These saucy Thai peanut chicken noodles are a quick and delicious weeknight meal. They're loaded with ground chicken, ramen noodles, and vegetables then smothered in a creamy homemade peanut sauce. They're healthier than takeout, and they're ready in just 25 minutes!
2tablespoonsEACH: rice vinegar, honey, and Thai curry paste , preferably red curry paste
Instructions
Put the ramen noodles (discard the seasoning packages) into a bowl and cover them with hot tap water. After 5 minutes, use a fork to gently separate the noodles.
6 ounces instant ramen
Mix all the sauce ingredients together in a medium-sized bowl.
1 cup chicken stock, ½ cup natural peanut butter, ¼ cups dark soy sauce, 2 tablespoons EACH: rice vinegar, honey, and Thai curry paste
Heat the sesame oil in a large frying pan over medium heat. Add the ground chicken and cook until it is no longer pink, breaking it up with a wooden spoon as it cooks.
Add the garlic and ginger and cook for 1 minute. Add the veggies and let them cook for 2-3 minutes, or until they barely start to soften.
4 cups thinly sliced vegetables
Drain the ramen and then add it to the pan. Pour the sauce over the top and mix everything together. Let heat through for 2-3 minutes until it is thick and coats the noodles. Serve the noodles topped with some chopped peanuts and cilantro.
Chopped peanuts and cilantro
Notes
Dark soy sauce gives a lot of color and flavor to the noodles. If you don't have any on hand, you can use regular soy sauce. For the veggies, we like a combination of green cabbage, red pepper, and carrots. Other tasty options are chopped onion, snap peas, broccoli, and bean sprouts.