Show Subscription Form

Thai Chicken Peanut Noodles Recipe
Thai Chicken Peanut Noodles Recipe photo by Taste of Home

Thai Chicken Peanut Noodles Recipe

Publisher Photo
My husband loves the spicy Thai flavors in this speedy, simple dish and breaks out the chopsticks for a more immersed experience. — Jennifer Fisher, Austin, Texas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

2/3 cup chicken mixture with 3/4 cup spaghetti equals 475 calories, 17 g fat (3 g saturated fat), 54 mg cholesterol, 711 mg sodium, 51 g carbohydrate, 7 g fiber, 33 g protein.


  1. In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain.
  2. 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.
  3. 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.
Originally published as Thai Chicken Peanut Noodles in Taste of Home February/March 2014

Nutritional Facts

2/3 cup chicken mixture with 3/4 cup spaghetti equals 475 calories, 17 g fat (3 g saturated fat), 54 mg cholesterol, 711 mg sodium, 51 g carbohydrate, 7 g fiber, 33 g protein.

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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 29, 2014

"This is an excellent dish. We really liked it. I cut the hot sauce back some and did not add the red pepper flakes - we are sensitive to too much heat. We made it as spicy as we could handle and LOVED IT !!! This is going in the green "its a keeper" binder !!"

Reviewed Aug. 4, 2014

"We really liked this, a family pleasing dish! The store I shopped at didn't have ground chicken so I used ground pork instead. I also omitted the red pepper flakes as I feared they may add too much spice for my family's taste and the amount of heat was perfect. The peanuts on top added great texture. I will certainly make this again."

Reviewed Jul. 10, 2014

"I made this for my son who eats at Thai restaurants every noon in Boston. The only change that I made was to use lime juice instead of lemon juice. He really liked it! My husband likes spicy Asian food and he loved it."

Reviewed Jun. 5, 2014

"Very good. Doubled the recipe. I substituted shrimp for the chicken, and my veg was snow peas instead. I used fresh-squeezed lemon juice, but next time I will use half as much, as I found the lemon flavour a bit overpowering. I also used about half the amount of srichacha sauce, so it wouldn't be too spicy... I also used Udon noodles, they're the best for this kind of dish I think, as they're nice and thick and the sauce sticks to them well..."

Reviewed Jun. 3, 2014

"MMM! Simple recipe but big flavor. I omitted the red pepper and Sriracha and used cubed chicken breast instead. I also substituted homemade egg noodles. Accidentally doubled sauce, but it worked out because my hubby wanted more in his dish."

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT