This post may contain affiliate links. Please read our disclosure policy.
These chili oil noodles are creamy, spicy, and packed with bold flavor from peanut butter, gochujang, garlic, and coconut milk. The sauce clings to every strand of pasta for a rich, savory bowl that comes together quickly but tastes deeply layered.
Behind This Chili Oil Noodles Recipe
If you’re someone who always gravitates toward peanut sauces when ordering Thai food, you’re going to understand this recipe immediately. There’s just something about that creamy, savory, slightly spicy combination that hits every craving at once.
Peanut butter makes an incredible base for a savory noodle sauce because it melts down into something salty, silky, and rich. But when it melts together with chili oil, gochujang, and coconut milk, it becomes a creamy, flavor-packed sauce that coats every noodle. If you love peanut sauces as much as I do, this one is seriously hard to stop eating.
Tips From My Kitchen
- Brown the chicken well. Color equals flavor, and those browned bits help build the sauce. Be sure to only flip once, no matter how tempting it is.
- Stir the peanut butter constantly. It melts quickly and blends smoothly when stirred right away. You want to be careful to cook it briefly as the peanut oil can separate.
- Use full-fat coconut milk. It creates the creamiest, most stable sauce. Heavy cream or half and half can be substituted.
- Adjust the heat. Chili oil and gochujang can be dialed up or down depending on your preference.
- Reserve pasta water. A splash helps loosen the sauce if it thickens too much.
Ingredients You’ll Need & Why
Each of these ingredients helps build the bold flavor profile of these chili oil noodles. Be sure to review the recipe card at the bottom of the page for detailed measurements.
- Peanut butter – Creates the creamy, nutty base of the sauce.
- Gochujang – Adds deep chili heat and fermented umami.
- Chili oil or chili crisp – Brings warmth, texture, and aromatic spice.
- Garlic & shallots – Build savory depth and fragrance.
- Soy sauce – Adds salty balance and umami.
- Coconut milk – Smooths out the heat while creating a silky sauce.
- Lime juice – Brightens the richness and balances the flavors.
- Sesame seeds – Add subtle nuttiness and texture.
- Linguine or rice noodles – Hold the sauce beautifully and twirl easily.
- Green onions & cilantro – Fresh garnishes that lighten the dish.
How to Make Chili Oil Noodles
Start by bringing a large pot of salted water to a boil. Have this going simultaenoulsy to the chicken cooking so the noodles will be ready when the sauce is ready. Cook the noodles according to package instructions until al dente. Reserve about ½ cup of pasta water before draining.
Cook the Chicken
Heat a large skillet over medium heat with a drizzle of sesame oil.
Add the marinated chicken pieces to the pan, discarding the marinade. Cook for about 4 minutes, stirring occasionally, until the chicken is browned and cooked through.
Transfer the chicken to a bowl and set aside.
Build the Sauce Base
In the same skillet over medium-low heat, add a small drizzle more of oil if needed. Add the diced shallots and cook over medium heat for 3–4 minutes, stirring occasionally, until softened and slightly translucent.
Add the minced garlic and sauté for about 30 seconds, just until fragrant.
Add in the peanut butter, gochujang, chili oil, sesame seeds, soy sauce, and lime juice. Stir constantly for 1–2 minutes until the peanut butter melts and everything forms a thick, fragrant paste.
Add the Coconut Milk & Toss Noodles
Pour in the coconut milk and whisk until smooth. The sauce should turn creamy and lightly orange in color.
Bring it to a gentle simmer and cook for about 2–3 minutes to allow the flavors to combine.
Add the strained cooked noodles directly into the sauce.
Use tongs to toss until every strand is coated in the creamy chili oil sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
Assemble
Top the noodles with the cooked chicken. Finish with fresh cilantro, extra green onions, and a drizzle of chili oil if desired. Serve immediately while warm.
How to Serve and Store Leftovers
Serve these chili oil noodles hot, topped with the sliced chicken, fresh cilantro, extra green onions, and a final drizzle of chili oil if you like a little extra heat. They’re rich and flavorful on their own, but also pair well with a crisp cucumber salad or simple steamed vegetables to balance the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits, so when reheating, add a splash of water, coconut milk, or broth to loosen it back up. Warm gently on the stovetop or in the microwave, stirring well before serving.
Looking for More Pasta Recipes?
Caramelized Onion Pasta with Chili Oil
Creamy Italian Sausage Pasta
Easy Chicken Pesto Pasta
One-Pan Sun-Dried Tomato Pasta
Sausage Alfredo Ravioli Lasagna
If you make these chili oil noodles, be sure to leave a comment or rating below and tag me on social @badbatchbaking. I love to see your cooking accomplishments!
Peanut Chili Oil Noodles Recipe
Ingredients
- 10 oz linguine or flat rice noodles
- 1 lb chicken breast or tenderloins diced
- ⅓ cup soy sauce
- 2 tbsp olive oil
- 1 tbsp honey
- 2 tbsp sesame oil
Sauce Base
- 5 tbsp peanut butter
- 2 tbsp gochujang
- 2 tbsp minced garlic
- 2 shallots diced
- 1-2 tbsp chili crisp oil
- 1½ tbsp sesame seeds
- 2 tbsp soy sauce
- juice of 1 lime
- 3 green onions sliced
- 1 13.5 oz can full-fat coconut milk
Garnish
- fresh cilantro
- extra green onions
- extra chili oil optional
Instructions
- Marinate diced chicken with soy sauce, olive oil, and honey for at least 15 minutes.
- Bring a large pot of salted water to a boil and cook noodles until al dente according to package instructions. Reserve ½ cup pasta water and drain.
- Heat a large skillet over medium heat with a drizzle of sesame oil. Add the chicken, discarding the marinade, and cook 4 minutes per side until browned and cooked through. Transfer to a bowl tented with foil.
- In the same skillet, add another drizzle of sesame oil and cook diced shallots for 3–4 minutes until softened.
- Add minced garlic and cook 30 seconds, stirring constantly until fragrant.
- Reduce heat to medium-low. Add in peanut butter, gochujang, chili oil, sesame seeds, soy sauce, and lime juice. Cook for 1–2 minutes until the peanut butter melts and forms a thick paste.
- Pour in the coconut milk and whisk until smooth. Bring to a gentle simmer and cook for 2–3 minutes.
- Add cooked noodles and toss until evenly coated in the sauce. Add reserved pasta water if needed to loosen the sauce.
- Top with cooked chicken and garnish with cilantro, green onions, and extra chili oil.
Notes
- Stir the peanut butter mixture continuously and don’t let it cook too long before adding the coconut milk, which helps keep the sauce smooth and prevents the oils from separating.
- If the sauce becomes too thick, add pasta water or extra lime juice.
- If the dish is too spicy, add a teaspoon of honey or brown sugar to balance the heat.
If you adore Thai flavors, this pasta dish will become your new fave easy dinner.