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Thai Peanut Sauce Noodles with Chicken

Thai Peanut Sauce Noodles with Chicken for a Cozy Dinner

Thai Peanut Sauce Noodles with Chicken is a quick and satisfying dish, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, Skinless Chicken Breasts Feel free to swap with shrimp or tofu.
  • 1 tbsp Cornstarch Creates a light coating on the chicken.
  • 3 tbsp Soy Sauce Opt for low sodium if desired.
  • 1 tsp Sesame Oil Enhances aroma and richness.
  • ¼ tsp Black Pepper Adjust based on personal taste.
For the Peanut Sauce
  • ½ cup Creamy Unsweetened Peanut Butter Delivers creaminess and flavor.
  • ¼ cup Warm Water Thins the peanut butter to sauce consistency.
  • 2 tbsp Rice Vinegar Can be replaced with white vinegar.
  • 2 tbsp Honey or Maple Syrup Use maple syrup for a vegan option.
  • 1 tbsp Fresh Lime Juice Balances the richness of the sauce.
  • 1 tbsp Fresh Ginger Grated finely for smooth flavor infusion.
  • 1 clove Garlic Minced; garlic powder can be used.
  • 1 tsp Sriracha Adjust based on heat preference.
For the Noodles and Vegetables
  • 8 oz Linguine or Spaghetti Noodles Udon or rice noodles can also be used.
  • 1 tbsp Vegetable Oil Can substitute with olive oil.
  • 1 cup Red Bell Pepper Adds sweetness and color.
  • 1 cup Broccoli Florets Can substitute with snap peas or bok choy.
  • ½ cup Shredded Carrots Optional for extra sweetness.
For Garnishing
  • ¼ cup Chopped Peanuts Optional; omit for a nut-free version.
  • 2 tbsp Fresh Cilantro Optional; skip for allergies.
  • Lime Wedges For serving.

Equipment

  • large pot
  • Skillet
  • Whisk
  • Bowl

Method
 

Step-by-Step Instructions
  1. Cut the chicken breasts into bite-sized pieces. Toss chicken with cornstarch, 1 tbsp soy sauce, 1 tsp sesame oil, and black pepper. Marinate for about 10 minutes.
  2. Whisk together peanut butter and warm water until smooth. Mix in remaining soy sauce, rice vinegar, honey or maple syrup, lime juice, ginger, garlic, and Sriracha.
  3. Bring salted water to a boil, add noodles, and cook according to package instructions until al dente. Drain and set aside.
  4. Heat vegetable oil in a skillet over medium-high heat. Cook marinated chicken for 5-7 minutes until browned. Set aside. Stir-fry bell pepper and broccoli for 3-5 minutes.
  5. Return chicken to skillet, add noodles and peanut sauce, and toss everything for 1-2 minutes over medium heat. Serve hot, garnished with peanuts, cilantro, and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 120IUVitamin C: 60mgCalcium: 40mgIron: 3mg

Notes

Marinate chicken for tender pieces that absorb sauce. Adjust peanut sauce consistency with warm water. Save some pasta water to loosen sauce if needed.

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