Thai Peanut Chicken Noodles
Delicious chicken and peanut noodles in a slightly spicy Thai inspired sauce.
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. 