It is 6pm on a busy Tuesday. You are tired. Dinner needs to happen fast. These Thai Chicken Peanut Noodles are the perfect solution for your hungry family.
This recipe delivers a creamy, savory meal in just 30 minutes. You get tender chicken and golden noodles in every bite. It is a fresh, homemade alternative to takeout that everyone will love.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy weeknights. It uses simple pantry staples like peanut butter and honey. You can skip the expensive delivery fees tonight. Your kids will love the creamy peanut sauce and mild flavors.
It is also a great way to get protein into your day. The chicken stays juicy while the sauce adds a rich depth. This meal feels like a warm hug in a bowl after a long day. You can easily adjust the spice to suit your family’s taste.
Simple Method
Making this dish is very straightforward and stress-free. You simply boil the noodles and whisk the sauce together. Sautéing the chicken takes only a few minutes until it is golden. Even if you are a beginner, you can master this recipe on your first try.
Ingredients You’ll Need
Most of these items are likely already in your kitchen cabinets.
- 8 oz dried wide rice noodles
- 1 lb boneless skinless chicken breast, thinly sliced
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon sriracha or red chili flakes
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1/4 cup warm water
- 1 tablespoon vegetable oil
- 1/2 cup scallions, sliced
- 1/4 cup roasted peanuts, crushed
- 1/4 cup fresh cilantro, chopped
Step-by-Step
- Prepare rice noodles by soaking in hot water or boiling according to package instructions until al dente, then drain and set aside.
- In a medium mixing bowl, whisk together peanut butter, soy sauce, honey, lime juice, sriracha, minced ginger, and garlic.
- Whisk warm water into the peanut mixture one tablespoon at a time until a smooth, pourable consistency is achieved.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.
- Reduce heat to low and pour the peanut sauce over the cooked chicken, stirring to incorporate.
- Add the cooked noodles to the skillet and toss thoroughly with tongs until evenly coated in the sauce.
- Garnish with sliced scallions, crushed peanuts, and fresh cilantro immediately before serving.
Best Ways to Enjoy It
Serve these noodles warm in large, shallow bowls. Add an extra squeeze of fresh lime for a bright finish. You can pair this with a crisp cucumber salad. It also goes great with steamed broccoli or snap peas. Gather your family around the table and enjoy the cozy vibes.
Storage & Reheating
Leftovers store beautifully in the fridge for up to three days. The noodles will soak up the sauce as they sit. When reheating, add a tiny splash of water or broth. This helps the sauce become creamy and smooth again. Reheat gently in a skillet or the microwave for a quick lunch.
Recipe Tips
- Don’t skip the fresh lime juice for the best flavor.
- Avoid overcooking the rice noodles so they stay firm.
- Use natural creamy peanut butter for a smoother sauce.
- Thin the sauce with more water if it seems too thick.
- Add extra sriracha if you prefer a spicy kick.
- For a busy weeknight shortcut, use pre-minced garlic and ginger.
- Toast the peanuts lightly for an extra crunch.
Easy Flavor Ideas
- Swap chicken for shrimp or tofu for a different protein.
- Use maple syrup instead of honey for a vegan-friendly option.
- Add shredded carrots for extra color and crunch.
- Try crunchy peanut butter if you love more texture.
Common Questions
Can I use regular spaghetti noodles?
Yes, you can use thin spaghetti or linguine. Just cook them according to the box instructions. The texture will be slightly different but still delicious.
Is this dish too spicy for kids?
The recipe is very mild as written. You can leave out the sriracha entirely for picky eaters. Add red pepper flakes at the table for adults.
Can I make the sauce ahead of time?
Absolutely, you can whisk the sauce a day early. Store it in a jar in the fridge. This makes your weeknight cooking even faster.
I hope these Thai Chicken Peanut Noodles bring a little joy to your busy week. They are so simple and satisfying to make for the people you love. Give them a try tonight!
— Lidia
Thai Chicken Peanut Noodles
Ingredients
- 8 oz dried wide rice noodles
- 1 lb boneless skinless chicken breast, thinly sliced
- 1/2 cup creamy peanut butter
- 1/4 cup low -sodium soy sauce
- 1 tablespoon hone y
- 1 tablespoon fresh lime juice
- 1 teaspoon sriracha or red chili flakes
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic , minced
- 1/4 cup warm water
- 1 tablespoon vegetable oil
- 1/2 cup scallions , sliced
- 1/4 cup roasted peanuts, crushed
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare rice noodles by soaking in hot water or boiling according to package instructions until al dente, then drain and set aside.
- In a medium mixing bowl, whisk together peanut butter, soy sauce, honey, lime juice, sriracha, minced ginger, and garlic.
- Whisk warm water into the peanut mixture one tablespoon at a time until a smooth, pourable consistency is achieved.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.
- Reduce heat to low and pour the peanut sauce over the cooked chicken, stirring to incorporate.
- Add the cooked noodles to the skillet and toss thoroughly with tongs until evenly coated in the sauce.
- Garnish with sliced scallions, crushed peanuts, and fresh cilantro immediately before serving.
