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!
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❤️ 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
🔪 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 moderate 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. Stir in 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.
🙋 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
Venison Satay with Peanut Sauce
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
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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.
Marlene says
This was really good! I used whole wheat spaghetti. Definitely going to make again.