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

Thai Peanut Noodles

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


  • 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


  • 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.