12-Minute Thai-Inspired Chicken Peanut Noodles

Step 1: Heat the oil in a medium skillet over high heat. Use a skillet that is not too large, so the sauce does not evaporate too quickly. Add the garlic and cook for 20 seconds, until golden.

Step 2: Add the chicken mince and cook for 2 minutes, breaking it up as it cooks, until it has mostly changed from pink to white.

Step 3: Add 1 tablespoon of the red curry paste, the curry powder and the soy sauce. Cook for 1 minute.

Step 4: Clear a space in the middle of the skillet. Add the remaining 1/2 tablespoon of curry paste and stir it for 30 seconds.

Step 5: Add the chicken stock and bring it to a simmer. Reduce the heat to medium-high and simmer for 1 minute.

Step 6: Push the chicken aside and press the noodle cakes into the skillet so they are as submerged as possible.

Step 7: Cook for 45 seconds, then flip the noodles and cook for another 30 seconds. Separate the noodles with two wooden spoons.

Step 8: Push the noodles aside. Add the coconut milk, peanut butter and vinegar, then mix briefly to mostly dissolve the peanut butter.

Step 9: Add the spinach and toss it with the noodles for 30 seconds, until wilted. Keep the dish saucy.

Step 10: Transfer the noodles to serving bowls. Sprinkle with the coriander, peanuts and Sriracha or chilli paste, if using.