THAI CHICKEN PEANUT NOODLES AMAZING

Imagine twirling perfectly cooked noodles coated in a creamy, savory peanut sauce, punctuated by tender bites of chicken and crunchy vegetables. This isn’t just another weeknight dinner; this is a flavor explosion waiting to happen. Get ready to create the most amazing Thai Chicken Peanut Noodles you’ve ever tasted, and I promise, you’ll be making this recipe again and again!

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder

For the Peanut Sauce:

• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons honey or maple syrup
• 2 tablespoons sesame oil
• 1-2 tablespoons sriracha (adjust to your spice preference)
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup water (or more, to thin as needed)

For the Noodles and Vegetables:

• 1 pound noodles (spaghetti, linguine, or rice noodles work great)
• 1 tablespoon olive oil or vegetable oil
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts, for garnish
• Lime wedges, for serving (optional)

Let’s Talk About the Noodles

Choosing the right noodles is key to making this dish truly shine. I personally love using linguine because it has a nice chew and holds the sauce beautifully, but you can absolutely use spaghetti if that’s what you have on hand. For a gluten-free option, rice noodles are fantastic! Just be sure not to overcook them; nobody likes mushy noodles. Cook them al dente according to the package directions.

Preparing the Chicken: The Foundation of Flavor

The chicken is the star of this dish, so let’s make sure it’s perfectly seasoned and cooked. We’re going to marinate the chicken to infuse it with flavor and keep it nice and tender. It’s a simple step, but it makes a world of difference. This is also what makes it a great option for Coconut Chicken Rice Bowl or Thai Peanut Chicken Wraps! If you are looking for Thai Chicken Soup this recipe is a great base for that, too.

Whipping Up the Peanut Sauce: The Soul of the Dish

Now for the magic ingredient: the peanut sauce! This sauce is what transforms simple noodles and chicken into a crave-worthy meal. Don’t be afraid to adjust the ingredients to your liking. If you like it sweeter, add a bit more honey. If you want more heat, crank up the sriracha. And if it’s too thick, just add a little more water until it reaches your desired consistency. This is where you make it *your* perfect peanut sauce. Remember that homemade peanut sauce is also great with similar dishes like Thai Red Curry Noodle Soup.

Step-by-Step Instructions

Marinate the Chicken:

1. In a medium bowl, combine the chicken pieces, soy sauce, sesame oil, cornstarch, ginger, and garlic powder.
2. Mix well and let it marinate for at least 15 minutes (or up to 30 minutes in the refrigerator).

Cook the Noodles:

1. Bring a large pot of salted water to a boil.
2. Add the noodles and cook according to package directions until al dente.
3. Drain the noodles and set aside.

Make the Peanut Sauce:

1. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, minced garlic, and grated ginger.
2. Add water, one tablespoon at a time, until the sauce reaches your desired consistency. It should be smooth and easily coat the noodles.

Cook the Chicken and Vegetables:

1. Heat the olive oil or vegetable oil in a large skillet or wok over medium-high heat.
2. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add the sliced bell pepper and julienned carrot to the skillet and cook until slightly softened, about 3-5 minutes.

Combine and Serve:

1. Add the cooked noodles to the skillet with the chicken and vegetables.
2. Pour the peanut sauce over the noodles and toss to coat everything evenly.
3. Cook for another 1-2 minutes, allowing the sauce to warm through.
4. Remove from heat and garnish with chopped green onions, cilantro, and peanuts.
5. Serve immediately with lime wedges, if desired.

Tips and Tricks for Perfect Peanut Noodles

Okay, let’s talk about some common pitfalls and how to avoid them. First, overcooking the noodles is a big no-no. Nobody wants mushy noodles! Make sure to cook them al dente, which means they should be firm to the bite. Also, be careful not to overcrowd the skillet when cooking the chicken. If you do, the chicken will steam instead of brown. Cook it in batches if necessary. Finally, don’t be afraid to experiment with different vegetables. Broccoli, snap peas, or even bean sprouts would be delicious in this dish.

Variations and Additions: Make It Your Own!

This recipe is incredibly versatile, so feel free to get creative and add your own personal touch. Want to add more veggies? Go for it! Broccoli, snap peas, mushrooms, or even spinach would be fantastic additions. If you’re looking for a spicier kick, add a pinch of red pepper flakes to the sauce or use a hotter chili paste. You could even add a squeeze of lime juice for a bit of tang. And if you’re feeling adventurous, try adding some crispy tofu for a vegetarian version. This is also one of the best coconut chicken rice bowl alternatives if you want to try something similar! This is a great Butter Chicken alternative.

Is Thai Chicken Peanut Noodles a Healthy Chicken Dinner?

Absolutely! This Thai Chicken Peanut Noodles recipe can easily be part of a healthy eating plan. It’s packed with protein from the chicken, and you can load it up with lots of vegetables for added vitamins and fiber. To make it even healthier, you can use whole wheat noodles or rice noodles. Also, consider using a natural peanut butter without added sugar or salt. And don’t be afraid to go light on the peanut sauce; a little goes a long way. This is one of the best easiest Thai Chicken Soup alternative if you are looking for something with similar flavors but less heavy.

Why This is a Great Easy High Protein Meal

Let’s face it, finding easy high protein meals that taste amazing can be a challenge. But this Thai Chicken Peanut Noodles recipe ticks all the boxes. The chicken is a fantastic source of protein, which is essential for building and repairing tissues. And the peanut butter adds even more protein, plus healthy fats. This is a quick and easy meal that will keep you feeling full and satisfied for hours. Plus, it’s a great way to sneak in some extra vegetables, which is always a good thing. This dish is also one of the best Thai Chicken Soup alternatives. It’s also a great Thai Red Curry Noodle Soup alternative if you want something less soupy!

Skillet Dishes: The Weeknight Hero

I absolutely love skillet dishes because they’re so easy and convenient. Everything cooks in one pan, which means less cleanup! This Thai Chicken Peanut Noodles recipe is perfect for a weeknight dinner because it comes together so quickly. You can even prep the ingredients ahead of time, like chopping the vegetables and marinating the chicken, to make the cooking process even faster. This recipe is a fantastic example of how you can create a delicious and satisfying meal with minimal effort. It is a simple dish that requires minimal clean up, making it an easy choice for any weeknight.

Embrace the Thai Chicken Experience

This Thai Chicken Peanut Noodles recipe is more than just a meal; it’s an experience. It’s a chance to explore the vibrant flavors of Thai cuisine in your own kitchen. From the savory peanut sauce to the tender chicken and crunchy vegetables, every bite is a symphony of textures and tastes. So gather your ingredients, put on some music, and get ready to create a dish that will impress your family and friends. And don’t forget to have fun! Cooking should be enjoyable, so relax and let your creativity flow.

Storing Leftovers (If There Are Any!)

If you happen to have any leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat them, you can either microwave them or warm them up in a skillet over medium heat. You might need to add a splash of water to the skillet to prevent the noodles from drying out. The flavors actually meld together even more overnight, so the leftovers are often even better the next day!

So there you have it: my ultimate recipe for Thai Chicken Peanut Noodles. I hope you enjoy making it as much as I do. Don’t be afraid to experiment and make it your own. And most importantly, have fun in the kitchen! Happy cooking!

Thai Chicken Peanut Noodles

Amelia Chen-Morrison

This Thai Chicken Peanut Noodles recipe delivers a flavor explosion with perfectly cooked noodles coated in a creamy, savory peanut sauce, punctuated by tender bites of chicken and crunchy vegetables. It’s an easy and customizable weeknight meal packed with protein and flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Thai

Servings 4

Calories 650 kcal

Equipment

• Medium bowl
• Large pot
• Colander
• Medium bowl
• Large Skillet or Wok
• Whisk
• Measuring cups
• Measuring spoons
• Knife
• Cutting board

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• ½ teaspoon ground ginger
• ¼ teaspoon garlic powder
• ½ cup creamy peanut butter
• ¼ cup soy sauce
• ¼ cup rice vinegar
• 2 tablespoons honey or maple syrup
• 2 tablespoons sesame oil
• 1-2 tablespoons sriracha adjust to your spice preference
• 2 cloves garlic, minced
• 1 inch ginger, grated
• ¼ cup water or more, to thin as needed
• 1 pound noodles spaghetti, linguine, or rice noodles
• 1 tablespoon olive oil or vegetable oil
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• ½ cup chopped green onions
• ¼ cup chopped cilantro
• ¼ cup chopped peanuts, for garnish
• Lime wedges, for serving optional
• Salt, for cooking noodles

Instructions

 

• In a medium bowl, combine the chicken pieces, soy sauce, sesame oil, cornstarch, ginger, and garlic powder. Mix well and let it marinate for at least 15 minutes (or up to 30 minutes in the refrigerator).
• Bring a large pot of salted water to a boil.
• Add the noodles and cook according to package directions until al dente.
• Drain the noodles and set aside.
• In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, minced garlic, and grated ginger.
• Add water, one tablespoon at a time, until the sauce reaches your desired consistency. It should be smooth and easily coat the noodles.
• Heat the olive oil or vegetable oil in a large skillet or wok over medium-high heat.
• Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
• Add the sliced bell pepper and julienned carrot to the skillet and cook until slightly softened, about 3-5 minutes.
• Add the cooked noodles to the skillet with the chicken and vegetables.
• Pour the peanut sauce over the noodles and toss to coat everything evenly.
• Cook for another 1-2 minutes, allowing the sauce to warm through.
• Remove from heat and garnish with chopped green onions, cilantro, and peanuts.
• Serve immediately with lime wedges, if desired.

Notes

Overcooking the noodles is a no-no; cook them al dente. Don’t overcrowd the skillet when cooking the chicken; cook it in batches if necessary. Experiment with different vegetables like broccoli, snap peas, or bean sprouts. For a spicier kick, add red pepper flakes to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet with a splash of water.