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 :
PEANUT CHICKEN PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Add the vegetable oil to a large skillet over medium heat. Sprinkle the chicken with salt and pepper and add to the skillet. Cook, stirring occasionally, until browned and mostly cooked through, about 8 minutes.
- Add the green beans and saute until slightly brown but still bright green, about 2 more minutes.
- Cook the pasta to al dente according to the directions on the package.
- Meanwhile, make the sauce. Whisk together the coconut milk, peanut butter, soy sauce, sugar, chile oil, lime juice and 1/3 cup water in a medium bowl or large measuring cup (the peanut butter will not fully incorporate). Set aside.
- Add the ginger and garlic to the skillet with the chicken and beans. Cook until fragrant, 30 seconds to 1 minute. Add the curry powder and stir until toasted, about 20 seconds.
- Pour the coconut milk mixture into the skillet, making sure to get all of the peanut butter out of the bowl. Scrape any browned bits off the bottom of the skillet and cook until the sauce boils and thickens slightly, about 4 minutes.
- Drain the pasta and pour into the skillet, then carefully toss to coat. Gently tip the pasta onto a serving platter. Garnish with peanuts, cilantro and lime wedges.
PEANUT NOODLE BOWLS WITH CHICKEN
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the noodles in a large bowl and cover with boiling water; let stand for 10 minutes. Drain and rinse under cold running water. Wipe out the bowl; return the noodles to the bowl.
- Puree the peanut butter, fish sauce, lime juice, ginger and 1/3 cup water in a blender until smooth. Pour the dressing over the noodles; toss to coat.
- Top each serving of noodles with the chicken, cucumber, carrots, pea shoots, jalapeno and herbs. Toss just before serving.
Nutrition Facts : Calories 440, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 35 milligrams, Sodium 978 milligrams, Carbohydrate 64 grams, Fiber 4 grams, Protein 18 grams, Sugar 6 grams
ROTISSERIE CHICKEN PEANUT NOODLES RECIPE - (4.4/5)
Provided by á-23024
Number Of Ingredients 12
Steps:
- Cook pasta until al dente, and then drain and allow to cool. Add the pasta back to the cooking pot, toss with 1 teaspoon of the sesame oil, and set aside. Mix the remaining ingredients, with the exception of the scallions, together with enough of the water to make a runny, but still fairly thick, dressing and set aside. Remove skin from Rotisserie chicken and shred it and add it, with the chopped scallions, to the pasta pot. Pour the dressing over and toss to combine. Let the pasta cool and serve cold or at room temperature. Yum!
SPICY PEANUT CHICKEN & NOODLES
This simple spicy peanut noodles recipe tastes like it took hours to make. Everybody says it has the perfect levels of heat and spice. -Sharon Collison, Newark, Delaware
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Microwave frozen vegetables according to package directions., Place broth, peanut butter, teriyaki sauce, pepper and cayenne in a large skillet; cook and stir over medium heat until blended. Stir in chicken; heat through. Stir in vegetables., Prepare noodles according to package directions. Drain and immediately add to chicken mixture, tossing to combine. Sprinkle with green onions. If desired, moisten with additional broth. Serve immediately.
Nutrition Facts : Calories 489 calories, Fat 14g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 971mg sodium, Carbohydrate 68g carbohydrate (8g sugars, Fiber 4g fiber), Protein 22g protein.
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
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