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To make Thai Peanut Chicken Noodles, gather these fresh and simple ingredients: - 8 oz rice noodles - 1 lb chicken breast, thinly sliced - 2 tablespoons sesame oil - 1 red bell pepper, julienned - 1 cup sugar snap peas, trimmed - 3 green onions, chopped - 1/4 cup chopped fresh cilantro - 1/2 cup unsalted peanut butter - 1/4 cup soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - Crushed peanuts and lime wedges for garnish Each ingredient plays a role in making this dish vibrant and delicious. The rice noodles provide a soft base. The chicken adds protein and heartiness. Fresh vegetables like red bell peppers and sugar snap peas bring crunch and color. The sauce combines peanut butter, soy sauce, honey, rice vinegar, ginger, and garlic for a rich flavor. Finally, the garnishes of crushed peanuts and lime wedges elevate the dish, adding texture and tang. Gathering these ingredients sets the stage for a meal that delights the senses. Each bite bursts with flavor and texture, making the effort well worth it. {{ingredient_image_1}} Start by filling a large pot with water. Bring the water to a boil. Add 8 oz of rice noodles. Cook them according to the package instructions until they are al dente. This should take about 4 to 6 minutes. Once they are done, drain the noodles and set them aside. In a mixing bowl, combine 1/2 cup of unsalted peanut butter, 1/4 cup of soy sauce, and 2 tablespoons of honey. Add 2 tablespoons of rice vinegar, 1 tablespoon of fresh ginger, and 2 cloves of minced garlic. Whisk the mixture well until it is smooth. If the sauce looks too thick, add a bit of warm water to loosen it. Next, heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Add 1 lb of thinly sliced chicken breast to the skillet. Cook the chicken for 5 to 7 minutes, stirring often. Make sure the chicken is no longer pink inside and is nicely browned. Once the chicken is cooked, toss in 1 red bell pepper, julienned, and 1 cup of trimmed sugar snap peas. Stir-fry the veggies with the chicken for about 3 to 4 minutes. They should be tender but still have a nice crunch. Now, add the drained rice noodles to the skillet. Pour the peanut sauce over the noodles and chicken. Toss everything together so the noodles are well coated in the sauce. Heat it all through for about 2 to 3 minutes. Remove the skillet from heat. Stir in 3 chopped green onions and 1/4 cup of chopped fresh cilantro. Toss lightly to combine. Serve the Thai Peanut Chicken Noodles in bowls. Top with crushed peanuts and lime wedges for extra flavor. Enjoy your meal! To cook rice noodles just right, follow these steps: - Boil water in a large pot. - Add the noodles only when the water bubbles. - Cook for the time on the package, usually 5 to 7 minutes. - Test the noodles to see if they are al dente, or firm to the bite. - Drain them in a colander and rinse with cold water. This stops the cooking and keeps them from sticking. The sauce is the heart of this dish. Here’s how to make it yours: - Want it sweeter? Add more honey. - Craving spice? Mix in sriracha or red pepper flakes. - For a tangy twist, squeeze in lime juice. - If the sauce is too thick, add warm water a bit at a time until it’s smooth. - Always taste as you go to find your perfect balance. You can swap ingredients based on what you have: - No chicken? Use tofu or shrimp for protein. - Swap rice noodles for whole wheat or egg noodles. - If you don’t have sesame oil, try olive oil instead. - Missing cilantro? Fresh basil or parsley works well too. - Be creative! This recipe is flexible and fun to make. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will elevate the flavor of your Thai Peanut Chicken Noodles. Opt for crisp snap peas and vibrant bell peppers for the best results. Adjust the Sauce Consistency: The peanut sauce should be creamy but not too thick. If needed, add a splash of warm water to achieve the desired texture without losing flavor. Cook Chicken Perfectly: Ensure your chicken is cooked through but not overcooked by slicing it thinly. This helps it cook evenly and stay tender during stir-frying. Garnish for Flavor: Don't skip the crushed peanuts and lime wedges! They add a delightful crunch and zesty finish that enhances the overall dish. {{image_2}} You can easily make this dish vegetarian or vegan. Just swap the chicken for tofu. Use firm tofu and press it to remove extra water. Cut it into cubes and sauté until golden. For a vegan sauce, stick with peanut butter and soy sauce. You might want to add some maple syrup instead of honey. This keeps the flavors rich and sweet. If you like heat, add chili flakes or Sriracha. Start with a small amount. Taste the dish and add more if needed. For a mild version, leave out the heat altogether. You can also use sweet chili sauce for a different flavor twist. You can use shrimp instead of chicken. Cook the shrimp until they turn pink and opaque. This usually takes about 3-4 minutes. You can also use tempeh for a hearty option. Just slice it thin and sauté it like the chicken. Each protein choice brings a different taste and texture to the dish. Enjoy mixing it up! To store your Thai Peanut Chicken Noodles, let them cool to room temperature. Place the noodles in an airtight container. They can stay fresh in the fridge for up to three days. If you want them to last longer, consider freezing them. When you're ready to eat leftovers, reheat them in a skillet over medium heat. Add a splash of water or broth to help steam the noodles. Stir frequently until heated through. You can also use a microwave. Just heat in 30-second bursts, stirring in between. To freeze Thai Peanut Chicken Noodles, pack them in a freezer-safe container. Make sure to leave some space for expansion. They can be frozen for up to three months. Thaw in the fridge overnight before reheating. This helps keep the texture nice. You can use other noodles like spaghetti or udon. Zucchini noodles are a fun swap too. They add crunch and keep it low-carb. Always cook them until they are tender, just like rice noodles. Yes, you can! Make the peanut sauce and cook the chicken and veggies ahead. Store them in the fridge. When ready to eat, just cook the noodles fresh and mix everything. It saves time on busy days. Add a bit more peanut butter for thickness. You can also mix in a cornstarch slurry. Just mix cornstarch with water, then stir it into the sauce over heat until thickened. A simple cucumber salad is a great side. It adds freshness and crunch. You can also serve it with spring rolls for a tasty pairing. Both sides balance the rich flavors nicely. Yes, this recipe is kid-friendly! The flavors are mild and sweet. Kids love the creamy peanut sauce. You can adjust the spice level by skipping any hot ingredients. You now have all you need to make delicious Thai Peanut Chicken Noodles. We covered the key ingredients, step-by-step cooking instructions, and tips for perfecting your dish. Feel free to customize the sauce and try different proteins for variety. Don’t forget to store your leftovers properly for future meals. This dish can please everyone, even kids! Enjoy making this tasty meal again and again.

Thai Peanut Chicken Noodles

A delicious and easy-to-make dish featuring rice noodles, chicken, and a creamy peanut sauce.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 lb chicken breast, thinly sliced
  • 2 tablespoons sesame oil
  • 1 whole red bell pepper, julienned
  • 1 cup sugar snap peas, trimmed
  • 3 whole green onions, chopped
  • 1 4 cup chopped fresh cilantro
  • 1 2 cup unsalted peanut butter
  • 1 4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 to taste crushed peanuts for garnish
  • 1 to taste lime wedges for garnish

Instructions
 

  • In a large pot, bring water to a boil. Add the rice noodles and cook according to package instructions until al dente. Drain and set aside.
  • In a mixing bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, grated ginger, and minced garlic until smooth. If the sauce is too thick, you can add a little warm water to reach the desired consistency.
  • In a large skillet or wok, heat sesame oil over medium-high heat. Add in the sliced chicken breast and stir-fry for 5-7 minutes, or until the chicken is fully cooked and browned.
  • Add the red bell pepper and sugar snap peas to the skillet with the chicken. Stir-fry for an additional 3-4 minutes until the vegetables are tender but still crisp.
  • Add the drained rice noodles and peanut sauce to the skillet. Toss everything together until the noodles are well coated in the sauce and heated through, about 2-3 minutes.
  • Remove from heat and stir in green onions and chopped cilantro. Toss lightly to combine.
  • Portion the Thai Peanut Chicken Noodles into bowls and garnish with crushed peanuts and lime wedges on the side for extra flavor.

Notes

For extra flavor, serve with lime wedges and crushed peanuts.
Keyword chicken, noodles, peanut sauce, Thai cuisine