12 Minute Thai Chicken

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.
Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
Add 1 tbsp. red curry paste, curry powder and soy sauce. Cook for 1 minute.
Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.
Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy – everybody loves sauce!
Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.

Ingredient :

1 tbsp oil
1 garlic clove , minced
200g/7oz chicken mince (ground chicken) (Note 1)
1 tsp curry powder (Note 2)
1 1/2 tbsp red curry paste , separated (Note 3)
1 tsp dark soy sauce (Note 4)
1 1/2 cups chicken stock/broth , low sodium
3/4 cup coconut milk (~1/2 a can), full fat for best flavour
2 tbsp cider vinegar
3 tbsp peanut butter
2 instant ramen or noodle cakes ~70-100g/2.5-3.5oz per cake; any brand (discard seasoning pack, Note 5)
2 (big!) handfuls baby spinach
2 tbsp peanuts , finely chopped
Roughly chopped fresh coriander/cilantro leaves
Sriracha or other chilli paste , optional