Spicy Thai Peanut Chicken Noodles

These Spicy Thai Peanut chicken noodles will definitely hit your palate with exciting flavor combos. It has a sour and spicy taste with a subtle peanut flavor that is not over-powering. It also has a sweet and salty combo. So are you ready to tantalize your taste buds?

Ok, this is not the authentic Spicy Thai peanut noodle which is heavy and dense. This recipe is on the lighter side with veggies and chicken. This recipe is inspired by skinnytaste but I changed a few things to suit my taste buds.

What is peanut sauce made of?

Peanut sauce is basically made with peanut butter, soy sauce, vinegar, ginger, garlic, hot sauce, and sugar. From the list of ingredients, it is apparent that peanut sauce has sweet-sour, spicy and salty; all flavors. Yum!

What noodles can be used in Thai Peanut noodles?

For Thai peanut noodles, you can use any long noodles like rice noodles, spaghetti, egg noodles, fettuccine, or soba (Japanese noodles). All work well, even ramen without the flavor pack can be used.

Tips to make Spicy Thai Peanut Noodles with Chicken

• Keep the peanut sauce thin as noodles will absorb the sauce and make it dense. A thin sauce keeps the dish juicy. Mix the peanut chicken sauce with noodles just before serving for best taste. The sauce tends to get thick if it sits for long. So add a few tablespoons of water if needed to thin out the sauce.
• For keeping noodles separate and in good shape, always boil noodles 1 minute less than time described on the packet. Then immerse noodles in icy cold water. Drain the water and coat noodles with a very thin layer of oil. Few drops of oil will do the trick.
• Peanut noodles originally are made with just peanut sauce tossed over freshly boiled noodles and trust it taste yum. This can make a quick lunch or snack.
• I’m using chicken as the protein, fried beef can make a great protein option in this noodle.
• You can any herb and veggies of your choice like zucchini, red and yellow bell peppers, bean sprouts, or baby corns.
• Find my homemade peanut butter recipe here.

How to make Spicy Thai Peanut Chicken Noodles

These noodles turn out really yum and are a good contrast to regular Chowmein. I’m very happy about this recipe as it is easy and delicious.

Just put all the ingredients ‘for chicken’ in a bowl and give it a good mix. Then rest chicken for 20 minutes on the counter or overnight in the fridge. This helps chicken get all the flavors and soft and juicy. After marination, cook chicken on medium heat in a covered pan until it is tender. Then remove the lid and dry put most of the water on high heat. The chicken is ready, set aside.

In the same pan, heat the oil and sizzle ginger and garlic for a minute. Then add chicken stock, peanut butter, soy sauce, sugar, lemon juice, sriracha sauce, salt, and red chili flakes (if using). Let the sauce simmer for 5 minutes on low heat, then add the chicken to make a thin sauce. Add 2-4 tablespoon extra water if the sauce is thick. Chicken Peanut sauce is ready.

Heat oil in a wok or large pot and sizzle garlic, pepper, and salt for few seconds. Then add the matchstick carrots. Let the carrot cook for 3 minutes until slightly soft then add the remaining veggies that bell peppers, cucumbers, and green onions. Give it all a stir. The veggies are also ready.

Boil noodles as per instructions on the packet. Just before serving heat the spicy peanut chicken sauce, (add few tablespoons of water if the sauce is too thick). Add boiled noodles, sauteed veggies, and cilantro. Mix well and serve. Garnish with roasted sesame seeds and crushed peanut. Serve with a lemon wedge.

Hungry for more similar recipes? Check these.

• Chicken Alfredo pasta
• Dabba Chicken Pie (pasta)
• Singaporean Rice
• Savory Chicken crepes
• Chicken bread pie (savory chicken, veggie and bread pie)
• Corn pasta cucumber salad in French dressing

Spicy Thai Peanut Chicken Noodles

These noodles turn out really yum and are a good contrast to regular noodles. Keep the peanut-chicken sauce thin and flowy for best taste.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings : 4 servings

Calories: 520kcal

Author: Mariam Sodawater

Ingredients

1x2x3x

• 345 grams dry spaghetti noodle , or rice noodle or any long noodles (12 oz)345 grams dry spaghetti noodle , or rice noodle or any long noodles (12 oz)

For chicken

• 2 chicken breast, cut in cubes2 chicken breast, cut in cubes
• 2 tablespoon lemon juice2 tablespoon lemon juice
• 1-2 tablespoon sriracha sauce, or any hot sauce. (I used 2 tbsp)1-2 tablespoon sriracha sauce, or any hot sauce. (I used 2 tbsp)
• 1 tablespoon minced ginger1 tablespoon minced ginger
• ½ tablespoon minced garlic½ tablespoon minced garlic
• 1 tablespoon soy sauce1 tablespoon soy sauce
• ½ teaspoon pepper½ teaspoon pepper
• 1 tablespoon oil, preferably sesame oil1 tablespoon oil, preferably sesame oil

For peanut sauce

• 6 tablespoon peanut butter, I used homemade6 tablespoon peanut butter, I used homemade
• 1 chicken cube/bullion and 1 cup water or 1 cup chicken broth1 chicken cube/bullion and 1 cup water or 1 cup chicken broth
• 5 tablespoon lemon juice or vinegar5 tablespoon lemon juice or vinegar
• 3 tablespoons sugar3 tablespoons sugar
• 2 tablespoons soy sauce2 tablespoons soy sauce
• 1-2 tablespoon sriracha sauce or any hot sauce, I used 2 tbsp1-2 tablespoon sriracha sauce or any hot sauce, I used 2 tbsp
• ½ tablespoon red chili flakes, optional for extra spicy noodles½ tablespoon red chili flakes, optional for extra spicy noodles
• 1 tablespoon minced ginger1 tablespoon minced ginger
• ½ tablespoon minced garlic½ tablespoon minced garlic
• ½ teaspoon salt½ teaspoon salt

Veggies

• 1 tablespoon oil1 tablespoon oil
• ½ tablespoon minced garlic½ tablespoon minced garlic
• ¼ teaspoon salt¼ teaspoon salt
• ¼ teaspoon pepper¼ teaspoon pepper
• 1 cup matchstick carrot1 cup matchstick carrot
• ¾ cup bell peppers, any color¾ cup bell peppers, any color
• ¾ cup sliced green onions¾ cup sliced green onions
• ¾ cup cucumber, cut into thin sticks¾ cup cucumber, cut into thin sticks
• ¼ cup chopped fresh coriander/cilantro¼ cup chopped fresh coriander/cilantro
• 4 tablespoon roasted peanuts, chopped4 tablespoon roasted peanuts, chopped

Garnish

• 1 tablespoon sesame seeds, toasted, to garnish1 tablespoon sesame seeds, toasted, to garnish
• 4 lemon wedges, to serve4 lemon wedges, to serve

Instructions

For Chicken

• Put all the ingredients for the chicken in a bowl and mix well. Rest it 20 minutes.
  Put all the ingredients for the chicken in a bowl and mix well. Rest it 20 minutes.
• Transfer chicken to a pot. Cover and cook for 10 minutes on medium heat until tender. Remove lid and dry out excess water on high heat. Remove chicken to a plate and set aside.
  Transfer chicken to a pot. Cover and cook for 10 minutes on medium heat until tender. Remove lid and dry out excess water on high heat. Remove chicken to a plate and set aside.

For Peanut Sauce

• In the same pan, heat oil and add ginger and garlic. Cook garlic for a minute until it sizzles then add all the remaining ingredients of peanut sauce. Mix well.
  In the same pan, heat oil and add ginger and garlic. Cook garlic for a minute until it sizzles then add all the remaining ingredients of peanut sauce. Mix well.
• Let the sauce simmer for 10 minutes on low heat then add the cooked chicken. Mix and set aside. The Peanut chicken sauce will have a flowing consistency. (The sauce thicken as it sits for some time. Add a few more tablespoons of water if needed to make it thin).
  Let the sauce simmer for 10 minutes on low heat then add the cooked chicken. Mix and set aside. The Peanut chicken sauce will have a flowing consistency. (The sauce thicken as it sits for some time. Add a few more tablespoons of water if needed to make it thin).

Stir Fry Veggies

• Heat oil in a pan and fry garlic for few seconds. Add salt, pepper, and matchstick carrots. Continue to cook for 2-3 minutes until carrots are soft. Then add the remaining veggies and stir to mix all. Veggies are ready, set aside.
  Heat oil in a pan and fry garlic for few seconds. Add salt, pepper, and matchstick carrots. Continue to cook for 2-3 minutes until carrots are soft. Then add the remaining veggies and stir to mix all. Veggies are ready, set aside.

Assemble:

• Cook the noodles, 1 minute less than mentioned on the pack, drain hot water and transfer noodles to chilled cold water. Drain the water again and coat noodles with 1 teaspoon oil. Just before serving, reheat the chicken-peanut sauce and mix noodles and veggies. Garnish with toasted sesame and crushed peanuts. Serve warm.
  Cook the noodles, 1 minute less than mentioned on the pack, drain hot water and transfer noodles to chilled cold water. Drain the water again and coat noodles with 1 teaspoon oil. Just before serving, reheat the chicken-peanut sauce and mix noodles and veggies. Garnish with toasted sesame and crushed peanuts. Serve warm.

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Thai Peanut noodles

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