Go Back
To make Thai Peanut Chicken Noodles, you will need: - 200g rice noodles - 300g boneless chicken breast, sliced into thin strips - 1 tablespoon vegetable oil - 1 red bell pepper, cut into julienne strips - 1 cup broccoli florets (fresh or frozen) - 3 green onions, chopped (divided) - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce - 1 tablespoon freshly squeezed lime juice - 1 tablespoon honey - 1 teaspoon sriracha (optional) - Chopped peanuts (for garnish) - Fresh cilantro leaves (for garnish) You can add some fun garnishes to make this dish shine. Consider using: - Extra chopped peanuts for crunch - Fresh cilantro leaves for a burst of flavor - Lime wedges for a zesty touch If you need to swap some items, here are good options: - Use whole wheat noodles instead of rice noodles for more fiber. - Swap chicken with tofu for a plant-based version. - Try cashew butter if you prefer a different nut flavor. - Use tamari instead of soy sauce for a gluten-free option. - Replace broccoli with snap peas or carrots for a different crunch. These ingredients and options make the dish both tasty and versatile. Enjoy putting your personal spin on it! {{ingredient_image_2}} Start by boiling water in a large pot. Once it boils, add 200g of rice noodles. Cook them according to the package instructions. This usually takes about 4-6 minutes. Stir the noodles occasionally to prevent sticking. When they are soft, drain them in a colander. Rinse them with cold water to stop the cooking process. Set them aside to cool. Grab a large skillet or wok and heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add 300g of sliced boneless chicken breast. Cook the chicken for about 5-7 minutes. You want it to be golden brown and fully cooked. Once done, remove the chicken from the skillet and place it on a plate. In the same skillet, add 2 cloves of minced garlic and 1 tablespoon of minced fresh ginger. Sauté these for about 30 seconds. You will smell a lovely aroma. Next, add 1 red bell pepper, cut into julienne strips, and 1 cup of broccoli florets. Stir-fry these vegetables for 3-4 minutes. You want them tender but still crisp. In a small mixing bowl, combine 1/4 cup of creamy peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of freshly squeezed lime juice, and 1 tablespoon of honey. If you like some heat, add 1 teaspoon of sriracha. Whisk these ingredients together until smooth. If the sauce is too thick, add a splash of warm water to thin it. Return the cooked chicken to the skillet with the sautéed vegetables. Add the drained rice noodles and pour the peanut sauce over everything. Toss all the ingredients together to coat them well. Heat for an additional 2-3 minutes until everything is warmed through. Once done, remove the skillet from heat. Gently mix in 3 chopped green onions, saving a few for garnish. Divide the Thai peanut chicken noodles into serving bowls. Top each bowl with chopped peanuts and fresh cilantro leaves. For a fresh touch, serve with a lime wedge on the side. To cook rice noodles just right, follow these steps: - Soak the noodles: Start by soaking the noodles in hot water for 5-10 minutes. - Check for doneness: They should be soft but still firm to bite. - Rinse with cold water: After cooking, rinse them quickly under cold water to stop the cooking. This keeps them from sticking together. To make your peanut sauce extra tasty, try these tips: - Add more flavors: Mix in a bit of soy sauce for saltiness and lime juice for zing. - Use fresh ingredients: Fresh ginger and garlic make a big difference. - Adjust thickness: If it's too thick, whisk in warm water a little at a time. Stir-frying is quick, so keep these tips in mind: - Use a hot skillet: Heat your pan before adding oil. This helps cook the chicken evenly. - Don’t overcrowd the pan: Cook in batches if needed. This keeps everything crisp. - Keep stirring: Move the ingredients around often. This ensures even cooking and great flavor. Pro Tips Prep Your Ingredients: Before you start cooking, make sure to chop all your vegetables and slice the chicken. This will make the cooking process smoother and quicker. Use Fresh Ingredients: For the best flavor, opt for fresh vegetables and herbs. Fresh cilantro and lime juice can elevate the dish significantly. Customize the Spice Level: If you enjoy spicy food, feel free to increase the amount of sriracha or add some red pepper flakes to the peanut sauce. Store Leftovers Properly: If you have any leftovers, store them in an airtight container in the fridge. Reheat gently to avoid overcooking the chicken and vegetables. {{image_4}} You can easily make this dish vegetarian or vegan. Instead of chicken, use firm tofu. Cut the tofu into cubes and sauté them until golden. For a vegan sauce, replace honey with maple syrup. This keeps the sweet taste without using animal products. If you want to switch up the protein, consider shrimp or beef. Shrimp cooks fast and adds a nice flavor. For beef, use thin strips of sirloin. Both options work well with the peanut sauce, so don't worry about taste. Boost the nutrition by adding more veggies. Try carrots, snap peas, or baby corn. You can also add mushrooms for extra flavor and texture. Just chop them up and stir-fry with the other vegetables. This way, your dish stays colorful and healthy. To store leftovers, let the Thai peanut chicken noodles cool first. Place them in an airtight container. Make sure to seal it tightly. Store the container in the fridge. Use the leftovers within three days for best taste. When you are ready to eat, take the noodles out of the fridge. You can reheat them in a skillet over medium heat. Add a splash of water or broth to keep them moist. Stir often for even heating, about 5-7 minutes. You can also use the microwave. Heat in short bursts, stirring in between until warm. For meal prep, cook the chicken and veggies ahead of time. Store them separately from the noodles and sauce. This keeps everything fresh and flavorful. You can mix and match portions for quick meals all week. Prepare the peanut sauce in advance and store it in the fridge. It lasts about a week. Yes, you can! While rice noodles work best, you can swap them for other noodles. Try using egg noodles or whole wheat pasta for a different taste and texture. Just cook them according to package instructions. To add more heat, use more sriracha or a pinch of chili flakes. You can also add sliced fresh chili peppers. For a smoky flavor, try adding chili paste or chili oil. This dish can be gluten-free if you choose gluten-free soy sauce. Rice noodles are usually gluten-free, but double-check the label. Make sure all other ingredients, like peanut butter, are gluten-free as well. It takes about 30 minutes from start to finish. This includes 15 minutes of prep time. With a bit of practice, you can make it even faster! Yes, you can. Make the peanut sauce a day ahead. Store it in an airtight container in the fridge. Just give it a good stir before using it, as it may thicken when chilled. You learned the key ingredients and steps for making tasty Thai Peanut Chicken Noodles. I shared tips to cook noodles and enhance flavors. You can create variations based on your diet, too. Remember to store leftovers properly and enjoy them later. With these insights, you can cook this dish with ease. Make it your own, and don’t hesitate to experiment. Cooking should be fun and rewarding! Keep these ideas handy, and happy cooking!

Thai Peanut Chicken Noodles

A delicious and flavorful dish featuring rice noodles, chicken, and a creamy peanut sauce, garnished with fresh vegetables and herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 500 kcal

Ingredients
  

  • 200 g rice noodles
  • 300 g boneless chicken breast, sliced into thin strips
  • 1 tablespoon vegetable oil
  • 1 unit red bell pepper, cut into julienne strips
  • 1 cup broccoli florets (fresh or frozen)
  • 3 unit green onions, chopped (divided)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 0.25 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon honey
  • 1 teaspoon sriracha (optional, for a spicy kick)
  • unit Chopped peanuts (for garnish)
  • unit Fresh cilantro leaves (for garnish)

Instructions
 

  • Cook the rice noodles according to the package instructions. Once cooked, drain them well and set aside to cool, ensuring they do not stick together.
  • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken breast to the pan and sauté for about 5-7 minutes, or until the chicken is golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate.
  • In the same skillet, add the minced garlic and ginger. Sauté for approximately 30 seconds, or until fragrant. Then, introduce the julienned bell pepper and broccoli florets to the skillet. Stir-fry these vegetables for about 3-4 minutes, ensuring they remain tender but still have a nice crisp texture.
  • In a small mixing bowl, combine the creamy peanut butter, soy sauce, lime juice, honey, and sriracha. Whisk these ingredients together until you achieve a smooth consistency. If the sauce seems too thick, add a splash of warm water to thin it out to your desired consistency.
  • Return the cooked chicken to the skillet, along with the drained rice noodles. Pour the prepared peanut sauce over the mixture. Toss everything together thoroughly until all ingredients are well coated and warmed through, about 2-3 minutes.
  • Remove the skillet from heat and gently fold in the chopped green onions, saving a few for garnish if desired.
  • Divide the Thai peanut chicken noodles into serving bowls. Garnish each bowl with a generous sprinkle of chopped peanuts and fresh cilantro leaves for added flavor and color.

Notes

Serve in colorful bowls and add a lime wedge for extra freshness.
Keyword chicken, noodles, peanut sauce, quick meal, Thai