Go Back
–+ servings
image of a beautifully arranged flat lay photograph of all the individual ingredients for Thai Peanut Chicken Noodles including chicken breast noodles peanut butter soy sauce lime juice honey ginger garlic red pepper flakes bell peppers carrots and cilantro on a rustic wooden background with soft natural lighting and a shallow depth of field
Benjamin

Thai Peanut Chicken Noodles

Creamy, savory, and slightly spicy Thai-inspired chicken noodles with a rich peanut butter sauce, tender protein, and colorful vegetables all ready in under 30 minutes. This family-friendly weeknight meal balances bold flavors with easy prep, making it a staple for busy households.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian Fusion, Thai
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs cut into bite-sized pieces (or use breasts)
Noodles
  • 8 oz rice noodles pad thai-style (or substitute with ramen, linguine)
Peanut Sauce
  • 1/2 cup creamy peanut butter natural or conventional (crunchy works too)
  • 1/4 cup soy sauce or tamari for gluten-free
  • 1/4 cup warm water
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp honey or brown sugar (maple syrup for vegan)
  • 1 tsp sesame oil
  • 1 tsp Sriracha optional, adjust to spice preference
Aromatics & Vegetables
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1 medium red bell pepper thinly sliced
  • 2 medium carrots julienned or matchstick-cut
  • 1 cup snap peas optional
  • 2 tbsp neutral oil for cooking (vegetable, canola, or avocado)
Garnish
  • 1/4 cup green onions sliced
  • 1/4 cup chopped peanuts plus extra for serving
  • cilantro chopped, for garnish
  • lime wedges for serving

Equipment

  • Large pot
  • Skillet or Wok
  • tongs
  • cutting board,
  • Chef's Knife

Method
 

  1. Bring a large pot of water to a boil. Cook noodles according to package directions, aiming for al dente (about 1 minute less than recommended). Drain, rinse with cold water, and toss with a drizzle of sesame oil to prevent sticking. Set aside.
  2. In a medium bowl, whisk together peanut butter, soy sauce, warm water, lime juice, honey, sesame oil, and Sriracha (if using) until smooth and glossy. Add water by the teaspoon if too thick. Set aside.
  3. Heat a large skillet or wok over medium-high heat with neutral oil. Add chicken pieces in a single layer, season with salt and pepper, and sear undisturbed for 2 minutes. Stir-fry 3–4 minutes more until cooked through. Transfer to a plate.
  4. In the same pan, add minced garlic and ginger, stirring for 30 seconds until fragrant. Add bell pepper, carrots, and snap peas. Stir-fry 2–3 minutes until crisp-tender.
  5. Reduce heat to low. Return chicken and noodles to the pan. Pour peanut sauce over everything and toss gently with tongs until fully coated. If sauce thickens too much, add a splash of hot water to loosen.
  6. Remove from heat. Stir in half the green onions and chopped peanuts. Divide into bowls and garnish with cilantro, remaining peanuts, and lime wedges. Serve immediately.

Nutrition

Calories: 620kcalCarbohydrates: 58gProtein: 28gFat: 28gSaturated Fat: 6gCholesterol: 65mgSodium: 820mgPotassium: 460mgFiber: 5gSugar: 8gVitamin A: 7200IUVitamin C: 45mgCalcium: 30mgIron: 2.8mg

Notes

Storage: Store leftovers in an airtight container for up to 3–4 days. Reheat with a splash of water or broth to restore creaminess.
Variations: Use zucchini noodles for low-carb, tofu for vegetarian, or sriracha for extra heat.
Serving Suggestion: Pair with cucumber salad and a crisp Riesling or light beer.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe