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Thai Chicken Peanut Noodles Recipe

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★★★★★

4.8 from 134 reviews

This Thai Chicken Peanut Noodles recipe is a flavorful and quick meal combining tender ramen noodles, shredded chicken, crisp vegetables, and a rich, creamy peanut sauce with a hint of spice. Perfect for a wholesome weeknight dinner, it features a balance of savory, tangy, and slightly sweet flavors, garnished with crunchy peanuts and fresh herbs.

Ingredients

Scale

Thai Peanut Sauce

  • 1 teaspoon grated Fresh Ginger
  • 1 clove Garlic, chopped
  • 1/4 cup Peanut Butter (creamy or chunky)
  • 3 Tablespoons Low-Sodium Soy Sauce
  • 2 Tablespoons Rice Vinegar
  • 1/4 cup Water
  • 1 Tablespoon Brown Sugar
  • 2 teaspoons Toasted Sesame Oil
  • 2 teaspoons Sriracha Hot Sauce (optional)

Noodles / Stir-Fry

  • 6 ounces Instant Ramen Noodles (discard any flavor packets)
  • 1 Tablespoon Cooking Oil (grapeseed, vegetable, or peanut oil)
  • 2 cups Vegetables, thinly sliced or chopped (such as shredded carrots, shredded cabbage, diced bell pepper, or defrosted frozen vegetable mix)
  • 2 cups Cooked Shredded Chicken (leftover cooked chicken or turkey works well)
  • 1/4 cup Roasted, Unsalted Peanuts, roughly chopped
  • Chopped Cilantro, Green Onions, Lime Wedges, or Sliced Cucumbers (optional, for garnish)

Instructions

  1. Prepare the noodles: Bring a saucepan of water to a boil on the stove or heat water in the microwave. Add the ramen noodles and soak in the hot water until tender but still with some bite, about 2 to 3 minutes. Be careful not to overcook as they will continue cooking later. Drain and set aside.
  2. Make the peanut sauce: In a bowl, whisk together grated fresh ginger, chopped garlic, peanut butter, low-sodium soy sauce, rice vinegar, water, brown sugar, toasted sesame oil, and optional sriracha hot sauce until smooth and well combined.
  3. Cook the vegetables: Heat a wok over medium-high heat. Add the cooking oil, then sauté the thinly sliced or chopped vegetables until tender, approximately 2 to 4 minutes. Harder vegetables like carrots may need an extra minute or two to soften.
  4. Add sauce and chicken: Pour the prepared peanut sauce over the sautéed vegetables in the wok, then add the shredded cooked chicken. Stir and cook everything together for about one minute until heated through and evenly coated.
  5. Combine noodles and finish: Remove the wok from heat and stir in the drained noodles and chopped roasted peanuts. Mix well to combine. Garnish with chopped cilantro, green onions, and serve with lime wedges and optional sliced cucumbers on the side for extra freshness and crunch.

Notes

  • Soy Sauce: This recipe uses low-sodium soy sauce to control saltiness. If using regular soy sauce, taste the sauce and add a bit more brown sugar to balance the flavors.
  • Vegetables: Any raw vegetables thinly sliced or chopped will work well. Good choices include shredded carrots, cabbage, bell peppers, or defrosted frozen vegetable mixes.
  • Chicken: Leftover cooked chicken or turkey is ideal for this recipe to save time and add protein.
  • Peanut Butter: Either creamy or chunky peanut butter can be used. The recipe was tested with commercial brands like JIF.

Keywords: Thai Chicken Peanut Noodles, peanut noodles, Thai recipe, quick dinner, chicken noodles, stir-fry noodles, peanut sauce

Find it online: https://busyrecipe.com/thai-chicken-peanut-noodles-recipe/