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Chicken and peanut noodle stir-fry
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Create a delicious chicken and peanut noodle stir-fry effortlessly, perfect for a quick and satisfying dinner.
Ingredients:
  • 650g chicken breasts, thickly sliced (see note)
  • 56.00 gm Thai red curry paste
  • 300g dried rice stick noodles
  • 80ml (1/3 cup) vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 48.80 gm fish sauce
  • 2 lemons, 1 juiced, 1 cut into wedges
  • 60g (2 cups) baby spinach
  • 75g (1/2 cup) roasted peanuts, roughly chopped
  • 1 egg
  • Bean sprouts (optional), to serve
Instructions:
  • Mix the chicken with the vibrant red curry paste in a bowl.
  • Add noodles to a large saucepan of boiling water and cook for 4 minutes, or until almost al dente. Drain noodles, saving 125ml (1/2 cup) of the cooking water.
  • Prepare your wok or frying pan on high heat. Add 2 tablespoons of oil followed by half of the chicken pieces, stir-frying for 2 minutes. Use a slotted spoon to transfer the chicken to a plate, then repeat the process with the remaining chicken.
  • Drizzle in the last 2 tablespoons of oil and add the onion to the sizzling wok. Stir for 2 minutes. Introduce the garlic next and stir for 30 seconds. Sprinkle in the sugar and stir for another 2 minutes. Finish by stirring in the fish sauce and lemon juice.
  • Add all the chicken back to the wok. Toss in noodles, spinach, and peanuts until well mixed. Combine whisked egg with reserved cooking water and pour into the wok. Stir for 1 minute until everything is blended. Optional: garnish with bean sprouts and serve with lemon wedges.

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