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Thai Chicken Peanut Noodles

Thai Chicken Peanut Noodles are so easy and tasty, I’m sure they’ll find a spot in your permanent rotation.  Perfect for that weeknight meal – they only take 30 minutes maximum, to make! 

This is by no means a classical Thai dish, I’m just calling it Thai as it uses Thai red curry paste. This is a modern Asian fusion dish for sure. 

The steps to create this dish are so simple

  • chop up onion, chicken and garlic
  • cook noodles
  • cook chicken, garlic and onions
  • add sauce and coconut milk
  • add spinach and noodles
  • DONE! 

This dish is fairly mild with just a light hint of spice. If you want it spicier, add more Thai red curry paste. If you want it mild enough for very young children to eat, add only 1 tablespoon of the Thai red curry paste. You will have leftover red curry paste (unless you like it super spicy and add the whole can), so what I do is spoon tablespoons full onto baking paper, put that into the freezer, freeze til solid, and then add the curry paste into a zip lock bag, ready to use for next time. 

I really hope you try and enjoy this recipe! 

Thai Peanut Chicken Noodles

Sharon Green
Delicious chicken and peanut noodles in a slightly spicy Thai inspired sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4 serves

Equipment

  • 1 large (30cm) frypan or large wok

Ingredients
  

  • 1½ tbsp oil (high heat oil)
  • 1 medium onion sliced
  • 3 garlic cloves finely diced
  • 500 grams/1.1 lbs chicken thigh fillet (skinless/boneless) thinly sliced
  • ½ tsp salt
  • 1x 400mL 13.5 fl oz coconut milk tin
  • 120 grams/4.2 oz fresh baby spinach
  • 4 serves of cooked noodles (note 1)

SAUCE

  • 2 tsp mild curry powder
  • 2 tbsp Maesri Thai red curry paste (note 2)
  • 3 tsp dark soy sauce
  • ½ cup chicken stock
  • 2 tb white vinegar
  • 120 grams/4.2 oz peanut butter crunchy or smooth

Instructions
 

  • In a large jug or bowl, add the sauce ingredients together and whisk until well combined.
  • Put your wok or frypan over medium high heat. Add oil. Once hot, add onion and stir for 2 minutes until slightly softened. Add garlic, stir for 1 minute.
  • Add chicken to pan, add salt over the top of the chicken. Cook, stirring, for around 2 minutes.
  • Add sauce to the pan, as well as the coconut milk. Let this come to a simmer and simmer for around 5 minutes to cook the chicken through.
  • Add your baby spinach and cooked hot noodles to the pan, tossing to coat the noodles in sauce. Allow to cook for 1 minute so the spinach is wilted and hot. Serve.

Notes

NOTE 1 - Use any type of noodles you like. I like egg noodles for this dish, but other noodles will also work. Cooking times for your noodles will vary depending on the type and preservation method (dry, fresh, cryovac).
NOTE 2 - Not all Thai Red Curry pastes are equal. Some are less authentic, some are more authentic, some are spicier, some are milder. I use the brand Maesri Red Curry Paste. It's the best in my opinion, it's one of the cheapest options too. 2tbsp of the red curry paste is a mild heat, you can add more or less to your tastes.
Keyword 30 minute meals, chicken, noodles, peanut, Thai