Thai Peanut Noodles with Chicken Recipe
This Easy Thai Peanut Sauce Noodles with Chicken Recipe is a mouth-watering and easy-to-make Asian-inspired dish that combines tender chicken with smooth peanut sauce and flavorful spices. This recipe is a perfect combination of sweet, salty, and savory, and it’s sure to satisfy any craving for Thai cuisine. The creamy peanut butter sauce is the star of the show, providing a rich and satisfying flavor that perfectly complements the tender chicken and tender noodles. This peanut sauce noodles recipe is a great option for a quick and delicious meal that's sure to impress your family and friends.
Servings 8
Calories 816kcal
Ingredients
Peanut Noodles with Chicken Ingredients
- 3 pounds Chicken Breasts cut into 1-inch chunks cut into 1-inch chunks
- 12 ounces Italian dressing
- 2 Tablespoons peanut oil for cooking the chicken
- 1.5 pounds thin spaghetti broken in half
- .5 cup Green Onions finely chopped
- 1 large yellow Onion finely chopped
- 3/4 pound Carrots grated
Easy Peanut Sauce Ingredients
- 2 Tablespoons minced fresh Ginger
- 3 Tablespoons Honey
- 3 Tablespoons low sodium soy sauce
- 3 Tablespoons Sesame seed oil
- 1/4 to 1/2 teaspoon Cayenne Pepper depending on your personal preference for spicy, 1/4 teaspoon will give a little kick but not to much
- 6 Tablespoons peanut butter I use 3 chunky & 3 Creamy
Instructions
How to Make the Peanut Sauce
- Mince the ginger and place it in a small bowl.
- In a mixing bowl add the minced ginger, honey, soy sauce, sesame seed oil, cayenne pepper, and peanut butter and mix well. Once mixed set aside.
How to Make Thai Peanut Noodles with Chicken
- Put a pot of water on the stove for the noodles, once the water is boiling add the noodles and cook until al dente. Once cooked drain the noodles.
- While the water is boiling for the noodles, cut the Chicken into bite sized pieces and set aside in a bowl with Italian dressing (I like to let it sit for at least 15 minutes but you can have it sit for up to 24 hrs in advance).
- While the chicken is sitting make the sauce and grate the carrots, dice the onion, and chop the green onions. Put each one in a separate bowl.
- In Wok set to 400F or a large pot on high heat the oil and cook the chicken fully.
- Turn heat down to 250 if using an electric wok or medium heat if using a pan on the stove and add the onions, cover, and cook 3 to 5 minutes until softened.
- Next, add the Carrots and cover for another 3 to 5 minutes until softened.
- Then add the Green Onions and cover again for 3 minutes once they are cooked turn off the heat.
- Add the cooked and drained noodles back to the pot that the noodles were cooked in and add the sauce toss to coat the noodles.
- Add the noodles and sauce to the wok with the chicken and veggies that are cooked and mix well to combine. If you used a skillet to cook the chicken and the veggies then you might want to pour the chicken and veggies into the pot with the noodles so there is enough room to mix everything well.
- Serve with chopped peanuts on top and lime wedges if desired.
Nutrition
Calories: 816kcal | Carbohydrates: 85g | Protein: 51g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 109mg | Sodium: 924mg | Potassium: 1137mg | Fiber: 5g | Sugar: 18g | Vitamin A: 7259IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 2mg