Thai Peanut Chicken Noodles
Thai Peanut Chicken Noodles bring bold flavors and comforting textures to your table. It’s a dish you’ll want to make again and again, whether you're feeding your family or impressing friends.
Ingredients
For the Chicken & Noodles:
- 500 g 1 lb boneless, skinless chicken breast, thinly sliced
- 250 g 9 oz rice noodles or spaghetti
- 2 tbsp vegetable oil
- 1 red bell pepper thinly sliced
- 2 carrots julienned
- 2 cups broccoli florets
- 3 cloves garlic minced
- 1 small thumb-sized ginger grated
For the Thai Peanut Sauce:
- 1/3 cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 –2 tsp sriracha or chili garlic sauce adjust for spice
- 1/4 cup warm water to thin sauce
Garnish:
- Chopped peanuts
- Fresh cilantro or Thai basil
- Lime wedges
Instructions
Cook the Noodles
- Bring a large pot of water to a boil. Cook your rice noodles or spaghetti according to package instructions until just tender (al dente). Drain and rinse with cold water to stop the cooking process.
Make the Peanut Sauce
- In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey (or maple syrup), rice vinegar, sriracha, and warm water until smooth and creamy.
Sauté the Chicken
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken and cook for 4–6 minutes, stirring occasionally, until golden and cooked through.
Sauté the Vegetables
- Push the chicken to one side. Add the remaining oil, garlic, and ginger. Sauté for 30 seconds. Add bell pepper, carrots, and broccoli. Stir-fry for 4–5 minutes until crisp-tender.
Combine Everything
- Add noodles and peanut sauce to the skillet. Toss gently until well coated and heated through, about 2–3 minutes.
Garnish and Serve
- Serve immediately, garnished with peanuts, fresh herbs, and lime wedges.
Notes
Don’t Overcook the Noodles: Rinse with cold water to stop cooking.
Add Coconut Milk: For a creamier sauce, stir in a splash of coconut milk.
Adjust the Spice: Add sriracha to taste, or omit for a milder dish.
Use Leftover Veggies: Swap in snap peas, spinach, or mushrooms.
Protein Swaps: Try shrimp, tofu, or tempeh.