Thai Peanut Chicken and Noodles is your roadmap to unfussy takeout at home. Delicious, complex flavors emerge from simple pantry ingredients like magic! Scroll down for an easy video tutorial.
When I tried Thai Peanut Chicken the first time, I was skeptical.
It was 2004, I didn’t have a lot of exposure to ethnic cuisine, and peanut butter with noodles just sounded weird. Of course, unbeknownst to me, people all over the world were eating noodles with peanut sauce as often as I was eating peanut butter and jelly.
I was shocked at how tasty it turned out to be, and genuinely surprised when I found out no fancy Asian ingredients were harmed in the making of this dish.
These were basic pantry ingredients, and I was hooked.
Apart from boiling water to make the noodles, this dish doesn’t even require cooking. The residual heat from the hot noodles warms up the sauce. Or, enjoy this Thai Peanut Chicken room temperature or chilled.
Tweak the spiciness of your sauce up or down as you see fit. 1/4 teaspoon red pepper flakes won’t give much eat at all, while 2 teaspoons will make it HOT. But so good.
And the whole thing is ready in 30 minutes or less!
Thai Peanut Chicken and Noodles
- 8 ounces spaghetti noodles
- 1/3 cup chicken broth
- 1/3 cup creamy peanut butter
- 2 Tablespoons honey
- 1 Tablespoon soy sauce
- 1-2 teaspoons red pepper flakes see notes
- 1 teaspoon ground ginger
- 1 clove garlic minced
- 2 cups leftover chicken
- 2 carrots peeled, quartered, and sliced thinly lengthwise
- ¼ cup scallions sliced
- ¼ cup chopped peanuts
- Bring 4 quarts water and 1/2 teaspoon salt to a boil. Add noodles and cook according to package directions, about 5 to 7 minutes; drain well.
- In a large bowl, whisk together broth, peanut butter, honey, soy sauce, crushed red pepper, ginger, and garlic until smooth.
- Add noodles, chicken, and carrots and toss until evenly coated. Sprinkle with scallions and peanuts.