Thai Peanut Noodles

Why You’ll Love Thai Peanut Noodles  Recipe

• Rich and creamy peanut sauce full of bold flavor
• Quick enough for busy weeknights
• Easily customizable with your favorite vegetables or protein
• Perfect balance of sweet, savory, and spicy
• Great for meal prep and leftovers
• Restaurant-quality flavor made at home
• Uses simple pantry-friendly ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound boneless, skinless chicken breasts, thinly sliced
1/2 cup chicken broth
1 tablespoon soy sauce
1 tablespoon cornstarch
4 tablespoons vegetable oil, divided
12 ounces noodles
1 cup carrots, cut into matchsticks
5 green onions, chopped
1 cup bean sprouts
1 bunch cilantro, chopped and divided
Chopped peanuts, for garnish
Lime wedges, for garnish

For the Peanut Sauce:

1 cup chicken broth
1/2 cup peanut butter
1/3 cup soy sauce
3 tablespoons honey
1 tablespoon fresh ginger, minced
2–3 cloves garlic, minced
2–3 teaspoons sriracha sauce, or to taste

Directions

1. In a medium bowl, whisk together the chicken broth, soy sauce, cornstarch, and 1 tablespoon vegetable oil. Add the sliced chicken and toss well to coat. Let the chicken marinate for 15–20 minutes.
2. In another bowl, whisk together the peanut sauce ingredients until smooth and creamy. Set aside.
3. Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Transfer the noodles to a bowl using tongs or a pasta spoon. Reserve 1 cup of the pasta water and keep the pot of water boiling.
4. Drain excess marinade from the chicken. Carefully add the chicken to the boiling water and cook for 1–2 minutes, or until the chicken turns white and is nearly cooked through. Remove with a slotted spoon and set aside.
5. Heat the remaining vegetable oil in a large skillet over medium-high heat. Add the carrots and green onions and sauté until slightly tender.
6. Add the chicken and bean sprouts to the skillet and cook for another minute.
7. Pour the peanut sauce into the skillet and stir until heated through and evenly combined.
8. Add the cooked noodles and toss everything together until fully coated. Add a little reserved pasta water if the sauce needs thinning.
9. Remove from heat and stir in half of the chopped cilantro.
10. Garnish with the remaining cilantro, chopped peanuts, and lime wedges before serving.

Servings and timing

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 4 servings

Variations

• Substitute chicken with shrimp, tofu, or thinly sliced beef.
• Use rice noodles for a more traditional Thai-inspired dish.
• Add vegetables like bell peppers, snap peas, broccoli, or mushrooms.
• Make it vegetarian by using vegetable broth instead of chicken broth.
• Increase the sriracha for extra heat or reduce it for a milder flavor.
• Add a splash of lime juice for a brighter finish.
• Use crunchy peanut butter for added texture.

Storage/Reheating

Store leftover Thai Peanut Noodles in an airtight container in the refrigerator for up to 4 days.

To reheat, warm the noodles in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also microwave individual portions in 30-second intervals, stirring between each interval until heated through.

Freezing is not recommended, as the peanut sauce may separate and the noodles can become soft after thawing.

FAQs

Can I use a different type of noodle?

Yes, rice noodles, spaghetti, linguine, udon, or ramen noodles all work well in this recipe.

Is this dish spicy?

The spice level is moderate and can easily be adjusted by adding more or less sriracha sauce.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and chop the vegetables ahead of time for quicker cooking later.

What vegetables go well in Thai Peanut Noodles?

Bell peppers, broccoli, snow peas, mushrooms, and cabbage are all excellent additions.

Can I make this dish vegetarian?

Absolutely. Replace the chicken with tofu and use vegetable broth instead of chicken broth.

What kind of peanut butter works best?

Creamy peanut butter creates the smoothest sauce, but crunchy peanut butter adds extra texture.

How do I thin out the peanut sauce?

Use reserved pasta water, chicken broth, or a little warm water to loosen the sauce as needed.

Can I serve these noodles cold?

Yes, they can be enjoyed chilled as a noodle salad, especially during warmer months.

How do I prevent the noodles from sticking together?

Toss the cooked noodles lightly with a small amount of oil if they will sit before mixing with the sauce.

What can I serve with Thai Peanut Noodles?

They pair well with spring rolls, cucumber salad, steamed vegetables, or a light soup.

Conclusion

Thai Peanut Noodles are a comforting and flavor-packed meal that comes together with simple ingredients and bold sauces. Tender chicken, crisp vegetables, and creamy peanut sauce create a dish that’s both satisfying and easy to customize. Whether served fresh for dinner or enjoyed as leftovers the next day, this noodle dish is sure to become a regular favorite in your kitchen.