Thai Peanut Chicken Noodles
Who can resist a bowl of saucy noodles tangled up with tender chicken, fresh veggies, and a creamy peanut sauce? It’s the kind of meal that’s quick to make, fun to eat, and packed with flavor.
Variations & Substitutions
Try swapping chicken breast for juicy chicken thighs or even thinly sliced beef for a heartier twist. If you like a little crunch, toss in shredded carrots or water chestnuts.
For a nutty upgrade, cashew butter works beautifully in the sauce. Prefer a little extra heat? Add a sprinkle of crushed red pepper or an extra splash of sriracha.
Tips & Tricks for Perfect Results
For silky noodles that don’t stick, rinse them under cold water after cooking and toss with a dash of oil. Slice your chicken thinly so it cooks quickly and stays juicy.
When making the sauce, use warm water to help everything blend smoothly. Don’t overcook the veggies; a little crunch keeps things interesting.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. When you’re ready to reheat, sprinkle a bit of water over the noodles and microwave in short bursts, stirring in between to keep things from drying out. The flavors actually deepen overnight, so leftovers are a treat!
Thai Peanut Chicken Noodles
Ingredients
- 8 oz rice noodles flat or pad Thai style
- 1 lb boneless skinless chicken breast, thinly sliced
- 1 tablespoon vegetable oil
- 1 red bell pepper thinly sliced
- 2 cups snap peas trimmed
- 3 green onions sliced
- 1/2 cup roasted peanuts chopped (plus extra for garnish)
- Fresh cilantro and lime wedges for serving
For the Peanut Sauce:
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha adjust to taste
- 2 teaspoons sesame oil
- 1/3 cup warm water
Instructions
- Cook the noodles according to package directions. Drain and set aside.
- Whisk together peanut butter, soy sauce, honey, rice vinegar, sriracha, sesame oil, and warm water until smooth. Set aside.
- Heat oil in a large skillet or wok over medium-high. Add chicken and cook until just golden and cooked through, about 5-6 minutes.
- Toss in bell pepper and snap peas. Stir-fry for 2-3 minutes until crisp-tender.
- Add cooked noodles, peanut sauce, and green onions to the pan. Toss well to coat.
- Top with chopped peanuts, fresh cilantro, and lime wedges.
