Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
12 Minute Thai Chicken Peanut Noodles (mince) Recipe
Thai Chicken Peanut Noodles is what you make if you’ve obtained lower than quarter-hour to get dinner on the desk and also you want a Thai repair! Utilizing chicken mince means no meat prep – and you may swap out with actually any floor meat (beef, turkey, pork).
Firstly, let me be very upfront that that is under no circumstances an genuine Thai dish. Which is why I don’t even classify it as a part of the Thai recipes assortment. 😂
It’s only a actually tasty one-skillet, minimal-prep dinner that’s stuffed with Thai-inspired flavours.
Particularly, Thai Peanut Sauce flavours. All you Thai Chicken Satay followers on the market will LOVE it!
Word using chicken mince and child spinach right here – no chopping concerned! 🙌🏻
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Noodle cake (instantaneous noodles) – Use any instantaneous or ramen noodles you will get your arms on. We’re discarding the seasoning packet and making our personal sauce. Utilizing instantaneous noodle muffins is good as a result of the crinkly nature of the noodles captures the chicken mince bits. Additionally, it’s indestructible 😂;
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Thai pink curry paste – Our flavour shortcut. There’s a time and place for do-it-yourself pink curry paste. However tonight isn’t it! (PS. Common readers who know I’m a bit snobby about my favorite pink curry paste model: Maesri. For this dish, I’m somewhat extra relaxed as a result of … properly, you realize. Fast ‘n straightforward midweek meal and all. Something will do. 🙂
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Chicken mince (floor chicken) – Pork and turkey make good substitutes, although truly beef works very well too. I’m not satisfied about lamb, however then once more, Lamb Satay is darned scrumptious!
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Curry powder – Whilst you would possibly assume this appears misplaced, curry powder is an ingredient in Thai Chicken Satay. So including a contact right here provides extra genuine flavour into this completely non-authentic dish 😉. Plus, it’s a great way to get flavour into chicken mince;
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Peanut butter – It’s not peanut sauce with out peanut butter! Industrial unfold is ok right here, although you do get extra intense peanut flavour utilizing pure peanut butter (ie. no salt, sugar or oil added);
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Soy sauce – For a contact of additional salt within the dish. I like to make use of darkish soy sauce as a result of it stains the white chicken mince, giving it a pleasant color. However gentle, all-purpose soy sauce, tamari and even mushroom soy will work simply positive. Simply no candy soy;
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Vinegar – For an important contact of bitter for steadiness (sure, it’s utilized in actual Thai Peanut Sauce too). I take advantage of cider vinegar right here though regular white vinegar will work positive too;
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Coconut milk and chicken broth/inventory – Collectively, these make the sauce for these noodles. Full fats for coconut milk please. For those who go for low fats, don’t complain in case you are dissatisfied with the sauce flavour! 😂
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Child spinach – Takes mere seconds to wilt, and a simple technique to up the veg quot. No chopping required, simply throw into this dish.
Right here’s a photograph of what I believe is the most effective Pink Curry Paste, by a protracted shot. It additionally occurs to be the most affordable, at round $1.50 or so a can in comparison with $3+ for different manufacturers. I take advantage of it for all my genuine Thai recipes as the choice to do-it-yourself Pink Curry Paste.
Having mentioned that, as I discussed above, as a result of this can be a fast and simple midweek dinner, don’t be too involved about looking down Maesri – any model will do the job properly.
One would possibly have a look at the elements above (or how scrumptious the dish appears!) and assume, “this will’t take 12 minutes!!“. The trick right here is that the one factor you might want to chop is the garlic (and toppings) and there’s a pleasant work stream so you possibly can measure out the elements when you’re cooking.
Oh – and sure, the noodles are cooked in the identical skillet the chicken is cooked in. No pre-cooking required!
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Garlic first, then prepare dinner the chicken, breaking it up as you go;
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Pink curry paste and soy sauce subsequent, sautéed with the chicken to offer it good flavour and color;
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Chicken inventory/broth subsequent, simmered for a bit to take the uncooked flavour out of it;
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Then squish the noodle muffins in, submerging them as greatest you possibly can;
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Cook dinner noodle cake 45 seconds on one aspect, flip, prepare dinner one other 30 seconds, then break them up;
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Add the remaining sauce elements: coconut milk, peanut butter and vinegar. Then give all of it a very good toss;
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Lastly add the newborn spinach proper on the finish. It received’t take for much longer than 30 seconds or so to wilt; and
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Serve it up! NB. You may both garnish with peanuts and contemporary coriander/cilantro earlier than or after serving. I’ve been identified to do each. 🙂 Additionally, a very good squirt of Sriracha chilli sauce received’t go astray!
It is a dish that’s supposed to be a fast meal so that you don’t want to fret about including a aspect dish or just like get your greens in. You will be very beneficiant with the newborn spinach as a result of it wilts down into nothing.
Additionally, that is saucier than different fast noodle cake / ramen-based fast meals I’ve shared earlier (like this Asian Beef Mince one, Chicken and Vegetable one and Mushroom one). As a result of, properly, you realize. Thai Peanut Sauce? We will by no means have sufficient!! 😂 – Johnsat x
Ingredients
- 1 tbsp oil
- 1 garlic clove , minced
- 200g/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
Instructions
- 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.
Notes
1. Chicken mince – This recipe also works great with pork and turkey. Beef also works well!
2. Curry powder – Any brand or type is fine here, it’s not a key ingredient. Your choice whether to use mild or spicy (I use mild).
3. Red curry paste – The best Thai red curry paste (in my opinion) is Maesri which comes in small cans and also happens to be the cheapest. Sold at large supermarkets in Australia (Coles, Woolies, Harris Farms), Asian stores. Ayam brand is also decent, but I don’t recommend Valcom (too sweet).
4. Dark soy sauce – Gives intensity of colour, salt and flavour to the chicken. If you don’t have dark, any soy sauce you have is fine.
5. Noodles – This is a recipe designed for the convenience of noodle cakes, instant noodles, ramen. Toss the seasoning packet – we’re making our own flavours here! If you don’t want to waste the seasoning, turn it into a quick soup meal! Just add leftover meat/seafood, veg, rice etc.
6. Nutrition per serving.
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