Skip the takeout — Thai Peanut Chicken Noodles are a fast, satisfying dinner you can make at home.
Some evenings I have the luxury of lingering in the kitchen, chopping and sautéing slowly with a glass of wine. Other nights, after a long day of chasing a curious toddler, calming tears, and keeping up with nonstop energy, I need dinner on the table right away. On those nights, this noodle dish is a lifesaver. It involves a bit of chopping and a quick sauté, but the peanut sauce comes together in the food processor in minutes, and the whole meal finishes fast.
If you want to shave even more time off the prep, chop the vegetables and make the peanut sauce a day ahead. Store the sauce in the fridge and assemble when you’re ready to cook.
I could eat these noodles every week — the peanut sauce is one of my favorites. It blends peanut butter, soy sauce, rice vinegar, a touch of honey or agave, lime juice, chili garlic sauce for heat, fresh ginger, and garlic. The combination is savory, tangy, slightly sweet, and a little spicy — everything you want in a noodle sauce.
Paired with slippery spaghetti, tender chicken, and crisp vegetables, then finished with chopped peanuts and cilantro, this dish is irresistibly tasty and makes a great weeknight meal.
My little guy loved this too. I adjusted the sauce to be more baby-friendly by reducing the soy sauce and using agave instead of honey, and he happily ate leftovers for several days. He enjoyed the chicken, cut-up noodles, and small pieces of bell pepper — I’m hopeful his adventurous palate keeps growing!
Thai Peanut Chicken Noodles
Ingredients
- For the sauce:
- ⅓ cup peanut butter (smooth or crunchy)
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce (or Sriracha)
- 1 tablespoon honey or agave (agave makes the sauce baby-safe)
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 2 tablespoons fresh lime juice
- For the pasta:
- 2 tablespoons olive oil
- 12 oz boneless skinless chicken breast, cut into bite-sized cubes
- 1 red or yellow bell pepper, sliced
- 2 medium carrots, cut into matchsticks
- ¾ cup frozen peas, thawed
- 10 oz whole wheat spaghetti, cooked
- ⅓ cup cilantro, chopped
- ½ cup peanuts, chopped
Instructions
- Combine all dressing ingredients in a food processor and blend until smooth.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
- Add the diced chicken and cook 8–10 minutes, until cooked through.
- Remove the chicken from the skillet. Add the remaining 1 tablespoon olive oil, then cook the bell pepper, carrots, and peas until softened, about 5–7 minutes.
- Add the chicken and cooked spaghetti to the skillet with the vegetables. Toss everything with the peanut sauce until evenly coated.
- Serve topped with chopped cilantro and peanuts.
- Enjoy!
Tried this recipe?
Mention @greensnchocolate to let me know!
Need more ideas?
Check the recipe collection for more quick weeknight meals.
