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Thai Peanut Chicken Noodles

Thai noodle recipes
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Ingredients

Scale
  • 2 chicken breasts (about 1 pound), thinly sliced against the grain
  • 8 oz rice noodles (pad thai style or thin rice noodles)
  • ¼ cup creamy natural peanut butter
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp sriracha sauce (adjust to taste)
  • 1 lime, juiced (about 2 tbsp)
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp water (to thin sauce if needed)
  • ½ red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • ½ cup broccoli florets, cut small
  • ¼ cup snap peas, halved (optional)
  • ¼ cup thinly sliced red cabbage (optional for color)
  • 2 green onions, chopped (white and green parts separated)
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp vegetable oil or peanut oil
  • 2 tbsp crushed roasted peanuts (for garnish)
  • 1 tbsp sesame seeds (for garnish)
  • Fresh lime wedges (for serving)
  • Extra sriracha or chili flakes (optional, for heat)

Instructions

  1. Cook the rice noodles according to package directions until al dente. Drain, rinse with cold water, and set aside. Toss with a few drops of oil to prevent sticking.
  2. In a medium bowl, whisk together peanut butter, soy sauce, honey, sriracha, lime juice, rice vinegar, minced garlic, and grated ginger until smooth and well combined. Add water if needed to thin the sauce.
  3. Season chicken slices with a pinch of salt and pepper. Heat 1 tablespoon of oil in a large wok or deep skillet over medium-high heat.
  4. Add chicken pieces in a single layer and sauté for 4-5 minutes until golden brown and cooked through (internal temperature of 165°F). Transfer to a clean plate.
  5. In the same pan, add the remaining tablespoon of oil. Add the white parts of green onions and sauté for 30 seconds.
  6. Add vegetables in order of cooking time—carrots first (1 minute), then bell peppers, broccoli, and any other vegetables. Stir-fry for 2-3 minutes total until vegetables are bright and tender-crisp.
  7. Return the cooked chicken to the pan with the vegetables. Add the drained noodles and pour the peanut sauce over everything.
  8. Gently toss all ingredients together until everything is evenly coated with sauce. Cook for 1-2 minutes more until everything is heated through.
  9. Remove from heat and garnish with the green parts of the green onions, fresh chopped cilantro, crushed peanuts, and sesame seeds.
  10. Serve immediately with lime wedges on the side.

Notes

  • For a vegetarian version, substitute the chicken with extra-firm tofu or additional vegetables.
  • The sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • For a gluten-free version, ensure you use gluten-free soy sauce or tamari.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Thai Peanut Chicken Noodles, Thai noodle recipes, peanut sauce chicken, Asian chicken noodles, easy weeknight meals

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