Peanut Chicken Noodles

5 from 3 votes

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

Cook Time 30

Total Time 40

Servings servings

Calories 743kcal

Author Mariam Sodawater

Ingredients

300 grams dry spaghetti noodle or rice noodle or any long noodles

For chicken

2 chicken breast cut in small strips (julienned)
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
1 cup chicken broth or use chicken cube mixed with water.
5 tablespoon lemon juice
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

Veggies

1 tablespoon oil cut into matchstick
1 cup carrot
¾ cup bell peppers any color, jullienned
¾ cup green onions sliced
¾ cup cucumber cut into thin sticks
¼ cup cilantro chopped

Garnish

4 tablespoon roasted peanuts chopped
4 lemon wedges to serve

Instructions

Boil noodles 1 minute less than the instructions on the packet. Transfer to the cold water to cool. Drain the water and coat noodles with little oil. Smear all over with your fingers. Set aside.

For Chicken

Put all the ingredients for the chicken in a bowl and mix well. Rest it 15-20 minutes.
Transfer chicken to a pot. Cover and cook for 5-7 minutes on medium heat until tender. Remove the 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 5 minutes on low heat then add the cooked chicken. Mix and set aside. The Peanut chicken sauce will have a flowing consistency. (The sauce thickens 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 add matchstick carrots. Continue to cook for 2 minutes until carrots are soft. Then add the remaining veggies and stir to mix all. Veggies are ready, set aside.

Assemble:

Divide peanut chicken sauce and veggies and noodles into two halves and work in two batches. This will allow enough room in the wok for easy stir-frying on heat.
Just before serving, reheat the chicken-peanut sauce and mix noodles and veggies. Garnish with toasted sesame and crushed peanuts. Serve warm.
Pro Tip: You can stir-fry just half of the veggies and proceed with adding the sauce and noodles right away. Watch video.

Video

Notes

Chicken: I’m using chicken as the protein, fried beef or seafood like shrimp or mushrooms can make a great protein option in this noodle.

Chicken stock: I used chicken bullion and mixed it with little water to make the chicken stock. You can use fresh or store-bought chicken stock as well.

Noodles: 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.

Veggies: You can use other veggies like cabbage, and colored bell pepper. Pre-cut julienned veggies are also a good choice. Stick to about 2-2 ½ cups of total veggies in this recipe

Sauce: The sauce tends to get thick if it sits for a long. So add a few tablespoons of water if needed to thin out the sauce.

Storage: You can make this peanut chicken sauce up to 2 days ahead and store it in the fridge. Add extra water if needed to loosen it when re-using. Store julienned veggies and boiled noodles in an air-tight box.
Before serving, stir-fry veggies first then add sauce and noodles. Stir-fry until everything is heated through and then serve.

Nutrition