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!
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!
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.
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.
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?
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 Peanut Noodles
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.
Recipe source: Adapted from my Pork Pad Thai recipe
#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
Love. love, love peanut sauce. I made one this month, too, and drizzled it on top of sweet potato towers. Hooray for #foodieextravaganza.
What a fun idea! I LOVE sweet potatoes.
Those look so GOOD!! I will definitely have to try this one – soon. Yumm!
Thanks Rebekah! Enjoy! 🙂
That is gorgeous with the red peppers and I love the hit of sour from the lime!
Beautiful photos….you can just taste the dish by looking at them.
Thank you so much Wendy! 🙂
What a great looking dish, I love peanut butter in these kind of dishes.
Absolutely beautiful photos! Love the garnish on top. I will definitely have to try this.
Me too! It was pretty fun and easy to make. Thanks Tara! Hope you get to try this dish soon. 🙂
This looks amazing! I love peanut sauce, I can’t wait to give this a try! Love the big bright beautiful photos!
Thanks Becky!
What a gorgeous dish! The colors and textures look incredibly delicious! Sure does beat what we’re having for dinner this evening 😉
haha! I love the colors and textures that fresh veggies bring to any dish. Thanks Renee!
This looks amazing! Love how simple the sauce is.
Me too! The easier, the better! I hate cleaning the blender for small things like sauces so making it in a jar is the way to go.
Really beautiful dish.
This dish is so beautiful, I love thai peanut noodles. P.S. your photos are amazing!
Thanks so much Jacklyn!
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.
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!!!
Wow Melanie!!! You have some great recipes here! I’m excited to look around more and start cooking what you are cooking!! =) Thanks Melanie!!
Thanks Lara! I hope you find some recipes to enjoy! 🙂
This was so delicious! Thank you for this wonderful recipe.
This was delicious !! And filling! Even my picky kids liked it!!
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!
That is awesome Kari! I’m glad you found a way to make it work for you. 🙂