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Thai Chicken Peanut Noodles

This Thai Chicken Peanut Noodles recipe delivers a perfect balance of savory, sweet, spicy, and nutty flavors. Marinated chicken, tender-crisp vegetables, and wide rice noodles are tossed in a creamy peanut sauce, creating a satisfying and addictive dish.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz wide rice noodles
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp soy sauce for chicken marinade
  • 1 tbsp cornstarch for chicken marinade
  • 1 tsp sesame oil for chicken marinade
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce for peanut sauce
  • 2 tbsp honey
  • 2 tbsp lime juice
  • 1-2 tbsp chili garlic sauce
  • 2 tbsp sesame oil for peanut sauce
  • 2 tbsp rice vinegar
  • 1/4 cup warm water, or more to thin
  • 1 clove garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1/2 cup green onions, chopped
  • 1/2 cup bean sprouts
  • Chopped peanuts, for garnish
  • Cilantro, for garnish
  • Lime wedges, for garnish

Equipment

  • Large skillet or wok
  • Medium bowl
  • whisk
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • Pot or saucepan for noodles
  • colander

Method
 

  1. Cook the noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
  2. In a bowl, combine the chicken with soy sauce, cornstarch, and sesame oil. Marinate for at least 15 minutes.
  3. In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, chili garlic sauce, sesame oil, rice vinegar, warm water, garlic, and ginger until smooth. Add more water if needed to reach desired consistency. Taste and adjust seasonings as needed.
  4. Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
  5. Add the bell pepper and carrot to the skillet and cook until tender-crisp, about 3-5 minutes.
  6. Add the cooked noodles and chicken back to the skillet with the vegetables. Pour the peanut sauce over the mixture and toss to coat evenly.
  7. Garnish with green onions, chopped peanuts, cilantro, and lime wedges. Serve immediately.

Notes

For a spicier dish, add more chili garlic sauce or a pinch of red pepper flakes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Wide rice noodles work best, but you can substitute with your favorite type of noodle. Adjust the amount of honey and lime juice to suit your taste preferences.