Skip to main content
Thai Style Peanut Chicken Noodles
Thai Style Peanut Chicken Noodles

Thai Style Peanut Chicken Noodles

with Baby Corn and Green Beans

Treat Mum to a takeaway inspired favourite this Mother's Day with our Thai Style Peanut Chicken Noodles. Simply follow our step-by-step instructions and you'll be able to show just how much you care with a home cooked feast.

Tags:
Family Friendly
High Protein
Calorie Smart
Customer Favourite
Allergens:
Egg
Gluten
Soja
Jordnødder

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove**

80 grams

Green Beans**

60 grams

Baby Corn**

½ unit(s)

Lime**

125 grams

Egg Noodle Nest

240 grams

Diced British Chicken Breast**

15 milliliter(s)

Soy Sauce

30 grams

Peanut Butter

25 grams

Ketjap Manis

45 grams

Yellow Thai Style Paste

Not included in your delivery

150 milliliter(s)

Boiled Water for the Sauce

1 tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)2600 kJ
Energy (kcal)621 kcal
Fat18.7 g
of which saturates3.1 g
Carbohydrate65.1 g
of which sugars14.2 g
Dietary Fiber7.3 g
Protein46.1 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Measuring Jug
Sieve
Medium Saucepan
Large Frying Pan
Bowl

Instructions

Get Prepped
1

a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press). Trim the green beans, then cut into thirds.

c) Halve the baby corn lengthways.

d) Cut the lime into wedges (see ingredients for amount). 

Cook the Noodles
2

a) Pour the boiled water for the sauce (see pantry for amount) into a measuring jug. 

b) Pour the remaining boiled water into a medium saucepan with 1/2 tsp salt and bring to the boil.

c) Add the noodles and cook until tender, 4 mins. 

d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Time to Fry
3

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced 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. It's cooked when no longer pink in the middle.

d) Halfway through, add the green beans and sliced baby corn. Cook for the remaining 4-5 mins.

Make the Peanut Sauce
4

a) While the chicken cooks, in a jug or bowl, mix together the boiled water from the measuring jug and sugar for the sauce (see pantry for amount), soy sauce, peanut butter and ketjap manis. TIP: The peanut butter will loosen more when it warms up in the hot pan.

Combine and Stir
5

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 and peanut sauce, stirring until well combined, 2-3 mins. Add a splash to loosen the sauce if you needed.

c) Add a generous squeeze of lime juice. Taste and season with salt and pepper if needed.

Serve
6

a) Share your peanut noodles between your bowls. 

b) Serve with any remaining lime wedges alongside for squeezing over. 

Enjoy! 

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®