commercial spread is fine here, though you do get more intense peanut flavour using natural peanut butter (ie. no salt, sugar or oil added);
Soy sauce – For a touch of extra salt in the dish. I like to use dark soy sauce because it stains the white chicken mince, giving it a nice colour. But light, all-purpose soy sauce, tamari or even mushroom soy will work just fine. Just no sweet soy;
Vinegar – For an essential touch of sour for balance (yes, it’s used in real Thai Peanut Sauce too). I use cider vinegar here although normal white vinegar will work fine too;
Coconut milk and chicken broth/stock – Together, these make the sauce for these noodles. Full fat for coconut milk please. If you opt for low fat, do not complain if you are disappointed with the sauce flavour! 😂
Baby spinach – Takes mere seconds to wilt, and an easy way to up the veg quot. No chopping required, just throw into this dish.
Here’s a photo of what I think is the best Red Curry Paste, by a long shot. It also happens to be the cheapest, at around $1.50 or so a can compared to $3+ for other brands. I use it for all my authentic Thai recipes as the alternative to homemade Red Curry Paste.
Having said that, as I mentioned above, because this is a quick and easy midweek dinner, do not be too concerned about hunting down Maesri – any brand will do the job nicely.
How to make Thai Chicken Peanut Noodles – in 12 minutes!
One might look at the ingredients above (or how delicious the dish looks!) and think, “this can’t take 12 minutes!!“. The trick here is that the only thing you need to chop is the garlic (and toppings) and there’s a nice work flow so you can measure out the ingredients while you’re cooking.
Oh – and yes, the noodles are cooked in the same skillet the chicken is cooked in. No pre-cooking required!
Garlic first, then cook the chicken, breaking it up as you go;
Red curry paste and soy sauce next, sautéed with the chicken to give it good flavour and colour;
Chicken stock/broth next, simmered for a bit to take the raw flavour out of it;
Then squish the noodle cakes in, submerging them as best you can;
Cook noodle cake 45 seconds on one side, flip, cook another 30 seconds, then break them up;
Add the remaining sauce ingredients: coconut milk, peanut butter and vinegar. Then give it all a good toss;
Finally add the baby spinach right at the end. It won’t take much longer than 30 seconds or so to wilt; and
Serve it up! NB. You can either garnish with peanuts and fresh coriander/cilantro before or after serving. I’ve been known to do both. 🙂 Also, a good squirt of Sriracha chilli sauce won’t go astray!
This is a dish that’s intended to be a quick meal so you don’t need to worry about adding a side dish or similar to get your greens in. You can be very generous with the baby spinach because it wilts down into nothing.
Also, this is saucier than other quick noodle cake / ramen-based quick meals I’ve shared previous (like this Asian Beef Mince one, Chicken and Vegetable one and Mushroom one). Because, well, you know. Thai Peanut Sauce? We can never have enough!! 😂 – Nagi x
Watch how to make it
Note: Error in video! Soy sauce is shown added in with the coconut milk. Soy sauce is should only be added with the chicken!
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12 Minute Thai Chicken Peanut Noodles
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
Instructions
- Sauté garlic: 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: Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
- Add flavourings: Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
- Cook extra curry paste: 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: Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
- Add noodles: Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
- Cook 45 sec, flip, 30 sec: 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: 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: Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy – everybody loves sauce!
- Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.
Recipe Notes:
Nutrition Information:
Life of Dozer
Dozer on the job.
Oh my goodness this looks so delish – I can’t wait to give it a try tonight or tomorrow! Thank you for sharing!
I hope you love it Sarah – keep me posted! N x
We finally gave this recipe a try tonight and it was so easy to put together and so tasty! We added some shredded carrot and half an onion for a little something extra. Thank you for sharing this – it’s definitely being added to our rotation of go-to meals!
Weird question – can you make this without the curry? Would it totally ruin the dish? I would love to try it but cannot eat curry so want to know if it would ruin the dish.
Hi Kathleen, curry powder or curry paste? It’s the flavour base for this recipe, but this recipe may be more for you: https://salesdock.info/asian-beef-and-noodles/%3C/a%3E N x
Have made the recipe you suggested and loved it. Just hoping to try a peanut butter sauce. I cannot eat any kind of peppers and curry contains peppers so I don’t know that I can eat either. Guess I’ll skip it and cook your other fabulous recipes!
Excellent. You read my mind…Ivwas going to ask for “quick and easy”…even semi homemade recipes for days (or even months) where we need things like this. Thank you for providing recipes for all.
You’re so welcome Macy! N x
JUST RIGHTFOR ONE.
One hungry person! 😉 N x
We had a yellow lab named Dozer too! He was named that because he dug tons of holes/trenches in the yard! He was super friendly just a bit neurotic!
Oh I love this Nina!!! ❤️ N x
Don’t do this to me Nagi!
Just got in from a movie, The Dry. It’s 11pm and I want to make it now!
Do it and don’t look back!! 😂
Oh dear, poor Dozer just wants to be with his Mum! My cat sits in my recliner with me – and snoozes with his head on top of my iPad!!! Whenever I want to read something on that side, of it, I have to nudge his head a bit and get the ‘how dare you disturb my dreams’ look. 🙄😳😂
So entitled aren’t they Lorraine 😂 N x
Lovely flavour, but next time I will halve the curry powder and red curry paste as it was way too spicy for my husband and me!
Hi Allie, sorry you found it spicy – can I ask what type of powder and paste you used? Brand can have an impact on flavour and spice 🙂 N x
Love learning how to make different cultures recipes
Next!
This looks delish! Would this work with other nuts like cashew? We have a very inconvenient peanut allergy at our house 😔. Thanks Nagi, you’re our favourite 🤩
Hi Tori, it’s not quite the same, but tahini or sesame paste would be the best substitute – N x
Use almond butter or sunflower seed butter.
Hi Nagi, how spicy is it? I have a 2 year old and 7 year old. Thanks
I put in 1/4 of the curry powder (Keens brand) and 1/3 of the red curry paste, and my 2yo loved it! Could have possibly added a bit more but it was great!
Hmm probably not for them – feed them this one instead! https://salesdock.info/asian-beef-and-noodles/%3C/a%3E N x
Sounds great Nagi, l am definitely going to give it a go.
WOOT! Enjoy! N x
I CANNOT wait to try this. It looks amazing.
I hope you give it a go and love it Sue! N x
The recipe looks great!
I have to go gluten free though and I can’t find any gluten free ramen noodles where I am, do you think the recipe would work better with spaghetti or with rice noodles, cooked separately and then mixed into the pan?
Thank you so much for all your delicious recipes, love your food! ♥️
Hi Mimi, I would cook the pasta separately and then add to the sauce 🙂 N x
I’m going to try it with organic buckwheat (which oddly is no relation to wheat and is GF) soba noodles. They don’t have the curly thing happening but hopefully will taste good!
This looks awesome Nagi and ticks all the boxes for me!
Going to give this a crack tomorrow.
Also thinking I might sub the chook mince with tempeh as I need to use some up. I reckon it should work brilliantly 😉
Perfect Tim – enjoy!! N x
Looks great!
Could you use coconut cream instead of coconut milk? I have a couple of cans of that in the pantry!
You certainly can Nick – it will be thicker and more rich too 🙂 N x