Thai Peanut Chicken Noodles in 30 Minutes
A flavorful Thai-inspired dish featuring tender chicken, vegetables, and noodles tossed in a creamy peanut sauce.
Ingredients
- 500 g 1 lb boneless, skinless chicken breast, thinly sliced
- 250 g 9 oz rice noodles or spaghetti
- 2 tablespoon vegetable oil
- 1 red bell pepper thinly sliced
- 2 carrots julienned
- 2 cups broccoli florets
- 3 cloves garlic minced
- 1 small thumb-sized ginger grated
- ⅓ cup creamy peanut butter
- 3 tablespoon soy sauce
- 2 tablespoon lime juice
- 2 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 –2 teaspoon sriracha or chili garlic sauce adjust for spice
- ¼ cup warm water to thin sauce
- Chopped peanuts
- Fresh cilantro or Thai basil
- Lime wedges
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- Heat oil in a pan over medium heat. Add chicken and cook until browned and cooked through. Remove and set aside.
- In the same pan, sauté garlic and ginger for 30 seconds. Add bell pepper, carrots, and broccoli. Cook until tender-crisp.
- Whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, sriracha, and warm water to make the sauce.
- Return chicken to the pan. Add cooked noodles and pour the sauce over. Toss to coat evenly.
- Garnish with chopped peanuts, cilantro or Thai basil, and lime wedges. Serve immediately.
Notes
- Adjust sriracha for desired spice level.
- Substitute chicken with tofu for a vegetarian option.
- Use any noodles of your choice.