Thai Chicken Peanut Noodles is a quick and delicious dish bursting with the savory, tangy, and mildly spicy flavors of Thai cuisine. This 12-minute recipe combines tender chicken, rich peanut sauce, and noodles into a perfect weeknight meal or a last-minute dinner idea. The balance of sweet, salty, sour, and spicy elements makes it a favorite for people who crave bold flavors but need a fast and easy cooking process.
Ingredients:
For the Chicken and Noodles:
- 8 ounces (225g) rice noodles or spaghetti
- 1 tablespoon vegetable oil (such as canola or peanut oil)
- 1 pound (450g) chicken breast or thighs, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 green onions, sliced
For the Peanut Sauce:
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce (low sodium preferred)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar or lime juice
- 2 teaspoons sesame oil
- 1 tablespoon honey or brown sugar (optional, for sweetness)
- 1/4 teaspoon red chili flakes or Sriracha (adjust to taste)
- 1/3 cup warm water (to thin the sauce)
Optional Garnishes:
- Chopped peanuts
- Fresh cilantro leaves
- Lime wedges
Preparation:
Step1: Prepare the Noodles
- Bring a large pot of water to a boil. Cook the rice noodles or spaghetti according to package instructions until al dente.
- Drain the noodles and rinse with cold water to prevent sticking. Set aside.
Step2: Make the Peanut Sauce
- In a medium bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, chili flakes, and warm water.
- Adjust the thickness by adding more water, one tablespoon at a time, until you reach a smooth and pourable consistency. Set aside.
Step3: Cook the Chicken
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Step4: Sauté the Vegetables
- In the same skillet, add a bit more oil if needed.
- Sauté the minced garlic, bell peppers, carrots, and white parts of the green onions for 2-3 minutes until slightly tender but still crisp.
Step5: Combine and Serve
- Return the cooked chicken to the skillet with the vegetables.
- Add the cooked noodles and pour the peanut sauce over the mixture.
- Toss everything together until evenly coated and heated through, about 1-2 minutes.
- Remove from heat and garnish with chopped peanuts, cilantro, and lime wedges, if desired.
Variations
- Vegetarian Option: Replace chicken with tofu or chickpeas.
- Spicy Twist: Add extra Sriracha or Thai chili paste for a fiery kick.
- Crunchy Texture: Toss in bean sprouts, shredded cabbage, or water chestnuts for added crunch.
- Different Protein: Swap chicken with shrimp, beef, or pork for variety.
Cooking Note
- To save time, prep all ingredients before starting to cook, as this dish comes together quickly.
- Use fresh vegetables for the best flavor and texture.
- Peanut sauce can be made ahead of time and stored in the refrigerator for up to a week.
Serving Suggestions
- Serve warm as a complete meal with a side of fresh cucumber salad.
- Pair it with a refreshing Thai iced tea or coconut water.
- This dish also works well as a party meal, served in individual bowls with garnishes on the side.
Tips
- Use pre-shredded carrots or a mandoline slicer to save time on prep.
- Don’t overcook the noodles to maintain their springy texture.
- Adjust the consistency of the sauce based on personal preference.
- For an authentic Thai flavor, add a splash of fish sauce or tamarind paste to the sauce.
- Toast the peanuts briefly for a deeper flavor before using as garnish.
Prep Time:
5 minutes
Cooking Time:
7 minutes
Total Time:
12 minutes
Nutritional Information (Per Serving, Approximate):
- Calories: 480
- Protein: 30g
- Sodium: 850mg
- Carbohydrates: 45g
- Fat: 20g
FAQs About Thai Chicken Peanut Noodles
Q: Can I use a different type of noodle?
A: Absolutely! While rice noodles are traditional, spaghetti, soba, or udon noodles work well too.
Q: How can I make the dish gluten-free?
A: Use gluten-free soy sauce and rice noodles to ensure the dish is gluten-free.
Q: Can I freeze leftovers?
A: This dish is best served fresh, but you can refrigerate leftovers for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce.
Q: What can I substitute for peanut butter?
A: Almond butter or sunflower seed butter can be used for a similar creamy texture and nutty flavor.
Q: Can I make the sauce spicier?
A: Add more chili flakes, Sriracha, or Thai chili paste to dial up the heat.
Conclusion
This 12-Minute Thai Chicken Peanut Noodles recipe is a lifesaver when you need a flavorful and satisfying meal in a pinch. With its creamy peanut sauce, tender chicken, and colorful vegetables, it’s sure to become a family favorite. The versatility of the dish allows you to customize it to your liking, making it a perfect addition to your recipe collection. Enjoy the delightful harmony of Thai flavors in just a few minutes!
PrintThai Chicken Peanut Noodles
- Total Time: 12 minutes
Ingredients
Ingredients:
For the Chicken and Noodles:
- 8 ounces (225g) rice noodles or spaghetti
- 1 tablespoon vegetable oil (such as canola or peanut oil)
- 1 pound (450g) chicken breast or thighs, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 green onions, sliced
For the Peanut Sauce:
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce (low sodium preferred)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar or lime juice
- 2 teaspoons sesame oil
- 1 tablespoon honey or brown sugar (optional, for sweetness)
- 1/4 teaspoon red chili flakes or Sriracha (adjust to taste)
- 1/3 cup warm water (to thin the sauce)
Optional Garnishes:
- Chopped peanuts
- Fresh cilantro leaves
- Lime wedges
Instructions
Preparation:
Step1: Prepare the Noodles
- Bring a large pot of water to a boil. Cook the rice noodles or spaghetti according to package instructions until al dente.
- Drain the noodles and rinse with cold water to prevent sticking. Set aside.
Step2: Make the Peanut Sauce
- In a medium bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, chili flakes, and warm water.
- Adjust the thickness by adding more water, one tablespoon at a time, until you reach a smooth and pourable consistency. Set aside.
Step3: Cook the Chicken
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Step4: Sauté the Vegetables
- In the same skillet, add a bit more oil if needed.
- Sauté the minced garlic, bell peppers, carrots, and white parts of the green onions for 2-3 minutes until slightly tender but still crisp.
Step5: Combine and Serve
- Return the cooked chicken to the skillet with the vegetables.
- Add the cooked noodles and pour the peanut sauce over the mixture.
- Toss everything together until evenly coated and heated through, about 1-2 minutes.
- Remove from heat and garnish with chopped peanuts, cilantro, and lime wedges, if desired.
Notes
Cooking Note
- To save time, prep all ingredients before starting to cook, as this dish comes together quickly.
- Use fresh vegetables for the best flavor and texture.
- Peanut sauce can be made ahead of time and stored in the refrigerator for up to a week.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
Nutrition
- Calories: 480
- Sodium: 850mg
- Fat: 20g
- Carbohydrates: 45g
- Protein: 30g