12 MINUTE THAI CHICKEN PEANUT NOODLES
Recipe video above. 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 it out with literally any ground meat (beef, turkey, pork). It might not be authentic Thai ... but it's fast and 100% delicious!NOTE: Trick here is to work quickly so the sauce isn't all absorbed by the noodles which will make them bloated and clumpy. If your noodles do absorb all the sauce, just add a splash of water to thin it out.
Provided by Nagi
Categories Mains
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 581 kcal, Carbohydrate 14 g, Protein 31 g, Fat 48 g, SaturatedFat 22 g, Cholesterol 86 mg, Sodium 950 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
THAI CHICKEN PEANUT NOODLES
My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.
Nutrition Facts :
THAI PEANUT CHICKEN AND NOODLES
Create a flavorful Thai treat with peanut butter and noodles from your pantry plus chicken and fresh veggies from your fridge.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 13
Steps:
- Cook and drain noodles as directed on package; cover to keep warm.
- Meanwhile, in small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with wire whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Add chicken; cook and stir until hot.
- Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until hot. Sprinkle with peanuts.
Nutrition Facts : Calories 380, Carbohydrate 34 g, Cholesterol 55 mg, Fat 2, Fiber 4 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 0 g
THAI PEANUT CHICKEN AND NOODLES
This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. -Kristina Segarra, Yonkers, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.
Nutrition Facts : Calories 444 calories, Fat 13g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 1270mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
SPICY THAI PEANUT SAUCE WITH CHICKEN AND RICE NOODLES
Make and share this Spicy Thai Peanut Sauce With Chicken and Rice Noodles recipe from Food.com.
Provided by Jordan Elwell
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.
- Chicken: Cut and sauté chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.
- Noodles: Cook rice noodles in water with salt, according to package instructions.
- Serve chicken/vegetables over noodles with sauce poured generously on top.
Nutrition Facts : Calories 865.3, Fat 29.2, SaturatedFat 6.7, Cholesterol 92.8, Sodium 1391.3, Carbohydrate 108.4, Fiber 5.2, Sugar 17.3, Protein 41.7
AMAZING THAI PEANUT CHICKEN
Make and share this Amazing Thai Peanut Chicken recipe from Food.com.
Provided by Engineer in the Kit
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
- Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
- Reduce heat to medium, and add green onion, broccoli, peppers peanuts, and the peanut butter mixture. Cook, stirring frequently, for 8 to 10 minutes, or until broccoli is tender, and chicken is cooked through.
- Serve over rice or rice noodles.
Nutrition Facts : Calories 307.4, Fat 18.6, SaturatedFat 3.1, Cholesterol 50.4, Sodium 1331, Carbohydrate 12.2, Fiber 2.7, Sugar 3.4, Protein 25.8
PEANUT NOODLES WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
- Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
- Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.
Nutrition Facts : Calories 570, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 807 milligrams, Carbohydrate 55 grams, Fiber 6 grams, Protein 40 grams, Sugar 6 grams
THAI PEANUT CHICKEN AND NOODLES
I make this several times a month. It's a great recipe for leftover chicken. I couldn't find another like it on zaar, so I posted it to enable me to add the ingredients to a shopping list.
Provided by DonitaK
Categories One Dish Meal
Time 30m
Yield 5 1-1/2 cup servings
Number Of Ingredients 14
Steps:
- Cook noodles as directed on package. Drain; cover to keep warm.
- Meanwhile, in small bowl, combine peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce; beat with wire whisk until blended. Gradually beat in remaining soy sauce and water until smooth. Set aside.
- Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add broccoli, mushrooms, carrots and bell pepper and 2 tablespoons water; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Add chicken; cook and stir until thoroughly heated.
- Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Add cooked noodles; toss gently to coat. Cook and stir until thoroughly heated. Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 437.3, Fat 20.7, SaturatedFat 4.1, Cholesterol 71.7, Sodium 1026.5, Carbohydrate 36.4, Fiber 4.4, Sugar 5.1, Protein 29.6
THAI CHICKEN NOODLES
Make and share this Thai Chicken Noodles recipe from Food.com.
Provided by Gilcat2
Categories Chicken Breast
Time 1h11m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Marinate chicken in wine 30 minutes.
- In a small skillet, saute garlic and shallots in 3 Tablespoons oil until crisp; drain, reserving oil.
- Boil rice vermicelli noodles 2 minutes; drain; toss with garlic oil.
- Grind red chilies.
- In a wok, heat 1 tablespoon oil and fry chilies 1 minute, until aroma mellows.
- Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes.
- Add shrimp; heat through; add tomato paste, 2 tablespoons sugar, and nam pla.
- Add bean sprouts and basil; stir 2 minutes.
- Add noodles; toss.
- Garnish with garlic, shallots, and peanuts.
Nutrition Facts : Calories 616.9, Fat 5, SaturatedFat 1, Cholesterol 151.2, Sodium 780.5, Carbohydrate 96.3, Fiber 4, Sugar 12.4, Protein 43.9
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