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Chicken and peanut noodle stir-fry

Chicken and peanut noodle stir-fry
Recipe type: Curries
Cuisine: American
Serves: 3
Prep time:
Cook time:
Total time:
Cook like a MasterChef and whip up dinner in a flash with this simple and satisfying chicken & peanut noodle stir-fry.
  • 650g chicken breasts, thickly sliced (see note)
  • 2 tbs Thai red curry paste
  • 300g dried rice stick noodles
  • 80ml (1/3 cup) vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tbs caster sugar
  • 2 tbs 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
  1. Step 1:
  2. Combine chicken and red curry paste in a bowl.
  3. Step 2:
  4. Add noodles to a large saucepan of boiling water and cook for 4 minutes or until almost cooked. Drain, reserving 125ml (1/2 cup) cooking water.
  5. Step 3:
  6. Heat a wok or frying pan over high heat. Add 2 tbs oil and half the chicken, and stir-fry for 2 minutes. Tilt the wok and use a slotted spoon to transfer the chicken to a plate. Repeat with the remaining chicken.
  7. Step 4:
  8. Add the remaining 2 tbs oil and onion to the wok and stir for 2 minutes. Add garlic and stir for 30 seconds. Add sugar and stir for 2 minutes, then stir in fish sauce and lemon juice.
  9. Step 5:
  10. Return all chicken to the wok. Add noodles, spinach and peanuts, and toss to combine. Whisk egg and the reserved cooking water in a bowl and add to the wok. Stir for 1 minute or until combined. Top with bean sprouts, if using, and serve with lemon wedges.

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