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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The sauce calls for way too much soy sauce. It was way to salty for me. I would recommend instead:
1/2 cup peanut butter
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
2 teaspoons Sriracha
1 tablespoon fresh lime juice
3 garlic cloves grated
1 tablespoon ginger root grated
2-4 tablespoons warm water
My older son, (age 54) and I like to mess around in the kitchen together, so side-by-side, he made up your version of the sauce and I made up the original. Both were good but prefer to stick with the one with the most flavor – the original. I would say your version is best suited to your own taste, which is fine. Most ecipes you find can be adapted to your own taste buds. I sent your version to my daughter to make for her 10 yr old granddaughter. Waiting to hear if Miss Picky liked liked it. We’ll stay with this one. Oh, we did use bok choy but will try with cabbage next time.
Tried this today – used gluten-free ramen noodles, a cup of ‘broccoli slaw’, a cup of shredded carrots, a quarter of a nappa I had in the fridge, and a few oyster mushrooms i had in the fridge, one small hot pepper, and the chicken plus a pound of shrimp. Per a lot of reviews, I doubled the sauce – but with the water from the nappa, it was too wet for us – plus I used full salt soy sauce.
I liked it a lot, older son LOVED it, hubby ate it but would prefer half the sauce, and youngest tasted it and ate leftovers.
My house is a tough crowd! But my youngest likes almost no asian dishes and my husband doesnt like much sauce/wet dishes. If i were to try it again, I would only put in the regular amount of sauce and make sure not to use anything like bok choy that puts a lot of liquid out when cooked.
You say, “Tried this today”…. Not exactly. You made a bunch of changes. You didn’t try this at all. You tried your own recipe. Make the recipe as is and review the recipe as is.
This has become a staple. We use ramen instead of Yaki-Soba (because we can’t find it). Most of the time we cheat and use Thai peanut sauce from our local farmer’s market that’s pre-made instead of making our own. It’s soooooo easy and delicious! Thank you!
When I made the sauce, I didn’t have reduced sodium soy sauce, so I substituted some water to cut the “salt” taste down, ~ 2 TBLSP. And didn’t have Yaki-Soba noodles, so substituted Ramen noodle pack (less the flavor paks). But followed the rest of the recipe exactly. At first the sauce seemed too salty to taste and I was a bit worried, BUT after mixing in the veggies and the chicken cut the salt even more and SO DELICIOUS!! My family agreed this would be a great addition to the dinner rotation! A+++
Wow thank you so much for this recipe! It was amazing 3 teenager’s loved it, my husband & i really loved it as well! Definitely a keeper!
Do you think Agave syrup could be replace for the honey? I want to make this and share some of the noodles with my 9 month old but honey is off limits for her. This recipe looks so insanely delish!
This is sauce sooo good! I sub the chicken with shrimps. I mixed my shrimp in olive oil, garlic, and salt then baked it until tender. I also did the same with my veggies and roasted for a short time. I then combine shrimp, veggies, and sauce in a big pot on the stove and viol!
Wow! This is far better than anything I can get at my local thai restaurants. My family thinks I’m a genius! We doubled the recipe for “leftovers”, but I wouldn’t bet on them lasting past bedtime. A keeper for sure! Only downside was that I kept tripping over our dog, who sat by the stove drooling through the entire process! .
Ummmm WOW!! Did i just go to my own thai restaurant? this was AMAZING! i took it a step furhter and made my own peanut butter since its super easy and fresh!
Whipped it up for some fussy kids and they loved it. Omitted a couple of things but it was a real hit! Cheers
This looks so good!! Where do I find Yaki-Soba? Can you include either a photo or link? I would like to get the correct item.
Thank you!!
This is a wonderful dish and so easy to make. Thank you! Since I like heat, the first time I made the dish I used pasta infused with 7-pot chili peppers. I was not disappointed, and despite the heat the other flavors came through wonderfully. Since I don’t have Sriracha I used Chili Garlic Sauce. Also, to save a bit of work I used a bag of pre-shredded coleslaw vegetables since that’s just shredded green cabbage, red cabbage, and carrots. I’ve made it a second time for friends, this time with regular pasta and it was still wonderful and still had a nice heat. This will become one of my regular dishes.
This is beyond OMG drool worthy! I just made it and am writing this review while devouring way more than I should!!! Will try to put some aside for tomorrow but no guarantee! Thank you so very much for what will now be my go to recipe! I’m mostly vegetarian so did not use any meat and certainly didn’t need it to be protein rich. Thank you again for making my evening and beyond
Thank you for such a yummy recipe – this will definitely be a go to meal in our house from now on. It made so much and it’s too delicious to waste, can we freeze the leftovers?
I make this OVER & OVER!! Sure you can do your own little tweaks, but this is in my SAVED RECIPE FILE that
I use a lot since it’s so deliciously ADDICTIVE! Last night I wanted a snack before bedtime & I seriously had to talk myself out of making a batch!!! I’ll make it today for lunch instead. YUM!! THANK YOU!!
Omg these noodles were amazing! Only subs were crunchy peanut butter, egg noodles and shrimp instead of chicken. Definitely takeout quality!
I am not sure I’ve posted a review on a recipe before but oh my goodness… this recipe has me licking my plate!!
Side note. I had no rice vinegar so I subbed apple cider vinegar and I added a 1/2 tsp of sriracha and used 7oz of rice noodles. This is going into regular meal rotation.
I made this for dinner last night, and WOW – it has such an incredible flavor. I think I could drown in the sauce! I made the recipe as is, except added broccoli and swapped in edamame noodles to “health it up” a bit. It was delicious – thank you for sharing!
I made the sauce with crunchy peanut butter and put it over noodles …yum!
Thank you for such a fabulous recipe! It was SUPER yummy! My son who is VERY picky had three bowls! Made some changes based on what I had and prefer: added broccoli and bell peppers to up the vegetables, used coconut aminos in place of soy sauce, omitted cilantro, and used red pepper flakes in place of sriracha because we ran out. The sauce was initially a bit on the thicker side but mixed in well once it warmed up a bit. Could have eaten a whole bowl of the sauce it was SO good! Looking forward to trying more of your recipes especially while we are in isolation and in need of some new dinner ideas. This one will become a staple for us for sure. There will be a fight over the leftovers today because who does not love cold noodles with peanut sauce?