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We’re making Thai Peanut Chicken Noodles in just 30 minutes with this wholesome recipe. This combines a creamy coconut milk peanut butter sauce that’s full of fresh garlic, ginger and lime juice. The result is a warm noodle dish with flavors reminiscent of pad Thai and chicken satay.
Why You’ll Love Peanut Chicken Noodles
Ok, this is one of those meals that’s so unbelievably good, you’ll wonder where this has been all your life. It doesn’t hurt that the prepping required is minimal. You’ll whip up an easy sauce with simple ingredients, cook up some diced chicken while the noodles boil.
The best part about these peanut chicken noodles is that you probably have a lot of these ingredients already in your pantry. It’s a great recipe to use for meal prepping and reheats wonderfully (with the help of splashing a little liquid onto the noodles before reheating it).
Key Ingredients
Wholesome ingredients that are so tasty and if you cook often, hopefully most of these are already in your fridge or pantry. Be sure to review the recipe card below for measurements.
Chicken – I am using tenderloins in this recipe but you can also use breasts or thighs
Noodles – Momofuku noodles are my favorite to use but any rice noodles will do. You can also use regular fettucini noodles instead of rice noodles.
Peanuts – chopped nuts for topping
Cilantro – fresh cilantro is chopped and adds so much fresh herbiness.
Coconut milk – a can of unsweetened coconut milk
Peanut butter – ideally chunky natural peanut butter or whatever you have on hand.
Lime – fresh limes add so much flavor to these peanut chicken noodles. Grab an extra lime to add wedges for serving.
Sriracha – use this spicy condiment for a little kick of heat to round out the sweet and savory elements. You can also sub for sambal olek.
Ginger & Garlic – this duo are the key aromatics of this dish. It’s best to always use fresh ginger and garlic and avoid the tubes or jars.
Brown Sugar – just a little brown sugar will provide a touch of sweetness.
Soy sauce – to add a little saltiness, we are using soy sauce.
Sesame Oil – this adds a warm nuttiness.
Butter & Olive Oil – just enough for sautéing ingredients in the pan.
How to Make Peanut Chicken Noodles
This 30 minute recipe is full of so much flavor you’ll wonder how you’ve lived without it. You’ll adore how easy this recipe is to make.
Make the Sauce
Combine all the sauce ingredients into a bowl. Whisk until smooth and set aside.
Saute Chicken & Boil Noodles
Bring a pot of salted water to a boil as you cook the chicken, cook the noodles to al dente and strain. In a large skillet, add a few tablespoons of olive oil over medium heat. Add in the diced chicken and cook about 3 minutes per side, flipping just once.
Once it’s cooked through, turn heat to low and scoot chicken to one side of the pan. Melt in 1 tablespoon of butter and add 1 spoonful each; minced garlic and ginger. Toss the chicken pieces in the herbs. Set aside chicken in a bowl tented with foil.
Toss Everything Together
Into the same skillet, pour in the sauce and bring to a low boil to warm through and slightly thicken. Add in the noodles and toss until they are evenly combined. Toss the chicken on top. Sprinkle on the fresh cilantro and peanuts then squeeze lime over the top. Serve with lime wedges.
Which Noodles Should I Use?
In this peanut chicken noodle recipe I recommend flat rice noodles, like Momofuku Noodles. This will be more akin to Pad Thai. You can use any rice noodles you prefer. If you don’t have access to rice noodles or don’t want to use what you have on hand, feel free to use regular fettuccini pasta.
Check out this similar version using spiraled sweet potatoes instead of noodles – Peanut Chicken Glow Bowl.
Can I Make This with Rice Instead?
Absolutely. In fact, these peanut chicken noodles were inspired by my moms for creamy peanut chicken over white rice. The sauce acts like a gravy that you pour over your rice and chicken.
To make this dish with rice instead, follow the recipe instructions for the chicken. Once your chicken is finished cooking, pour the sauce over your chicken in the skillet and simmer about 5 -10 minutes. Then scoop the chicken and sauce and pour it over the warm rice. Top with crushed peanuts, cilantro and serve with lime wedges.
How to Reheat Peanut Chicken Noodles?
As with most noodles and pasta recipes, once they set or are refrigerated, noodles absorb the liquid and can have a drier texture once reheated. To bring them back to life you have a few options:
- Add a few splashes of liquid to the cold noodles, then reheat in the microwave. I like chicken broth or lime juice. You can also use water.
- If you want your noodles super saucy for leftovers, I recommend making 1.5x the sauce recipe. Then just reserve about 1/2 cup of sauce for pouring over leftovers before reheating them.
Looking for More Easy Recipes
Jalapeno Chicken
One-Pan Orzo Tuscan Chicken Bake
Street Corn Chicken Salad
I hope you enjoyed this recipe for this Thai Peanut Chicken Noodles recipe. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Thai Peanut Chicken Noodles
Ingredients
- 1.5 lbs chicken diced
- 12 oz dry rice noodles optionally – 4 packs of Momofuku Tingly Chili Noodles**
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1/3 cup cilantro leaves chopped for topping
- 1/3 cup peanuts minced for topping
- lime wedges for serving
Peanut Sauce
- 1-13.66 oz can unsweetened coconut milk
- 1/2 cup natural peanut butter chunky
- 1 lime juice of
- 2-3 tablespoons sriracha or sambal olek adjust to your desired spice level
- 4 garlic cloves minced
- 1 tablespoon ginger grated
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
Instructions
- If using Momofuku noodles, use the packet of sauce to quickly marinade the diced chicken in a ziptop bag for 5 minutes. Skip this step if not using.
- In a large skillet over medium heat, drizzle in olive oil. Add in the diced chicken and cook about 3 minutes per side, flipping just once.
- Bring a pot of salted water to a boil as you cook the chicken.
- Once chicken is cooked through, turn heat to low and scoot chicken to one side of the pan. Melt in 1 tablespoon of butter and add 1 tablespoon each; minced garlic and ginger. Toss the chicken pieces in the herbs. Set aside chicken in a bowl tented with foil.
- Cook the noodles to al dente according to package instructions and strain.
- Into the same large skillet, pour in the sauce and bring to a low boil to warm through and slightly thicken, scraping the brown bits from the pan.
- Add in the noodles and toss until they are evenly combined. Toss the chicken on top. Sprinkle on the fresh cilantro and peanuts then squeeze lime over the top. Serve with lime wedges.
Peanuty perfection! This recipe was exactly what I was hoping it’d be. Simple enough to make, and delicious and balanced flavour.
Literally incredible
Soooo good! Yummy comfort food.
YUM! I followed the recipe & this is absolutely delightful! Even my 3 year old is munching away at this meal.