Ingredients
PEANUT CURRY SAUCE
- 3 tbsp natural peanut butter (smooth or crunchy)
- 1½ tbsp red curry paste (see note 1 for substitutions and about gluten)
- 2½ tbsp tamari (or all-purpose soy sauce, but this is not gluten-free)
- 1½ tbsp rice vinegar
- 1 tbsp honey
- 250 ml (1 cup) coconut milk
- ½ tsp sesame oil
STIR-FRY
- 250 g (9 oz) flat rice noodles
- 2 tbsp neutral oil of choice (I used light olive oil)
- 500 g (1 lb) minced (ground) chicken (see note 2 for substitutions)
- 2 spring onions (scallions), thinly sliced, white and green parts separated, plus extra to garnish
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- 2 cups (150 g) finely shredded green cabbage
- 1 cup (90 g) bean sprouts
- 1 cup (250 ml) chicken stock
- ¼ cup (40 g) crushed roasted peanuts, to serve (optional)
- Asian chilli oil or chilli crisp, to serve (optional)
- Lime wedges
Instructions
- Make the peanut curry sauce – Combine the ingredients together in a small jug or bowl and whisk well to combine. Set aside.
- Cook the noodles – Bring a large pot of water to the boil and cook the rice noodles until they are just pliable (between 2–3 minutes – they will continue cooking in the stir-fry). Drain, rinse under cold water to stop them cooking, then toss with 1 tablespoon of the oil to stop them sticking. Set aside.
- Cook the chicken – Heat the remaining 1 tablespoon of oil in a large, deep, heavy-based pan or wok over medium–high heat. Add the chicken and cook for 5–6 minutes, breaking it up with a spoon, until browned and cooked through.
- Cook the veggies – Add the white parts of the spring onion along with the garlic and ginger. Cook for 1 minute. Add the shredded cabbage and cook for 2–3 minutes until softened slightly.
- Add the sauce and noodles – Pour the peanut curry sauce into the pan with the chicken and cabbage. Stir to combine, then simmer for 1–2 minutes or until slightly thickened. Add the cooked noodles, bean sprouts and green parts of the spring onion, tossing with tongs to coat everything in the sauce. Add the chicken stock gradually (¼ cup/60 ml at a time) to loosen the sauce as needed (you may not need to use all the chicken stock depending on how thick you would like your sauce – the more chicken stock you add, the creamier and silkier the sauce will be).
- Serve – Divide among bowls and top with extra spring onion, crushed roasted peanuts and a drizzle of Asian chilli oil or chilli crisp (if using). Serve with lime wedges.
Notes
Note 1 – The red curry paste gives this recipe its depth and savoury base – it’s what balances the peanut butter and makes the sauce taste full-bodied instead of flat.
If you prefer to leave it out completely, substitute it with 1 tablespoon of tomato paste (concentrated puree) and 1 additional tablespoon of tamari or all-purpose soy sauce. This keeps the sauce rich and savoury without the spice. It’ll taste a little more like a creamy satay-style noodle stir-fry – still delicious, just milder. If you need the recipe to be gluten-free, I recommend Ayam or Maesri brand curry paste.
Note 2 – Can be substituted with minced (ground) pork or turkey, finely chopped boneless, skinless chicken thighs, or crumbled or grated firm tofu.
Make Ahead
You can make the sauce up to 3 days ahead – store it in a jar in the fridge and give it a quick stir before using. The cabbage and spring onions can also be prepped and stored in containers in the fridge for up to 2 days. If using tofu, crumble or grate it in advance and store it in an airtight container. When ready to cook, everything comes together in less than 15 minutes.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of water or stock before reheating to loosen the sauce – it thickens as it cools. Reheat gently in a pan over medium heat or in the microwave for 1–2 minutes. Not suitable for freezing (the noodles soften too much once thawed).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Vegetarian (or Chicken, if including protein)
- Method: Stovetop
- Cuisine: Asian-inspired