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    Home » Main Dish

    Thai Peanut Chicken and Noodles

    Published: Jan 23, 2022 Last updated: Jan 23, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A Thai peanut chicken recipe, cooked chicken is tossed with a creamy peanut butter sauce with noodle sauce that has a sweet and spicy flavor. These peanut chicken noodles are delicious hot or cold and are perfect for packing leftovers for lunch.

    Thai Peanut Chicken Noodles are an easy recipe loaded with delicious Thai peanut sauce. This mouthwatering favorite is great as either a main dish or side dish, and is easily portable for picnics, potlucks, and tailgating.

    If you're looking for a simple recipe with satisfying flavor then this Thai peanut noodles dish is for you. Covered in spicy peanut sauce, this noodle dish is sure to be one your family will drool over!

    Peanut Chicken and Noodles in a white bowl with cilantro and peanut garnish.
    Jump to:
    • ❤️ Why I Love This Recipe
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🙋 Recipe FAQ's
    • 💭 Tips
    • 📖 Variations
    • 🍽 Equipment
    • Serving Suggestions
    • Storage
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why I Love This Recipe

    ✔️ This peanut chicken recipe is packed with 25 grams of protein per serving!

    ✔️ Leftovers are great for packing in lunches and are delicious warmed up or cold.

    ✔️ This is a flavorful, budget-friendly alternative to a quick frozen meal!

    🥘 Ingredients

    Fresh limes

    Garlic cloves

    Fresh ginger

    Chicken breast or leftover air-fryer rotisserie chicken

    Carrots

    Green onions

    Soy sauce

    Smooth peanut butter

    Chicken broth

    Brown sugar

    Red-pepper flakes

    Fresh noodles or rice noodles

    Fresh Cilantro

    Peanuts

     A pasta bowl full of peanut noodles and chicken.

    🔪 Instructions

    1. In a medium bowl mix together the soy sauce, lime juice, oil, garlic, and ginger. Add the chicken; turn to coat. Cover and let the chicken marinade for 10 minutes.
    2. In a large pot of boiling, salted water, cook the pasta until al dente following package instructions. Drain and set aside until ready to assemble.
    3. Place the peanut butter in a medium, microwave-safe bowl and microwave for 60 seconds. Remove the peanut butter from the microwave and whisk in 1 teaspoon soy sauce, 2 teaspoons lime juice, broth, sugar, salt, and red pepper flakes. Set aside.
    4. Heat a non-stick deep skillet over moderate heat. Stir-fry the chicken for 5 minutes, until browned and no longer pink on the inside. 
    5. Add the carrots and scallions and stir fry one minute more. Stir in the peanut sauce to the chicken and scallions and stir to coat. Add pasta and toss with tongs to coat with sauce. 
    6. Top with the chopped peanuts and cilantro.

    🙋 Recipe FAQ's

    What should I do with the leftover chicken marinade?

    Any leftover chicken marinade should be discarded after use.

    I have a peanut allergy, can sunflower butter be used instead?

    Yes, this recipe calls for peanut butter, however, most nut butter will work.

    💭 Tips

    • Reduce the amount of sodium by using low-sodium soy sauce.
    • Only cook the noodles until they are al dente, over cooking them will cause the to be mushy.

    📖 Variations

    • Substitute ½ cup of the chicken broth for coconut milk for a sweet, creamier peanut butter noodles sauce.
    • Make this dish vegetarian by replacing the chicken with tofu and using vegetable broth in place of chicken broth.
    • Add a dash of sesame oil and garnish with sesame seeds for a peanut butter sesame noodle recipe!
    • Substitute zucchini noodles for the pasta. Toss the chicken and peanut sauce with the zoodles just prior to eating.
    • Use honey or agave in place of the dark brown sugar.

    🍽 Equipment

    Cutting board

    Chef knife.

    Tongs: to turn the chicken pieces and toss the pasta.

    Large pot

    Colander: to drain the pasta.

    Large skillet: to cook the chicken in.Nut chopper: to chop the peanuts.

    Serving Suggestions

    Serve this peanut chicken recipe as a main dish with Air Fryer Egg Rolls as an appetizer or side.

    Drizzle extra sriracha sauce over the Thai Peanut Noodles with Chicken for added spiciness.

    Storage

    Store leftovers in an airtight container up to 3 days or in the freezer up to 3 months.

    Related Recipes

    Thai Grilled Chicken Thighs - Life Tastes Good

    Asian Drumsticks

    Spicy Asian Venison Bowl

    Venison Satay with Peanut Sauce


    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Thai Peanut Chicken Noodles

    Shelby Law Ruttan
    A Thai peanut chicken recipe, cooked chicken is tossed with a creamy peanut butter sauce with noodle sauce that has a sweet and spicy flavor. These peanut chicken noodles are delicious hot or cold and are perfect for packing leftovers for lunch.
    4.67 from 3 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Main Dish
    Cuisine Thai
    Servings 6
    Calories 454 kcal

    Equipment

    • chef knife
    • Tongs
    • colander
    • Large skillet
    • large sauce pan

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the marinade

    • 3 tablespoons soy sauce
    • 2 limes , juiced
    • ½ tablespoon olive oil
    • 2 cloves garlic minced
    • ⅗ teaspoon ground fresh ginger
    • 1 pound chicken breast tenders cut into bite-sized pieces

    For the sauce

    • 1 teaspoon soy sauce
    • 2 teaspoons lime juice
    • ½ cup peanut butter
    • ½ cup chicken broth
    • 1 tablespoon brown sugar , packed
    • ½ teaspoon salt
    • ⅛ teaspoon red pepper flakes
    • ¾ pound fresh noodles or rice noodles
    • ½ cup julienned carrots
    • 4 scallions thinly sliced, white and green parts divided
    • 1 tablespoon cilantro , optional
    • ⅓ cup chopped peanuts , optional

    Instructions
     

    • In a medium bowl mix together the soy sauce, lime juice, oil, garlic, and ginger. Add the chicken; turn to coat. Cover and let the chicken marinade for 10 minutes.
    • In a large pot of boiling, salted water, cook the pasta until al dente following package instructions. Drain and set aside until ready to assemble.
    • Place the peanut butter in a medium, microwave-safe bowl and microwave for 60 seconds. Remove the peanut butter from the microwave and whisk in 1 teaspoon soy sauce, 2 teaspoons lime juice, broth, sugar, salt, and red pepper flakes. Set aside.
    • Heat a non-stick deep skillet over medium high heat. Stir-fry the chicken for 5 minutes, until browned and no longer pink on the inside. Add the carrots and scallions and stir fry one minute more. 
    • Add the peanut sauce to the chicken and scallions and stir to coat. Add pasta and toss with tongs to coat with sauce. 
    • Top with the chopped peanuts and cilantro.

    Nutrition

    Serving: 1gCalories: 454kcalCarbohydrates: 56gProtein: 25gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 48mgSodium: 1125mgPotassium: 537mgFiber: 3gSugar: 5gVitamin A: 1594IUVitamin C: 6mgCalcium: 40mgIron: 2mg
    Keyword Peanut Chicken Noodles, Thai Peanut Chicken
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Elle

      February 13, 2016 at 8:00 pm

      What happens to the marinating liquid?

      Reply
      • Shelby

        February 15, 2016 at 5:19 am

        Elle, any marinating liquid should be discarded. I apologize that is not clear in the instructions. Thanks for asking!

        Reply
    2. Michele @ Flavor Mosaic

      March 30, 2015 at 1:36 pm

      This looks like it would be delicious. This is something I would love for lunch!

      Reply
    3. Sheena @ Hot Eats and Cool Reads

      March 27, 2015 at 4:54 pm

      This looks and sounds like a must try! Love this recipe!

      Reply
    4. Sara Glover

      March 26, 2015 at 3:51 pm

      I've never made a peanut sauce but this looks so good I think I'll have to now!

      Reply
    5. Christie Daruwalla

      March 26, 2015 at 1:02 pm

      I love anything Thai. These noodles are calling my name.

      Reply
    6. HeiLin (Heidy McCallum)

      June 02, 2014 at 9:17 pm

      Loving this recipe. Thai food is one of my favorites! Also love the addition of lime juice to it!!!! Definitely thinking of making this one!!

      Reply
    7. pdh360

      May 24, 2014 at 8:30 pm

      mmm this is good stuff! I like to use yakisoba noodles but spaghetti is definitely frugal and tastes good.

      Reply
    8. Michelle

      July 24, 2012 at 1:54 am

      This is the 2nd time I've made this recipe. My family loves it, including my 5,4 and 18 month old sons.

      Reply
    9. Sam (a.k.a. the Quantum Vegan)

      February 20, 2012 at 9:20 pm

      My family LOVES peanut noodles, so this looks great to me! And it would be easy to veganize. I'd like to give it a shot sometime!

      Reply
    10. Donalyn

      February 11, 2012 at 11:58 pm

      this looks great Shelby - I have been working on a similar recipe myself - love the combo!

      Reply
    11. Andrew's Mom

      February 11, 2012 at 11:15 pm

      Shelby - I love love love anything with peanut sauce!

      Reply
    12. Ruth Daniels

      February 10, 2012 at 12:54 pm

      Has me drooling. Perhaps I should have some of this for breakfast 😉 Thanks for sharing with Presto Pasta Nights.

      Reply
    13. Leslie

      February 10, 2012 at 12:23 pm

      Ohhhhhh ahhhh. I love peanut sauces!

      Reply
    14. Lavender and Lime (http://tandysinclair.com)

      February 10, 2012 at 7:06 am

      scrummity! Thanks for taking part this week 🙂

      Reply
    15. teresa

      February 09, 2012 at 4:53 pm

      YUM!!! i LOVE peanut sauce too, this looks amazing!

      Reply
    16. Jersey Girl Cooks

      February 09, 2012 at 3:45 pm

      This looks delicious. I need more easy meals that have Asian twists to it and this works perfectly.

      Reply
    17. Lili

      February 09, 2012 at 6:46 am

      this is good. nice adding some peanut on it. I also want to prepare this kind of recipe for my husband. he will like this for sure 🙂

      Reply
    18. Pegasuslegend

      February 09, 2012 at 12:06 am

      Shelby as soon as I saw the peanut butter in this recipe I went YUM!!!!!! We love this style chicken and yours looks super fabulous!

      Reply
    19. Veronica Miller

      February 08, 2012 at 7:20 pm

      Sounds and looks amazing! I love peanut sauce--very good idea to recreate the frozen dinner so you could have it cheaper at home!

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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