Thai Peanut Chicken Noodles
by Chungah
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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!
Video
Ingredients
- 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, cut into 1/2-inch chunks
- 2 cups shredded cabbage
- 1 carrot, 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 tablespoons 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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Yum! Next time I think we’ll double the sauce ratio, but we’ll cook this again!
I’m sorry, but that recipe was horrible. The sauce was so disgusting, I dumped it down the disposal. It was a fiasco from the get-go. I had to go to the store to buy most of the ingredients, searching every isle for the noodles, then spent ONE HOUR, not 30 min, trying to put this thing together. After dumping the sauce, the noodle mix was dry & unappetizing, so I covered it & stuck it in the ‘fridge. Tomorrow I’ll throw in some chicken broth & hope it tastes better as soup. I am certainly no a stranger in the kitchen. I chop & dice & cook every night, often experimenting with new recipes. This was a total bust. The thing that totally ruined this dish was the sauce & I followed the recipe to a T, except to omit the Sriracha.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the dozens of comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
Next time try adding some coconut milk. I used cream of coconut (which is basically the top cream of a can of coconut milk!) and it really helped cut the soy flavor, and came out super delish!
Lady you need to chill…take a look at every single other review, i think maybe you just arnt the amazing cook you think you are 🙂
What type of peanut butter did you use? What brand?
I personally love SKIPPY® Natural Creamy Peanut Butter Spread.
Love! Love! Love!
Have made this over & over again
We actually make the sauce, minus sriracha, serve with Thai rice noodles, veggies, & rotisserie chicken.
We use whatever veggies we have on hand, depending on whether we feel like noodle salad, or if we feel like a hot dish.
Okay, so I cheat & use garlic & ginger that comes in a tube or jar. It’s just quicker. And tamari instead of soy sauce. But STILL! We Love this!
Amazing! Doesn’t even begin to describe how Damn Delicious this is!! I didn’t have cabbage but I used a little green peppers sliced thin & spinach actually. Mainly b/c I had it on hand
I would make this once a week! Or more!
Thank You
and I used coconut oil in place of olive oil!
This is delicious! Had it for breakfast! I didn’t add ginger (personal preference) or chicken, to make it vegetarian. I used dry Vietnamese vermicelli noodles, which cooked up quick, are gluten-free and non-GMO! Oh, and I just used pre-packaged Cole slaw mix. Making a second batch tonight!
This recipe is amazing. I substituted Chinese broccoli for the cabbage (more nutrients and a bit more crunch). I took the cooked chicken out of the pan, discarded chicken liquid, added more olive oil and started cooking the Chinese broccoli stems (cut thinly at an angle) with the carrots. Then after a few minutes I added the greens from the Chinese broccoli with the green onions. The yaki-soba noodles are delicious and I recommend taking the extra step to get to an Asian grocery store – well worth it.
Yum! Made this tonight – you’re right, the SAUCE is amazing!!!
Yaaay, amazing recipe!! I’ll use it for pasta, I bet it will be great, the sauce will do the magic trick! 🙂
This was definitely DAMN DELICIOUS! I am so hooked on this recipe!
Tried this recipe for the first time and it came out very well. Thanks Chungah. The dish is a hit at home
Absolutely delicious!! Dinner with young kids can be difficult. My kids (age 6,4 and 2) gobbled this up and asked for more. I ended up using spaghetti because that’s what I had and it worked well. Def a go to meal and perfect for a weeknight as its quick and easy.
Can you heat up day old rotisserie Chicken to include in these noodles? Can’t wait to make it tomorrow!
Yes, what a great idea to repurpose leftovers!
This looks amazing!!! Do you think I could substitute a cole slaw mix for the shredded cabbage & carrots?
Yes, absolutely.
Made this last night, so so good!!! I couldn’t find Yakisoba so I used regular soba noodles.The regular soba had a great flavour but were quite skinny. I looked further into it today and found that Yakisoba are similar to Raman so I will try those next time. Also, I used bagged coleslaw for the cabbage and carrots. I did add extra carrots as well. I loved this, and will make again!
This has to be one of your best recipes yet!! I made it last night, and it was so incredibly flavourful and delicious!! We sooooo love your Asian/Thai recipes Chungah, please keep them coming. I will make them all!
Thank you so much for your fantastic contribution to my recipe collection, and our pleasure in eating the beautiful meals your recipes create. I will make them over and over again.
Melanie
(Ontario, Canada)
We made these and they were delicious! Used regular vegetable spaghetti and added a tablespoon of sherry to the sauce mix but otherwise made it just as directed and they were wonderful!!
Looks wonderful!! Love the addition of the peanuts (: I need to cook noodles like this more often.
I love making Asian food at home. It’s so much better than going out too eat!
I can’t find these refrigerated noodles, is there a good substitute?
Any noodle of your choice should work just fine.
I used packaged Vietnamese vermicelli noodles…perfect!