Thai Chicken Peanut Noodles

Thai Chicken Peanut Noodles

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
  1. Bring a large pot of water to a boil. Cook the rice noodles or spaghetti according to package instructions until al dente.
  2. Drain the noodles and rinse with cold water to prevent sticking. Set aside.
Step2: Make the Peanut Sauce
  1. In a medium bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, chili flakes, and warm water.
  2. 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
  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. 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
  1. In the same skillet, add a bit more oil if needed.
  2. 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
  1. Return the cooked chicken to the skillet with the vegetables.
  2. Add the cooked noodles and pour the peanut sauce over the mixture.
  3. Toss everything together until evenly coated and heated through, about 1-2 minutes.
  4. 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
  1. Use pre-shredded carrots or a mandoline slicer to save time on prep.
  2. Don’t overcook the noodles to maintain their springy texture.
  3. Adjust the consistency of the sauce based on personal preference.
  4. For an authentic Thai flavor, add a splash of fish sauce or tamarind paste to the sauce.
  5. 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!

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Thai Chicken Peanut Noodles

Thai Chicken Peanut Noodles


  • Author: Imili Johnson
  • Total Time: 12 minutes

Ingredients

Scale

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
  1. Bring a large pot of water to a boil. Cook the rice noodles or spaghetti according to package instructions until al dente.
  2. Drain the noodles and rinse with cold water to prevent sticking. Set aside.
Step2: Make the Peanut Sauce
  1. In a medium bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, chili flakes, and warm water.
  2. 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
  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. 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
  1. In the same skillet, add a bit more oil if needed.
  2. 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
  1. Return the cooked chicken to the skillet with the vegetables.
  2. Add the cooked noodles and pour the peanut sauce over the mixture.
  3. Toss everything together until evenly coated and heated through, about 1-2 minutes.
  4. 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