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A close up shot of Thai Peanut chicken noodle served in a bowl.
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5 from 2 votes

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.
Course Dinner Recipes
Cuisine Thai
Keyword Thai Peanut noodles
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 520kcal


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

For chicken

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

For peanut sauce

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


  • 1 tablespoon oil
  • ½ tablespoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup matchstick carrot
  • ¾ cup bell peppers any color
  • ¾ cup sliced green onions
  • ¾ cup cucumber cut into thin sticks
  • ¼ cup chopped fresh coriander/cilantro
  • 4 tablespoon roasted peanuts chopped


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


For Chicken

  • 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.

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.
  • 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.


  • 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.


Calories: 520kcal