Thai Peanut Chicken Noodles
This Thai Peanut Chicken Noodles recipe is quick, flavorful, and perfect for busy nights! Tender chicken, crisp veggies, and a creamy peanut sauce come together in under 30 minutes.
Servings: 4 servings
Ingredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs sliced
- 1 bell pepper sliced (red or yellow work beautifully)
- 1 cup snap peas trimmed
- 3 green onions chopped
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce use low sodium for a milder saltiness
- 2 tablespoons honey
- 1 tablespoon lime juice freshly squeezed is best
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- Salt and pepper to taste
- Chopped peanuts for garnish
- Fresh cilantro for garnish
Instructions
Step 1: Prepare the Rice Noodles
- Bring a large pot of water to a boil. Add the 8 oz of rice noodles and cook according to the package instructions, usually around 4-6 minutes until tender but still slightly firm. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
Step 2: Make the Peanut Sauce
- In a mixing bowl, combine 1/4 cup creamy peanut butter, 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon lime juice, 1 teaspoon minced garlic, and 1 teaspoon minced ginger. Whisk everything together until smooth and well blended. If the sauce feels too thick, add a splash of warm water to loosen it up. Set aside.
Step 3: Cook the Chicken
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Season the sliced chicken thighs with salt and pepper. Add the chicken to the skillet in a single layer and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 4: Sauté the Vegetables
- In the same skillet, add the sliced bell pepper and snap peas. Stir-fry the vegetables for 3-4 minutes until they are crisp-tender but still vibrant. Add the chopped green onions during the last minute of cooking for a mild onion flavor.
Step 5: Combine Everything
- Return the cooked chicken to the skillet with the vegetables. Add the drained rice noodles and pour the peanut sauce over everything. Toss gently but thoroughly to coat the noodles, chicken, and veggies evenly with the sauce. Cook for an additional 2 minutes to warm everything through and allow the flavors to meld.
Step 6: Garnish and Serve
- Transfer the Thai Peanut Chicken Noodles to serving plates or a large bowl. Sprinkle generously with chopped peanuts and fresh cilantro for garnish. Serve immediately with extra lime wedges on the side if desired.
Equipment
- Large Pot
- Large Skillet or Wok
- Mixing Bowl
- Knife and cutting board
- Measuring Spoons and Cups
- Tongs or chopsticks
Notes
- Use low sodium soy sauce to control saltiness in the peanut sauce.
- Substitute chicken breasts or tofu for different protein options.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to avoid mushy noodles.
- Customize veggies based on season or preference, like broccoli or shredded carrots.
- Add chili or Sriracha for a spicy kick if desired.