Spicy Peanut Butter Noodles

Peanut butter noodles with chicken breast.

5 from 3 votes

Spicy Peanut Butter Noodles

These are my Spicy Peanut Butter Noodles topped with chicken, lime wedges, coriander (cilantro), chilli oil, and mangetouts (snow peas).

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 961kcal

Author: Emily Roz

Ingredients

2 chicken breasts
3 garlic cloves minced
1 tablespoon red Thai curry paste Mae Ploy is the best brand! Add more or less depending on the intensity of your Thai curry paste
1 tablespoon light soy sauce
2 heaped tbsp peanut butter I used crunchy!
400ml coconut milk
400ml chicken broth
300g udon noodles or whatever noodles you fancy

For the toppings

Mangetouts (snow peas)
Coriander (cilantro)
Chilli oil
4 Lime wedges

Instructions

Place a large saucepan on medium heat and drizzle with vegetable oil. Then add in your chicken breasts and fry on each side for 5 minutes until golden (the chicken breasts will still be raw). Once golden, remove from the pan and set aside on a plate. (skip this step if you just want to make the noodles)
Place the saucepan back onto medium heat and add in minced garlic, red Thai curry paste, soy sauce, and peanut butter. Give it a good mix and then add in the coconut milk followed by the chicken stock. Stir until smooth and bring to the boil. Then reduce to low heat.
Add your chicken breasts back into your pan and add on the lid. Cook on low heat for 10-15 minutes. Then, remove your chicken breasts from the pan and slice on a chopping board. (once again, skip this step if you just want to make the peanut butter noodles recipe)
Taste your peanut butter Thai curry sauce and season with salt, more curry paste, peanut butter, or sugar according to your preferences. Then, add in your ready to cook udon noodles (or ramen noodles of your choice), and cook to packet instructions.
Once your noodles are ready, divide the udon between two bowls and top with ladles of your peanut butter ramen broth. Top with your sliced chicken breast, mangetout (snow peas), coriander (cilantro), lime wedges, and chilli oil. Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up to find that section.

To double quantity: This recipe can be doubled to make the dish for 4 people.

Storage: leave the peanut butter noodles to cool, then place them in an airtight container and into the fridge for up to 3 days.

Reheating: to reheat, I'd recommend gently transferring the noodles and the sauce into a saucepan. Add in about 50ml of water and place on low/medium heat. Stir frequently for 5-10 minutes until the noodles and sauce are piping hot. Serve up with any additional toppings and enjoy!

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