Chicken Peanut Thai Noodles

These quick and easy-to-make Thai noodles are coated in a flavor-packed peanut sauce with vegetables and chicken. Great for parties!

Course Dinner

Cuisine thai

Keyword peanut butter noodles, peanut noodles, peanut sauce noodles

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 593kcal

Author Jenny

Cost $35

1 lb whole wheat thin spaghetti noodles
3 tablespoons sesame oil
1 garlic clove peeled
1 1 inch piece of fresh ginger, peeled
½ cup smooth peanut butter
¼ cup soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon crushed red pepper flakes
1 cup hot water
2 tablespoons extra virgin olive oil
½ cup finely chopped white onion
½ cup finely chopped red or orange bell pepper
1 cup cooked shredded chicken breast
¼ cup finely chopped cilantro leaves missing in the picture, it’s much better with cilantro
1/2 teaspoon salt or to taste
¼ cup dry roasted peanuts chopped (optional)

Cook noodles according to package. Drain, rinse with cold water, place in a large pasta bowl, and toss with sesame oil. Set aside.
Place garlic and ginger in a food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar, and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
Place olive oil in a hot skillet over medium heat. Saute onion for 5 minutes or until softened. Add to bowl of cooked spaghetti noodles along with chopped bell pepper (I prefer these uncooked, but you can saute them with onions if you'd like), cooked chicken and fresh cilantro.
Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.