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

Thai Chicken Peanut Noodles Recipe

Read Reviews (15)
4.5 15
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

Ingredients

  • 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.

Directions

  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

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.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Thai Chicken Peanut Noodles(15)

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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!

MY REVIEW
Reviewed Mar. 19, 2014

Okay--this was awesome. The whole family enjoyed it. I might add a bit more srirarchi sauce next time around. Wonderful dish.

MY REVIEW
Reviewed Mar. 18, 2014

We loved it! I doubled the sauce the second time around, added broccoli and broccoli slaw and liked that even better. It's Lent so this Friday I'll be making it with shrimp.

MY REVIEW
Reviewed Mar. 3, 2014

This was good, but I should have used the reduced-sodium products as the recipe states. It was extremely salty with regular sodium soy sauce and broth.

MY REVIEW
Reviewed Mar. 2, 2014

Love the spice!

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