12 Minute Thai Chicken Peanut Noodles

Name: 12 Minute Thai Chicken Peanut Noodles
Prep time: 3 min
Cook time: 9 min
Total time: 12 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 tbsp oil; 1 g arlic clove (, minced); 200 g /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; 2 tbsp peanuts (, finely chopped); Roughly chopped fresh coriander/cilantro leaves; Sriracha or other chilli paste (, optional)

Recipe video above. 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 it out with literally any ground meat (beef, turkey, pork). It might not be authen

⏱️ 12 min 🔪 Prep: 3 min 🔥 Cook: 9 min 📊 Easy ⭐ 4.9 (137) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

2 servings

1 tbsp oil
1 g arlic clove (, minced)
200 g /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
2 tbsp peanuts (, finely chopped)
Roughly chopped fresh coriander/cilantro leaves
Sriracha or other chilli paste (, optional)

Steps

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.

Nutrition Facts (per serving)

581 kkal

Protein 31g (33%)

Carbs 14g (15%)

Fat 48g (52%)

Macronutrients

Calories58129% DV

Protein31g62% DV

Carbs14g5% DV

Fat48g74% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 8.635

Per Serving Rp 4.318/serving

🏠 Save ~Rp 17.270 compared to buying!

📋 Price Breakdown (13% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
oil	1 tbsp	-	-
arlic clove	1 g	-	-
/7oz chicken mince	200 g	-	-
curry powder	1 tsp	Rp 8.000/100g	Rp 400
red curry paste	0.5 tbsp	-	-
dark soy sauce	1 tsp	-	-
chicken stock/broth	0.5 cups	-	-
coconut milk	0.75 cup	-	-
cider vinegar	2 tbsp	-	-
peanut butter	3 tbsp	-	-
instant ramen or noodle cakes	2	Rp 3.500/bungkus	Rp 8.235
	2	-	-
peanuts	2 tbsp	-	-
Roughly chopped fresh coriander/cilantro leaves	-	-	-
Sriracha or other chilli paste	-	-	-