Description
These Thai peanut noodles are loaded with tender chicken, crisp vegetables, and a creamy savory peanut sauce. Tossed with noodles and topped with fresh cilantro, peanuts, and lime, this dish makes a flavorful and satisfying dinner.
Ingredients
- 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 (linguine, rice noodles, or Thai 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
- 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, pressed or minced
- 2–3 teaspoons sriracha sauce
Instructions
- In a bowl, whisk together 1/2 cup chicken broth, 1 tablespoon soy sauce, cornstarch, and 1 tablespoon vegetable oil. Add the sliced chicken and toss to coat. Marinate for 15-20 minutes.
- In a separate bowl, whisk together the peanut sauce ingredients until smooth. Set aside.
- Bring a large pot of salted water to a boil. Cook the noodles until al dente according to package instructions. Transfer noodles to a bowl using tongs and reserve 1 cup of pasta water. Keep the water boiling.
- 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. Remove with a slotted spoon and set aside.
- Heat the remaining 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add carrots and green onions and sauté until slightly tender.
- Add the chicken and bean sprouts to the skillet and cook for 1 minute more.
- Pour the peanut sauce into the skillet and stir until heated through and evenly coating the ingredients.
- Add the cooked noodles and toss well. Add a splash of reserved pasta water if needed to loosen the sauce. Stir in half of the chopped cilantro.
- Garnish with remaining cilantro, chopped peanuts, and lime wedges before serving.
Notes
- Rice noodles can be used for a more traditional Thai-style dish.
- Adjust the sriracha to control the spice level.
- Add extra vegetables such as bell peppers or snap peas for more texture and color.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 14 g
- Sodium: 1480 mg
- Fat: 33 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 75 mg
