Thai Red Curry Peanut Noodles with Chicken
Chewy noodles tossed in a creamy peanut and red curry sauce with chicken and crunchy veg. Dinner in 25 minutes.
Made with Thai red curry paste and Satay sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 mins
- LevelEasy
- Costabout £1.52 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice noodles following the packet, usually 4 to 5 minutes. Drain, rinse in cold water and set aside.
4 min 30 s - 2
Heat the oil in a large wok over a high heat. Fry your ready made Thai red curry paste (see the base recipe) for 1 minute until fragrant.
1 min - 3
Add the chicken and stir fry for 5 minutes until golden and cooked through with no pink inside.
5 min - 4
Add the pepper, sugar snaps and carrots and stir fry for 3 minutes until just tender.
3 min - 5
Pour in the satay sauce (see the base recipe) with 100 ml water and bubble for 1 minute.
1 min - 6
Add the noodles and toss until everything is coated and hot. Squeeze over the lime.
- 7
Serve topped with chopped peanuts and coriander.
Tips
- Add a splash of water if the sauce clings too tightly to the noodles.
- Rinse the noodles after cooking to stop them going gluey.
- Leave the peanuts off for a peanut free serving, but note the satay sauce contains nuts.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 2 days. Reheat until steaming hot all the way through. Do not freeze.
Questions
Can I make it vegan?
Yes, use cubes of firm tofu instead of chicken and make the paste without shrimp paste.
Is it nut free?
No. The satay sauce and the peanuts are nuts. Leave this dish out if anyone has a peanut allergy.
Can I use egg noodles?
Yes, but they contain wheat and egg, so the dish loses its gluten free and egg free status.
More made with thai red curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.