12 Minute Thai Chicken Peanut Noodles

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Are you craving Thai food but short on time? These 12 Minute Thai Chicken Peanut Noodles are perfect for you. They’re quick, easy, and packed with flavor. You can have a delicious Thai-inspired meal on the table in just 12 minutes.

This recipe uses chicken mince, which cuts down on prep time. The dish combines noodles, peanut butter, coconut milk, and spices for a tasty meal. It’s a great option when you need dinner fast but don’t want to sacrifice flavor.

Exact Ingredients List

Here’s what you’ll need for these quick and tasty Thai Chicken Peanut Noodles:

• 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 low-sodium chicken broth
• 3/4 cup full-fat coconut milk

You’ll also want to grab:

• 2 tbsp cider vinegar
• 3 tbsp peanut butter
• 2 instant ramen noodle cakes (about 70-100g each)
• 2 big handfuls of baby spinach

For serving, get:

• 2 tbsp finely chopped peanuts
• Fresh coriander leaves
• Sriracha sauce (optional)

Remember to toss out the seasoning packets from the ramen noodles. You won’t need them for this dish.

Instructions

Heat oil in a medium skillet over high heat. Add garlic and cook for 20 seconds until golden.

Add chicken mince and cook for 2 minutes. Break it up as you go until mostly white.

Mix in 1 tbsp red curry paste, curry powder, and dark soy sauce. Cook for 30 seconds.

Pour in chicken stock, coconut milk, vinegar, and peanut butter. Stir well and bring to a simmer.

Add noodle cakes and push them under the liquid. Cook for 2 minutes, stirring gently.

Toss in spinach and the remaining curry paste. Stir for 1 minute until spinach wilts.

Serve right away topped with chopped peanuts and cilantro. Add sriracha if you like it spicy.

Tip: Work quickly so the noodles don’t absorb all the sauce. If they do, just add a splash of water to thin it out.

Possible Substitutes List & Recipe Variations

You can easily change up this dish to suit your tastes or what you have on hand. Here are some ideas:

Protein options:

• Ground beef, pork, or turkey instead of chicken
• Tofu or tempeh for a vegetarian version
• Shrimp or thinly sliced chicken breast

Noodle swaps:

• Rice noodles
• Soba noodles
• Udon noodles
• Spaghetti or linguine

Try these veggie additions:

• Sliced bell peppers
• Shredded carrots
• Snow peas
• Broccoli florets

Sauce tweaks:

• Use almond or cashew butter instead of peanut butter
• Add a splash of fish sauce for extra umami
• Stir in some honey for sweetness

You can make it spicier by adding more curry paste or a squirt of sriracha. For a milder version, cut back on the curry paste.

Don’t have coconut milk? Use regular milk or cream instead. The flavor will be different, but still tasty.

Feel free to top your noodles with crushed peanuts, lime wedges, or extra cilantro for added crunch and freshness.

Tips, Tricks & Storing

Make this dish even faster by using pre-minced garlic. You can find it in jars at most grocery stores.

For extra flavor, toast the peanuts before chopping. Just heat them in a dry pan for a few minutes until golden.

Don’t overcook the noodles. They’ll continue softening in the sauce, so keep them slightly firm when you add them to the pan.

Try different veggies like sliced bell peppers or snap peas for added crunch and nutrition.

Leftovers keep well in the fridge for 2-3 days. Store in an airtight container.

To reheat, add a splash of water and microwave in 30-second bursts, stirring between each. Or warm gently in a pan on the stove.

For meal prep, make extra sauce and store it separately. Cook fresh noodles when ready to eat.

Freeze the sauce for up to 3 months. Thaw overnight in the fridge before using.

Remember to adjust spice levels to your taste. Start with less curry paste if you’re sensitive to heat.