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

Thai Chicken Peanut Noodles Recipe

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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.

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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.

Reviewed Apr. 25, 2014

We loved this. I added some cilantro at the end with great results.

Reviewed Apr. 9, 2014

I was so surprised by how much I loved this! I used a full pound of whole wheat spaghetti. Tripled the garlic. Doubled the sauce ingredients. Didn't use red pepper flakes because I have little ones and didn't want it to be too spicy. I thought the heat level was perfect with the stated amount of Sriracha. Used 5 carrots and a large bell pepper. Added about a half cup of pasta boiling water just to loosen the sauce a bit and incorporate all the flavors. Really, really delicious. Definitely repeating!

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