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.
Hi Nagi, love your website & recipes. My printer broke & because the computer is so old I can’t get a compatable one to replace it, so I can’t print your beaut recipes. Do you have any printed recipe books I can purchase and if so from where?
Thanks, Nola
P.S. Love to Dozer, he’s beautiful!
I made this last night and it was so delicious! I adjusted the recipe to allow for 6 servings (I have a VERY large electric skillet and it fit everything nicely). We are fond of Thai food and this was an amazing quick fix that was cheaper than ordering out. We will be making this on a regular basis! LOVE!
Wahoo, that’s great Elizabeth!! N x
Hi Nagi!
One question- how spicy is this recipe. If too spicy I will choke up with my asthma!!
I just love your site! Along with delicious recipes you & Dozer also make me laugh !
Hi Heather, it does have a kick – I can’t really tell you exactly how much as my tolerance might be higher than yours! You can always cut back on the curry powder if you want to dial it down. N x
I loved the taste, but the noodles sucked up all the liquid making it hard to blend in the peanut butter, Next time will add peanut butter to chicken stock before adding noodles,
Just delicious. Made while my husband was out for dinner and was thinking about leaving him some to try tomorrow. My teenagers may have different ideas. 😀
Made this for supper last night. It was absolutely delicious.
Another stunner, as well as the chicken fried rice and others.
Oh my gosh Nagi, right when I saw this, I knew I had to make it! So fast and absolutely delicious!🤤 The only thing I did different was topping this with bean sprouts and lots of chopped up habanero’s (love the spicy), but definitely didn’t need either. I might make this again tomorrow, and every other day after that 🥰 aww Dozer is the cutest taste tester yet!!
Nagi does it AGAIN!
Mr ‘I don’t like Thai coz it’s got that yeukky lemongrass in’
has just. WOLFED this recipe, probably even quicker than Dozer! Abs scrummy was the verdict 🤗
Did it as a MF Monday dish, omitted the chicken and added peppers, carrots, spring onions and ‘meaty’ mushrooms, RESULT! Thank you! No fails with any of your recipes (may occasionally ‘juzz’ them) so keep them coming please!
Stay safe and well guys 🙏
WOOT!! Sounds awesome Alex, I’m so gad it was a hit! N x
This is my first comment on one of your recipes, but I have been a big fan for a few months now. As others experienced, mine was a lighter shade but the taste was spot on (I used Bragg’s Liquid Aminos since I have a soy intolerance which is what I think caused it to be lighter). Thanks for all the great recipes, they are definitely helpful for food prep since I am in college. Much love from Boston, MA!
Hi Sheri, yes the aminos are lighter and would be the difference here, but as long as it tastes perfect!! N x
Loved this recipe Nagi, it was simple, quick and very tasty! Thanks for this 🙂 x
And that’s what we love Shell!! N x
This was so good! A little spicy for my son and my husband doesn’t eat peanuts, so it was all mine!! I’ll be making this again and again.
Delicious! Will definitely make again. Suggested red curry paste is brilliant
Can I substitute noodles with rice noodles to make this gluten free?
Hello, is this spicy? Ok for kids ?
Hi Nicole, this is a little spicey – I wouldn’t recommend for kids. Try this one instead for kids: https://salesdock.info/asian-beef-and-noodles/%3C/a%3E N x
This is a winner!! It took me about 14 minutes as I used more ground chicken and increased the sauce (yummy!!) and ramen accordingly. Oh, so good! I didn’t even have to ask my husband what he thought as he told me after the first bite that he liked it and it had great flavor. Next time I’ll simply double the recipe.
That’s great to hear Marsha!! N x
Made this today, and it was delicious! My partner and I were craving some Thai flavours and we both love peanut sauce. This was perfect, and so easy to make. I’ve also been making quesadillas and avocado sauce regularly from your recipes. I’m going to check out all of them now 🙂
I don’t keep ramen around routinely. If I wanted to make this with regular pasta (I know, it won’t be 12 minutes anymore), what would you recommend?
Sounds wonderful! Can I freeze the leftover coconut milk?
Yes I do all the time!! N x
Wow. Another awesome recipe. Instead of chicken, we substituted the chicken for button mushrooms and capsicum (veg alternative). We added a squeeze of lime once served up also.
Nagi – I’m loving the quick cook recipes. Kee them coming.
Yet another excellent recipe. Made it tonight and it didn’t disappoint. Not as much sauce as I thought there should have been but I think my lack of preparation contributed to that. Will definitely be making this one again.