Thai Chicken Peanut Noodles
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.
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.