Red-curry-peanut noodles

Prep 20 min
Makes 4 Servings



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


  • 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.

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.


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