Creamy Thai Peanut Noodles with Chicken is a one-skillet meal that you can easily make in less than 25 minutes!
Tender pieces of chicken breast and noodles are coated in a luxuriously rich peanut butter sauce that is savory, sweet, spicy, and fresh, all at the same time!
This easy to cook Peanut Noodles with Chicken recipe is so packed with flavor, you’ll be amazed at what you’ve created in such a short amount of time!
A rich and creamy sauce featuring garlic, ginger, and peanut butter is irresistibly good, and you can make this simple and exciting meal on the stovetop, quickly, and mostly in just one large skillet.
If you’re looking for more quick and easy weeknight chicken meals with an Asian spin, you should definitely try my Teriyaki Chicken Stir Fry and Instant Pot Chicken Pad Thai too!
Why You’ll Love This Recipe
- It’s Fast and Easy – And this makes peanut noodles with chicken the perfect weeknight meal! Cook diced chicken and create this delectable sauce while your noodles cook on the stove.
- Bold Asian Flavors – The combination of ingredients in this peanut sauce makes it addictingly good! All of the flavor notes are here, including salty, sweet, savory, umami, acid, and nuttiness.
- It Works With Any Kind of Noodles – Flat rice noodles are delicious in this sauce, as are ramen noodles, fettuccini pasta, or any other long noodles that your family loves.
Key Ingredients for Peanut Noodles
Here’s what you need to make this delicious and easy weeknight dinner:
- Chicken: Boneless, skinless chicken breast cut into bite-sized pieces will cook up quickly in a skillet. You can also use boneless chicken thighs if you prefer.
- Noodles: As I mentioned earlier, this recipe works with any kind of noodles! I prefer to use wide rice noodles. You can find these in the Asian section of the grocery store. Usually, they’re sold dried. Fresh, refrigerated rice noodles are easy to find at Asian supermarkets too.
- Peanut Butter: Choose creamy peanut butter for a smooth peanut sauce, or chunky peanut butter if you want extra texture.
- Coconut Milk: Canned coconut milk makes the peanut sauce rich, thick, and creamy!
- Garlic and Ginger: Use fresh garlic and ginger to add the most flavor. Mince the garlic finely, and grate the ginger using a microplane or the smallest holes on your box grater.
- Soy Sauce: Choose low-sodium soy sauce if you want to keep the salt low. Tamari can also be used if you want this recipe to be gluten-free.
- Honey: To balance the saltiness, a bit of honey is perfect. You can also use brown sugar or another sweetener if you prefer.
- Red Pepper Flakes: A little bit of spice comes from crushed red pepper flakes or a tablespoon of sriracha hot sauce.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Peanut Noodles with Chicken
- Make the Sauce: In a bowl or a jug, whisk the sauce ingredients to combine (coconut milk, peanut butter, soy sauce, sriracha, honey, rice vinegar, and sesame oil. Set aside.
- Cook the Chicken: Meanwhile, heat a skillet over medium heat and add the cooking oil and chicken pieces. Season with salt and pepper and cook for 5-7 minutes, turning as needed, until fully cooked. Remove the chicken onto a plate and set it aside while you make the sauce.
- Saute: Add the garlic and ginger to the same pan and cook for 1 minute, then deglaze the pan with chicken stock. Add the peanut sauce mixture, stir, and allow to simmer on low-medium heat for 2-3 minutes while you cook the rice noodles.
- Cook the Rice Noodles: To cook dry rice noodles, add them to a bowl and cover them with boiling water. Allow them to sit for 2 minutes, then strain.
- Combine: Add the softened noodles to the skillet with the chicken and sauce and toss everything together until the noodles are coated. Because the noodles absorb liquid quickly, thin the sauce with water if needed.
Tip!
Check the instructions on the package! Some types of rice noodles will have slightly different cooking times or methods that work better.
- Serve: Garnish the peanut noodles with toasted peanuts, cilantro, green onion, and fresh lime wedges.
Tip!
Be careful not to burn the garlic! Fresh garlic and ginger only need to saute for about a minute in a hot pan, just long enough for their flavor to be unlocked.
Recipe Tips
- Instead of rice noodles, try spaghetti, fettuccini, soba noodles, or ramen noodles.
- You can replace the chicken with any type of cooked protein, or leave it out to make a vegetarian peanut noodle dish.
- Spice is optional. You can leave out the red pepper or sriracha if you’re serving this meal to young kids or if you don’t enjoy spicy foods. You can serve sriracha sauce on the side and let everyone add their own as well.
- Try adding veggies to this dish! Diced red pepper and shredded carrots can be stir fried before you add the garlic and ginger to the pan.
- If the sauce seems too thick, add a bit of extra pasta water or chicken broth to loosen it up a bit.
Storing Tips
Keep any leftovers in an airtight container in the fridge. They’ll stay fresh for up to 3 days. Reheat peanut noodles with chicken in the microwave or in a skillet over low heat, adding a splash of water to make the sauce creamy again.
What To Serve With Peanut Noodles
A simple side of veggies is perfect with this dish. Broccoli, or green beans are always a good choice.
You might also enjoy serving peanut noodles with chicken with other Asian dishes, like cream cheese rangoons, or kung pao shrimp.
Recipe FAQs
You can make this recipe with almond butter, tahini, or sunflower seed butter instead of peanut butter. The flavor won’t be quite the same, but your meal will still be delicious!
The coconut milk that comes in a box or carton is meant for drinking and adding to coffee. It has a high water content, and won’t add enough creaminess to this dish. Instead, pick up canned coconut milk.
Yes! In baking recipes like my peanut butter no bake cookies, I often recommend using standard peanut butter, but in cooking, either type will work just fine. If you’re using all-natural peanut butter, be sure to stir it really well before measuring it.
More Yummy Noodle Recipes
All Pasta Recipes →
This Thai-style Peanut Noodles with Chicken Recipe is so, so good, you are probably going to be making it once a week for the next several months! Be sure to Pin the recipe, and stock up on peanut butter the next time you go shopping.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Creamy Peanut Noodles with Chicken
Ingredients
- 1 13.6oz can (400g) coconut milk
- ⅓ cup creamy peanut butter creamy or chunky for extra texture
- 2 tablespoons soy sauce
- 2 teaspoons sriracha
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons vegetable oil
- 1 large boneless and skinless chicken breast diced into bite-sized pieces (chicken thighs can also be used), or ground chicken
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic minced
- 2 teaspoons grated fresh ginger
- ½ cup (120 ml) low-sodium chicken stock
- 8 ounces (225 g) uncooked rice noodles thai rice noodles or pasta
- 2 tablespoons roasted peanuts roughly chopped
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons fresh green onions chopped
- 1 lime for serving
Instructions
- In a bowl or a jug, whisk the sauce ingredients to combine (coconut milk, peanut butter, soy sauce, sriracha, honey, rice vinegar, and sesame oil. Set aside.
- In a skillet over medium high heat, heat the oil and add the chicken pieces. Season with salt and pepper and cook for 5-7 minutes or until cooked through. You don’t want color, you just want the chicken to be cooked through here (internal temp 165°F/74°C).
- To the same skillet, add garlic and ginger and cook for 1 minute, then deglaze the pan with chicken stock. Add the peanut sauce mixture, mix and allow to simmer on low medium heat for 2-3 minutes as you cook the noodles.
- To cook rice noodles, add them to a bowl and cover with boiling water. Allow them to sit for 2 minutes then strain (or, follow the instructions on the package)
- Add cooked noodles to the chicken and the sauce, and toss everything together until the noodles and chicken are coated in the sauce. The noodles absorb liquid quickly, so thin out with hot water if needed. Garnish with toasted peanuts, cilantro, and green onion. Serve with a squeeze of fresh lime juice.
Notes:
- Instead of rice noodles, try spaghetti, fettuccini, soba noodles, or ramen noodles.
- You can replace the chicken with any type of cooked protein, or leave it out to make a vegetarian peanut noodle dish.
- Spice is optional. You can leave out the red pepper or sriracha if you’re serving this meal to young kids or if you don’t enjoy spicy foods. You can serve sriracha sauce on the side and let everyone add their own as well.
- Try adding veggies to this dish! Diced red pepper and shredded carrots can be stir-fried before you add the garlic and ginger to the pan.
- If the sauce seems too thick, add a bit of extra pasta water or chicken broth to loosen it up a bit.
- To Store: Keep any leftovers in an airtight container in the fridge. They’ll stay fresh for up to 3 days. Reheat servings in the microwave or in a skillet over low heat, adding a splash of water to make the sauce creamy again.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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