Thai Peanut Chicken and Noodles is your roadmap to unfussy takeout at home. Delicious, complex flavors emerge from simple pantry ingredients like magic!

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.

Thai Peanut Chicken and Noodles in a white bowl.

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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. ¼ 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 in a white bowl with a serving spoon and fork.

Thai peanut chicken noodles on a gray plate.

Thai Peanut Chicken and Noodles

Thai Peanut Chicken and Noodles is a 30-minute recreation of one of my favorite Thai takeout recipes. Leftover or rotisserie chicken, pasta, and pantry staples make team up for this easy dinner idea that comes together quicker than delivery can arrive at your door.
5 from 10 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 6 (1 cup servings)
Course Main Course
Cuisine Asian, Thai
Calories 560


  • 8 ounces spaghetti (see note 1)
  • 1/3 cup chicken broth (see note 2)
  • 1/3 cup creamy peanut butter (see note 3)
  • 2 Tablespoons honey
  • 1 Tablespoon soy sauce
  • 1-2 teaspoons crushed red pepper flakes (see note 4)
  • 1 teaspoon ground ginger
  • 1 clove garlic minced
  • 2 cups cooked chicken (see note 5)
  • 2 carrots peeled, quartered, and sliced thinly lengthwise
  • ¼ cup scallions sliced
  • ¼ cup peanuts chopped


  • Bring 4 quarts water and ½ 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.

Recipe Video


  1. Spaghetti: Another long-cut pasta like udon, ramen, linguine, soba, or lo mein noodles also works in a pinch.
  2. Chicken broth: You just need a splash (⅓ cup) so feel free to use broth from a box. If you have some already made, of course you can opt for Homemade Chicken Broth instead.
  3. Creamy peanut butter: Yes, the same you use to make your kids' classic PB&Js (and my favorite Peanut Butter Blossom cookies). Store-bought or Homemade Peanut Butter; just be sure it's creamy and not crunchy.
  4. Crushed red pepper flakes: To reduce the amount of heat in the finished Thai Peanut Chicken and Noodles recipe, use as little as ¼ teaspoon crushed red pepper flakes (or omit them entirely).
  5. Cooked chicken: Leftovers from last night, Homemade Rotisserie Chicken, or grocery store rotisserie chicken; any of the above will do.
  6. Yield: This 30-minute meal makes six 1-cup entree-sized servings. Serve with Rainbow Thai Salad with Mango and you have one marvelous restaurant copycat feast.
  7. Storage: Store leftovers in the refrigerator for up to 4 days.
  8. Make ahead: The noodles can be cooked a day in advance and stored in an airtight container in the refrigerator (rinse with hot water to revive before tossing with the sauce). The sauce can be made a day in advance, too. Bring to room temperature for at least 30 minutes.


Serving: 1cupCalories: 560kcalCarbohydrates: 61gProtein: 34gFat: 21gSaturated Fat: 4gCholesterol: 53mgSodium: 511mgPotassium: 659mgFiber: 5gSugar: 14gVitamin A: 5335IUVitamin C: 5mgCalcium: 60mgIron: 3mg
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  1. ABSOLUTELY yummy!! Will definitely make this again! 
    I would not change a thing!!   5 stars for sure! 5 stars

  2. I already have copied this identical recipe from last year from another blog. Except all you have changed is the type of pasta. And you haven’t given any credits to the previous source.

    1. I got this recipe form my friend Jessi in Minnesota in 2004. Blogs weren’t even around then (well, maybe Simply Recipes). She possibly got it from Betty Crocker or something like that, but I have no idea. Maybe that other blogger got it from the same place. I absolutely didn’t copy this from another blogger.

    2. Like all artists, whether they be writers, chefs, musicians, etc…everyone looks at, learns from, and modifies everyone else’s stuff. This particular recipe can be found on countless blogs, as can just about any other recipe. What makes it unique are minor modifications, the author’s text, photos, etc…

      There’s no patent on thai peanut chicken. ;-)5 stars

    3. Who cares thanks for sharing the recipe.  The boxing arena is around the block if that would make you feel better.5 stars

  3. And make this delightful dish gluten-free with Jovial-brand Capellini (vermicelli) pasta. I’m not necessarily promoting Jovial products, but when it comes to gluten-free pasta performance this is as close as you can get to wheat-flour products. In simpler terms, it doesn’t get mushy like those containing anything other than 100% rice flours. And not all brands are necessarily good but Jovial has nailed it! There’s quinoa or teff (horrible flavor and texture), corn (turns into wallpaper paste-really fast from al dente), et al. :-)5 stars

  4. This is my idea of heaven – probably what I would choose for my last meal! Thank you for the simple recipe!

    I love the little carrot shavings. I had a salad today with carrot in it like that, and am definitely going to prepare carrots like that myself from now on!