Thai Peanut Chicken Noodles
The quickest noodle dish you could ever whip up in less than 30 minutes. Full of flavor, and can be served as a side or main!
Guys. I’m a little obsessed with these noodles. I had this about 4 times in the last 1 1/2 days.
It’s the peanut sauce that I can’t get enough of. A peanut sauce so easy and so so good made with a few pantry staples – PB, soy sauce, garlic, honey, ginger, rice vinegar, sesame oil and Sriracha.
You can also toss in all your veggies for a true clean-out-the-fridge meal!
Thai Peanut Chicken Noodles
The quickest noodle dish you could ever whip up in less than 30 minutes. Full of flavor, and can be served as a side or main!
Ingredients
- 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 cups shredded cabbage
- 2 carrots, peeled and shredded
- 2 green onions, thinly sliced
- ¼ cup fresh cilantro leaves
- 2 tablespoons chopped peanuts
for the peanut sauce
- ¼ cup peanut butter
- ¼ cup reduced sodium soy sauce
- 3 cloves garlic, minced
- 2 tablespoon honey
- 1 tablespoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
Instructions
- In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, vinegar, sesame oil and Sriracha, if using; set aside.
- In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
- Heat olive oil in a large skillet over medium heat. Add chicken to skillet and cook until golden, about 3-4 minutes.
- Stir in cabbage, carrots and green onions until heated through, about 1 minute.
- Stir in Yaki-Soba and peanut butter mixture until well combined, about 2 minutes.
- Serve immediately, garnished with cilantro and peanuts, if desired.
Did you make this recipe?
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This was a different variation to my usual Thai chicken dish. It turned out great and there were no leftovers. I’d definitely make it again. Did have a hard time finding refrigerated yoki-soba noodles. Ended up using a boxed option. Was still yummy though!
This is excellent! We have it almost every week!
Hi? What is a substitute for the yakisoba noodles?
Great tasting peanut sauce. I did shrimp instead of chicken. Either way it was delicious.
Scrumptious – I ate way too much! I love that you can adapt the veggies and noodles to whatever you have on hand. I used parboiled broccoli, thinly sliced red cabbage, and coined carrots for veggies. Used black fig balsamic vinegar instead of rice vinegar. Used ginger and garlic from tubes (easy!), no onions and extra siracha and low-sodium soy to stretch the sauce. I did NOT toss the noodles in but rather kept separate, mostly because my pan wasn’t big enough. I suspect you can play around with this recipe a lot and it will come out delicious as long as you keep the basic structure intact. Very fun, tasty and beautiful.
When a foodie friend posted this recipe I knew it would be good, but in truth it is amazing. The flavors are magical. As delicious as go-to dishes at our favorite Thai restaurant. I agree with the reviewer who doubles the sauce. This one is a lifetime keeper.
My go-to peanut sauce, easier and healthier than others I have tried. My only tweak is I add two more tablespoons of peanut butter. I garnish with matchstick carrots and chopped salad greens. Great weeknight dinner! My husband absolutely loves it.
Believe the ratings-great flavor, double the sauce! Used 3x3oz pkgs of ramen noodles as noodles in recipe not available at my grocery store. Loved it-Tysm! Going into regular rotation like your chicken broccoli wild rice and orange chicken recipes-DAMN DELICIOUS
I would make this for sure, but cook the carrots and cabbage. I really don’t like it raw and the cooking time shown is not enough to prevent it from being basically raw
We all loved this. A keeper!
I made the sauce as written and it turned out very tasty (“damndelicious”, you might say), but it was very gummy/thick and I needed to dilute with a couple of tablespoons of water with an additional teaspoon of vinegar to get it a bit more flowable.
I wonder if different brands of peanut butter react differently in the mix.
Still, 5-stars just for the flavor of it. My wife and daughter loved it.
Can this be done in the Instant Pot? Or would it be too much?
So good! Another great recipe from dam delicious!
This is great! We love this recipe. It’s my favorite camp meal. I prep the sauce before travel, and use whatever noodle and veg I have on hand. Honestly, you could eat cardboard with this sauce on it- it’s that good!
First time EVER commenting on a recipe! I made exactly as written and it was amazing. My entire family loved it!
Has anyone tried this with ground chicken instead of chicken breasts? I’m trying to avoid making a trip to the market in the rain. Sure sounds damn delicious!
I used red pepper flakes instead of Sriracha. Very tasty meal. I will make this again!
We loved it and made it as written. The only thing I would say is the sauce stuck to the noodles so I am not sure if I did something wrong. Because of this it was a “thick” stick to the noodle sauce not loose around the noodles if that makes sense. Flavor was awesome! Would mkae again just hope the sticky part would improve next time.
Just made this with those organic brown rice ramen noodles from costco in the orange bag (4 of those little blocks, cooked in boiling water, then drained, then added) since that’s all I really had…also only had dried cilantro. Overall? AMAZING. Definitely making it again. My husband kept eating in between bites saying “WOW! This is great!” “Wow, this is amazing!” “wow, is there peanut butter in this?!” lol. Will make again.
This is such an easy to make (once the prep cutting, dicing is complete!) and super delish dish! It really has a restaurant quality in my opinion. I used baby bok choy as the cabbage (tender heads from the cabbage family) and I add what I have on hand – today is was snow peas. I also doubled the sauce and I used the hot sesame oil to give it a little spice. The recipe is good AS IS, those are just my 2 cents