Red-curry-peanut noodles

Name: Red-curry-peanut noodles
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 500-g pkg spaghetti pasta; 1/3 cup peanut butter, preferably natural; 3 tbsp Thai red curry paste; 3 tbsp soy sauce; 2 tbsp honey; 1 tbsp vegetable oil; 1 red onion, thinly sliced; 2 skinless, boneless chicken breasts, cut into thin strips; 1 head broccoli, cut into bite-sized pieces

136

Prep Time20 min
Total Time20 min
Makes4 Servings

By Chatelaine

Michael Alberstat

This Thai-inspired meal calls for red curry paste and honey to create a spicy-sweet peanut noodle dish.

Ingredients

1/2 500-g pkg spaghetti pasta
1/3 cup peanut butter, preferably natural
3 tbsp Thai red curry paste
3 tbsp soy sauce
2 tbsp honey
1 tbsp vegetable oil
1 red onion, thinly sliced
2 skinless, boneless chicken breasts, cut into thin strips
1 head broccoli, cut into bite-sized pieces

Instructions

Cook pasta, following package directions, 8 to 10 min. Meanwhile, in a small bowl, whisk peanut butter with 1/4 cup water, curry paste, soy and honey (don't worry if it's lumpy - it will melt when cooked).
Heat a large, non-stick frying pan over medium-high. Add oil, then onion and chicken. Stir-fry until chicken is no longer pink, 4 min. Add peanut-butter mixture and reduce heat to medium. Stir frequently until chicken is cooked, about 2 min.
Ladle out 1/2 cup pasta water and add to sauce. Add broccoli to pasta water for last minute of cooking. Drain pasta and broccoli, then return to pasta pot. Stir in chicken mixture until combined. Serve with chopped peanuts if desired.

Nutrition (per serving)

Calories 626, Protein 33g, Carbohydrates 78g, Fat 22g, Fibre 9g, Sodium 977mg.

A quick and easy variation of the peanut noodle recipe. This Thai-inspired dish calls for red curry paste and honey to create a spicy-sweet flavourful meal that you'll be sure to love.

FILED UNDER:

Dinner Pasta Stir Fry vegetables stovetop world cuisine

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.