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Garnish & Glaze

Thai Chicken Peanut Noodles

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THAI CHICKEN PEANUT NOODLES are made up of whole wheat noodles, lean meat, veggies, and peanut sauce. An easy, healthy meal the family will love!
Thai Chicken Peanut Noodles | Garnish & Glaze

Hey friends!  Have you ever had peanut butter in a savory dish?  I promise it’s D-licious!  Well, this Thai Chicken Peanut Noodle recipe is anyway, as well as my Pork Pad Thai recipe.  My 17 month old even liked it but I felt pretty bad for her because eating pasta with your hands can be quite difficult.  Kind of like me eating with chop sticks.

Anyway, I’m bringing you a peanut butter recipe because I joined a group a bloggers for a #FoodieExtravaganza and this month’s ingredient that we all had to make a dish with is PEANUT BUTTER.  At the end of this post you’ll find more peanut butter goodness so keep reading and then go check out their yummy recipes!Thai Chicken Peanut Noodles | Garnish & Glaze

So besides being scrumptious, these Thai Chicken Peanut Noodles only take 30 minutes AND (I bet you couldn’t even tell) are made with whole wheat noodles!  Ha!  You thought it was dark because of the peanut sauce?  Yes… but also because it’s whole wheat pasta.  Seriously, great way to sneak in more fiber and vitamins & minerals.  

Thai Chicken Peanut Noodles | Garnish & Glaze

Oh and the sauce is super duper easy to make.  You don’t even have to cook it.  Just toss it all in a jar, shake some anger out and voila!  Now, the recipe calls for Sriracha which is an Asian hot sauce found in the Asian aisle but if you can’t handle any heat, leave it out or just add a little at a time between shakes.  I put 2 teaspoons of it in and my baby did fine with the heat.

Thai Chicken Peanut Noodles | Garnish & Glaze

I’m obsessed with cilantro.  Love that it’s in practically every Thai and Mexican dish.  It just adds a level of freshness. Don’t ya think?

Thai Chicken Peanut Noodles | Garnish & Glaze

K, so I’m not gonna lie, I’m pretty proud of my fun garnish on top.  I mean, after all, my blog is called Garnish & Glaze so I should have some good garnishes right?  Find out how to make this garnish and while you’re there follow me on Instagram for more #cookingtricksandtips to come!  Any requests/suggestions?

Thai Chicken Peanut Noodles

Thai Chicken Peanut Noodles | Garnish & Glaze
Print Recipe
5 from 4 votes

Thai Peanut Noodles

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4 -6
Author: Garnish and Glaze

Ingredients

  • 1 pound chicken breasts, cut into thin strips
  • 1 tablespoon oil
  • 3 cloves garlic, minced
  • 12 ounces whole wheat spaghetti noodles
  • 1 red bell pepper, cut into thin strips
  • 1 cup carrots, shredded
  • 2 green onions, chopped
  • 3 tablespoons cilantro, chopped (plus more for garnish)
  • 1/4 cup roasted peanuts
  • Toasted sesame seeds, for garnish

For the Sauce:

  • 1/4 cup peanut butter
  • 1/4 cup hot water
  • 3 tablespoons soy sauce
  • 2 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1-3 teaspoon Sriracha sauce, make it as hot as you like
  • Juice of 1/2 lime

Instructions

  • Place all sauce ingredients in a jar and shake until combined. Set aside.
  • Boil 4 quarts of water and cook noodles as directed on package. Reserve 1 cup pasta water before draining (I just scoop it out with a mug.
  • Meanwhile, heat oil in a large non-stick skillet over medium high heat. Add chicken and cook until browned on all sides (5-6 minutes). Add the bell pepper, carrots, and garlic and stir fry for 2 more minutes. Take the pan off the heat and mix in the sauce, noodles, green onion, and peanuts. Add some of the pasta water as needed if noodles seem dry. Garnish with cilantro and sesame seeds. Serve.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Recipe source: Adapted from my Pork Pad Thai recipe

THAI CHICKEN PEANUT NOODLES are made up of whole wheat noodles, lean meat, veggies, and peanut sauce. An easy, healthy meal the family will love!

Thai Chicken Peanut Noodles | Garnish & Glaze

#FoodieExtravaganza Recipes: 

Savory Dishes

Peanut Butter and Chicken Pumpkin Stew by Reneé at Kudos Kitchen by Reneé

Peanut Butter Beef Stew by Joy at The Joyful Foodie

Peanut Butter Curry Ramen by Marissa at Rae Gun Ramblings

Peanuty Autumn Roots by Camilla at Culinary Adventures with Camilla

Sesame Noodles with Spicy Peanut Sauce by Stacy at Food Lust People Love

Sweet Treats

3 Ingredient Peanut Butter Cookies by Lindsay at My Creative Days

Applesauce Peanut Butter Muffins by Kathleen at Fearlessly Creative Mammas

Buckeye Brownie Bites by Teri at The Freshman Cook

Dairy Free Chocolate Syrup Swirled Peanut Butter Blondies by Mary Frances at The Sweet {Tooth} Life

Hong Kong French Toast by Tara at Tara’s Multicultural Table

Reese’s Krispies Popcorn by Rebekah at Making Miracles

Peanut Butter & Potato Chip Fudge by Kaylin at Keep it Simple, Sweetie

Peanut Butter and Jelly Cupcakes by Jacklyn at Mrs. Penguin Bakes

Peanut Butter Filled Steamed Buns by Wendy at A Day in the Life on the Farm

Peanut Butter Potato Candy by Cindy at Cindy’s Recipes and Writings

Pumpkin & Peanut Butter Pop Tarts by Kelly at Passion Kneaded

Salted Vanilla Bean Peanut Butter Cup Fudge by Laura at Baking in Pyjamas

Reader Interactions

Comments

  12. Melanie, this was delicious! I made it Sunday for dinner and everybody loved it! If I made it again I would double the chicken though, Robbie eats 6 oz of meat himself and therefore do 1.5x the sauce. Also, I need to fly you out here to teach me how to cook it as fast as you do because it took me 1 hour and 45 minutes from start to finish. But, I do think I am slow.

    Reply

    • Meri- I’m glad you’ve adapted the recipe to make it work better for your family. This is a recipe that is super adaptable. That is a long time to spend on this recipe but maybe it’s because you have four kids demanding your attention while you make it? Making a new recipe also always takes a little longer since you’re not familiar. Once you make it a few more times you’ll get faster. But I’ll take you up on your offer! 🙂 I haven’t seen you guys in forever!!!

      Reply

  16. I wanted to let you know I’ve adapted this into one of my favorite keto meals! I use zucchini instead of pasta, truvia brown sugar blend instead of brown sugar, Bragg liquid aminos instead of soy sauce and six tablespoons of tb2 and two extra tablespoons of water for the peanut butter. It is so good and freezes well! Thank you thank you thank you for this recipe that I could make work for me!

    Reply

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