12 Minute Thai Chicken Peanut Noodles

1. Chicken mince – This recipe also works great with pork and turkey. Beef also works well!

2. Curry powder – Any brand or type is fine here, it’s not a key ingredient. Your choice whether to use mild or spicy (I use mild).

3. Red curry paste – The best Thai red curry paste (in my opinion) is Maesri which comes in small cans and also happens to be the cheapest. Sold at large supermarkets in Australia (Coles, Woolies, Harris Farms), Asian stores. Ayam brand is also decent, but I don’t recommend Valcom (too sweet).

4. Dark soy sauce – Gives intensity of colour, salt and flavour to the chicken. If you don’t have dark, any soy sauce you have is fine.

5. Noodles – This is a recipe designed for the convenience of noodle cakes, instant noodles, ramen. Toss the seasoning packet – we’re making our own flavours here! If you don’t want to waste the seasoning, turn it into a quick soup meal! Just add leftover meat/seafood, veg, rice etc.

6. Nutrition per serving.