Thai Style Peanut Chicken Noodles
with Green Beans and Pepper
- Egg
- Cereals containing gluten
- Soya
- Peanut
- May contain traces of allergens
- Nuts
Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Style Peanut Chicken Noodles in just 20 minutes for a delicious and speedy meal.
Ingredients
1
Garlic Clove
½
Lime
80
Green Beans
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
260
Diced Chicken Breast
15
Soy Sauce
(Contains: Cereals containing gluten, Soya)
30
Peanut Butter
(Contains: Peanut May be present: Nuts)
25
Ketjap Manis
(Contains: Soya)
45
Yellow Thai Style Paste
Not included in your delivery
1
Sugar for the Sauce
150
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.
b) Peel and grate the garlic (or use a garlic press). Cut the lime into wedges.
c) Trim the green beans and cut into thirds.
a) When your pan of water is boiling, add the noodles and green beans.
b) Cook until tender, 4 mins.
c) Once cooked, drain in a colander and run under cold water to stop the noodles sticking together and to keep the veg vibrant.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken to the pan and season with salt and pepper.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
a) While the chicken cooks, in a jug or bowl, mix together the boiled water and sugar for the sauce (see pantry for both amounts), soy sauce, peanut butter and ketjap manis. TIP: The peanut butter will loosen more when it warms up in the hot pan.
a) Once the chicken is cooked, add the yellow Thai style paste and garlic to the pan. Cook until fragrant, 1 min.
b) Add the cooked noodles, beans and peanut sauce, stirring until well combined, 2-3 mins. Add a splash to loosen the sauce if needed.
c) Add a generous squeeze of lime juice. Taste and season with salt and pepper if needed.
a) Share your peanut noodles between your bowls.
b) Serve with any remaining lime wedges alongside for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The peanut and Thai-spiced sauce is a highlight for many, though some find the lime, lemongrass, or ginger can dominate if used in full measure. The soy and ketjap manis can make the dish quite salty, so taste as you go before adding extra seasoning.
- Ease of prep: Most find this a genuinely quick and straightforward midweek cook, with clear steps and minimal hands-on time.
- Suggestions: Reduce the water in the sauce if you prefer a thicker, more coating consistency, and consider using less lime juice if you find citrus overpowering. Adding crushed or whole peanuts on top, extra mushrooms, or a handful of additional veg helps boost both texture and flavour.
- Next-day meals: Leftovers work well for lunch the following day, and some have successfully stretched the dish to feed three by adding prawn crackers or vegetable spring rolls alongside.
- Portions: Some feel the chicken quantity is modest relative to the noodles, so adding an extra protein or more vegetables can help balance the bowl.
