Thai Peanut Chicken and Noodles Recipe

Name: Thai Peanut Chicken and Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces fine egg noodles, uncooked; ¼ cup creamy peanut butter; ½ teaspoon fresh gingerroot, finely chopped; ¼ teaspoon crushed red pepper flakes; ¼ cup soy sauce; ¼ cup water; 1 tablespoon oil; 2 cups fresh broccoli florets, small; 4 ounces fresh mushrooms, sliced; 1 cup fresh carrot, julienned; 1 medium red bell pepper, cut into strips; 9 ounces cooked chicken breasts, diced; ¼ cup dry roasted peanuts, coarsely chopped; fresh cilantro, chopped (optional)

Servings: persons

6 ounces fine egg noodles, uncooked
¼ cup creamy peanut butter
½ teaspoon fresh gingerroot, finely chopped
¼ teaspoon crushed red pepper flakes
¼ cup soy sauce
¼ cup water
1 tablespoon oil
2 cups fresh broccoli florets, small
4 ounces fresh mushrooms, sliced
1 cup fresh carrot, julienned
1 medium red bell pepper, cut into strips
9 ounces cooked chicken breasts, diced
¼ cup dry roasted peanuts, coarsely chopped
fresh cilantro, chopped (optional)

1
Cook noodles as directed on package.
2
Drain; cover to keep warm.
3
Meanwhile, in small bowl, combine peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce; beat with wire whisk until blended.
4
Gradually beat in remaining soy sauce and water until smooth.
5
Set aside.
6
Heat oil in 12-inch nonstick skillet over medium-high heat until hot.
7
Add broccoli, mushrooms, carrots and bell pepper and 2 tablespoons water; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
8
Add chicken; cook and stir until thoroughly heated.
9
Reduce heat to medium.
10
Stir peanut butter mixture; stir into mixture in skillet.
11
Add cooked noodles; toss gently to coat.
12
Cook and stir until thoroughly heated.
13
Sprinkle with peanuts and cilantro.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 ounces fine egg noodles, uncooked, ¼ cup creamy peanut butter, ½ teaspoon fresh gingerroot, finely chopped, ¼ teaspoon crushed red pepper flakes, and more.

Yes, Thai Peanut Chicken and Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Peanut Chicken and Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions