Thai Satay Noodles are the perfect one-pan lazy girl dinner, great budget-friendly healthy mealprep, or even date night!
You wouldn’t believe it’s high in protein and low in carbs and calories, as it’s super delicious.
Feel free to use whatever protein you like – minced chicken, beef, crumbled tofu, beans, lentils, tuna; the options are endless!
You can also use whatever noodles you like – I use konjac noodles, which are a Japanese vegetable that’s high in fibre and low in carbohydrates, but you can also use egg noodles or ramen noodles.
You only need 10 minutes and a handful of basic ingredients to whip this up!
Check out the recipe video HERE.
Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
- 1 tsp olive or coconut oil
- 1 garlic clove, minced
- 200g/7oz protein of choice (chicken/beef/turkey mince, crumbled tofu, tuna, cooked lentils)
- 1 tsp curry powder
- 1 tbsp soy sauce
- 1 1/2 tbsp red curry paste
- 1 1/2 cups chicken stock or bone broth
- 1 can coconut milk
- 2 tbsp rice vinegar or apple cider vinegar
- 3 tbsp peanut butter
- 200g thin noodles (konjac noodles, ramen or egg noodles)
- Optional: 2 cups of vegetables (spinach, finely chopped broccoli, frozen peas, sliced capsicum etc)
Optional to serve:
- 2 tbsp peanuts, finely chopped
- 1 handful fresh coriander, roughly chopped, or sliced spring onion
- Sriracha or chilli flakes
- 1 tbsp sesame seeds
- Sauté garlic: Heat oil in a medium skillet over high heat (not too large, else the sauce will evaporate too quickly). Add garlic and cook for 20 seconds until it turns golden.
- Cook protein: I use chicken mince, and breaking it up as you cook for 2 minutes, until it changes from pink to white. Stir through curry powder and soy sauce.
- Cook extra curry paste: in the middle of the pan, add curry paste and cook for 2 minutes.
- Add stock, coconut milk, peanut butter and vinegar and bring to the boil, then reduce to medium-high. Stir through noodles. Once noodles are cooked, stir through vegetables of choice.
- Serve: Transfer to serving bowls, sprinkle with peanuts, coriander and Sriracha.