- 1/4 cup creamy peanut butter
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup lemon juice
- 1/4 cup reduced-sodium soy sauce
- 4 teaspoons Sriracha Asian hot chili sauce
- 1/4 teaspoon crushed red pepper flakes
- 12 ounces uncooked multigrain spaghetti
- 1 pound lean ground chicken
- 1-1/2 cups julienned carrots
- 1 medium sweet red pepper, chopped
- 1 garlic clove, minced
- 1/2 cup finely chopped unsalted peanuts
- 4 green onions, chopped
- In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain.
- Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain.
- Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions. Yield: 6 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Thai Chicken Peanut Noodles
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"Good dish. Followed the recipe with 3 exceptions - replaced ground chicken with ground turkey, used frozen peas and carrots instead of fresh carrots, and reduced noodles to about 8 ounces. Probably would be better with a little more spice."
"This was wonderful! Perfect kick of spice, we loved it! I used regular soy sauce, pretty much the only change from the recipe. There is so much flavor!"
"Tasty, quick and easy meal. I made the sauce as written but used rice noodles. I thought the spice level was just right but the sauce was lacking something. Will try adding some fish sauce next time and maybe use lime juice instead of lemon. I also thought it needed more sauce. Will make it with just 8 oz of noodles next time."
"Love this. I have switched to rice noodles and add some snow peas."
"Delicious!! I cut the sriacha in half so it wasn't too spicy for my little ones."