Go Back
+ servings
Thai peanut chicken noodles on a gray plate.
Print

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.
Course Main Course
Cuisine Asian, Thai
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 (1 cup servings)
Calories 560kcal

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  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 (1/3 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 1/4 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.

Nutrition

Serving: 1cup | Calories: 560kcal | Carbohydrates: 61g | Protein: 34g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 511mg | Potassium: 659mg | Fiber: 5g | Sugar: 14g | Vitamin A: 5335IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 3mg