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)..
Initially, let me be extremely forthright that this is in no way, shape or form a true Thai dish. Which is the reason I don’t group it as a feature of the Thai plans collection.It’s simply a truly delectable one-skillet, insignificant prep supper that is loaded with Thai-roused flavors.
Utilize any moment or ramen noodles you can get your hands on. We’re disposing of the flavoring bundle and making our own sauce. Utilizing moment noodle cakes is ideal on the grounds that the creased idea of the noodles catches the chicken mince bits. Also.Our flavor alternate way. There is a period and spot for custom made red curry glue. Be that as it may, around evening time isn’t it! (PS. Normal perusers who realize I’m somewhat bombastic about my 1 red curry glue brand: Maesri. For this dish, I’m somewhat more loose in light of the fact that … indeed, you know. Speedy ‘n simple midweek supper what not. Anything will do.
Having said that, as I referenced above, in light of the fact that this is a fast and simple midweek supper, don’t be too worried about chasing down Maesri – any brand will do the work nicely.One may take a gander at the fixings above (or how flavorful the dish looks!) and figure, “this can’t take 12 minutes!!”. The stunt here is that the solitary thing you need to slash is the garlic (and fixings) and there’s a decent work process so you can apportion the fixings while you’re cooking.
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 authentic Thai … but it’s fast and 100% delicious
Ingredients
- 1 tbsp oil
- 1 garlic clove , minced
- 200g/7oz chicken mince
- 1 tsp curry powder
- 1 1/2 tbsp red curry paste ,
- 1 tsp dark soy sauce
- 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
- 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
- Heat oil in a skillet over high heat. Add garlic and cook for 20 seconds until it turns golden.
- Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
- Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
- Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.
- Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
- Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
- Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
- Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
- Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it’s still pretty saucy – everybody loves sauce!
- Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.
