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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When making the sauce, I cooked the garlic and ginger in sesame oil for one minute first to release the aromatics and then added the remaining ingredients, turned off the heat and stirred the sauce. A pinch of Maggie seasoning (MSG) wouldn’t be amiss here. For a shortcut add crunchy peanut butter and voila! instant nuts added.
Adding noodles from the cooking water into the sauce pot will drag along some starchy liquid which is useful for thickening your sauce if you need it.
This was amazing!! I used kohlrabi noodles and substituted swerve for the honey to keep it low carb. It is a keeper!!
I doubled the sauce with 1 lb of regular spaghetti. It was FANTASTIC! I discovered later that I forgot to add the honey but I’m not sure if I will use it next time since I loved the sauce the way it came out. Just the right amount of tangy and not too thick. I’m so glad to have found this recipe and I look forward to trying others here.
I added extra rice vinegar and agave syrup to give the sauce more tang.
I used vermicelli rice noodles, because that’s what I had on hand.
It was indeed damn delicious. Because we’re isolated at home right now and I didn’t have all the ingredients on hand, I had to make some swaps: angel hair pasta for the noodles, finely chopped broccoli for the cabbage, and chicken thighs instead of breasts. We’re rich with condiments, though, and I made the sauce exactly as called for. Wonderful Thai-inspired comfort food. My partner loved it and we’ll definitely make again. Thank you!
This was so good. My whole family enjoyed it. I was asked to make it again as we were eating it. Only thing I did differently was doubled the peanut sauce receipt and omitted the cilantro. Thanks
Did it last time according to specs and my 15-year-old son loved it! Cheating a little this time, using spaghetti noodles, but with more peanut butter. We’ll see if it’s as good as the first time.
Yo’ that was damn delicious! I made veggie style but that sauce, yo’
Delicious!!!!! I did not add the cabbage because I didn’t have any on hand! Also, I doubled the sauce…adding a little water to thin it out. YUMMMMY.
Nice recipe. I doubled the recipe and served with garbanzo bean fettucini. A real hit.
Absolutely delicious ! We loved this dish! Thank you so much for sharing 🙂
Making this tonight…. fingers crossed ….Can we make the sauce ahead and later just stir everything ? Also can we use regular soy sauce if reduced sodium not available immediately?
Loved this recipe! I doubled the sauce, and it was excellent! Will definitely be making this again.
Now we are obsessed too! My boys wolfed this down- I delivered them each a bowl-left the room to get a drink-came back and it was all gone (broccoli and all). Next time I will use crunchy peanut butter though rather than separate whole peanuts. I omitted the cilantro all together and used diced firm tofu since I didn’t have chicken on hand. A big hit!
Very good! But I thought it was a little dry.
Any suggestions?
You can double or triple the sauce ingredients to your liking, Caralee. 🙂
this was sooooo good. i made it as a quarantine meal with what we had…i just used spaghetti and made the sauce and it was delicious. the only thing was i thought it needed more sauce. overall, very good
How many carbs ?
Hi Mary! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
Yup! All these rave reviews are spot on. If I ordered this in a restaurant I would be eager to go back there. Luckily, I can make it at home. I like a little heat so i added a couple of chilies from my garden.
Everyone loves these noodles! Adults and kids alike. I break this one out when I’m cooking for a large group and it’s always a hit. On a meatless night we leave out the chicken and add edamame and matchstick radishes. Sooo good! Thank you!
Made this tonight for our in-laws, it was a hit!! Easy and not too much cooking. Good potential to spice up & make it your own!
I made these tonight with shirataki noodles, and it was amazing. I could eat this every day!