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Thai Chicken Peanut Noodles Recipe

Thai Chicken Peanut Noodles Recipe

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


  • 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.

Nutritional Facts

2/3 cup chicken mixture with 3/4 cup spaghet: 475 calories, 17g fat (3g saturated fat), 54mg cholesterol, 711mg sodium, 51g carbohydrate (6g sugars, 7g fiber), 33g protein

Reviews for Thai Chicken Peanut Noodles

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Reviewed Jun. 8, 2016

"I added water chestnut, bamboo shoots and broccoli. Awesome! !"

Reviewed May. 23, 2016

"Very good, we doubled sauce and used fresh noodles."

Reviewed Feb. 12, 2016

"We had this for dinner tonight. Was so good. I did use rice noodles instead of pasta and used chicken breast instead of ground meat.. I also doubled the sauce as other suggested. Used sambal oelek instead of sriracha sauce but did not double this in sauce. Gave the dish a nice background heat. The whole family enjoyed will absolutely make again!"

Reviewed Feb. 8, 2016

"I made this tonight for dinner. It is definitely a keeper. I too added the sweet chile sauce and the red pepper flakes. I like mine more spicy than my husband, so I added some bottled peanut sauce. It was just perfect. I also added zucchini and yellow squash and diced the chicken breast. I probably used 1/2 the amount of spaghetti called for. It was just perfect and we might have enough for leftovers."

Reviewed Feb. 2, 2016

"Very delicious! I did make a couple changes, though. I used a sweet chili sauce instead of hot sauce (just my preference.) I also doubled the amount of chili sauce and soy sauce, since it was a tad dry. In place of the ground turkey, I used shredded turkey breast meat from a precooked rotisserie chicken."

Reviewed Jan. 28, 2016

"Loved it! Will increase the amount of liquid when I make again. Was a little dry."

Reviewed Oct. 15, 2015

"love this and due to make again, my hubby even liked it"

Reviewed Aug. 27, 2015

"There was something off about the sauce. I think it may have been the chicken broth. I ended up keeping the other elements of the recipe and replacing the sauce with another I found."

Reviewed May. 19, 2015

"Very good. Will increase the amount of liquid next time."

Reviewed May. 18, 2015

"I've been making a version of this recipe for a couple of years. Wonderful recipe. I prefer using rice noodles instead of pasta, though. Adding stir fried broccoli adds a different texture and some color which we like. I use Dynasty That Chili Garlic Paste which gives this dish plenty of heat. In fact I use it sparingly and just put it on the table so each person can add the amount of heat desired. I like heat while husband is a tad more conservative."

Reviewed Apr. 4, 2015

"This is one of my favorite recipes because it's so delicious and easy to make. My family loves when I make this for dinner. I follow the recipe exactly as written."

Reviewed Feb. 11, 2015

"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."

Reviewed Feb. 8, 2015

"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!"

Reviewed Feb. 4, 2015

"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."

Reviewed Jan. 29, 2015

"Love this. I have switched to rice noodles and add some snow peas."

Reviewed Jan. 28, 2015

"Delicious!! I cut the sriacha in half so it wasn't too spicy for my little ones."

Reviewed Jan. 23, 2015

"This is so delicious. I love the mixture of peanut butter and sriracha. The whole grain pasta has the perfect body for the sauce. The only change I made was to leave out the bell pepper, but that's just because I don't like them."

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."

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!"

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."

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."

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."

Reviewed Mar. 2, 2014

"Love the spice!"

Reviewed Feb. 26, 2014

"A very tasty quick chicken dish! I'll add a bit of brown sugar, or honey and cilantro the next time I make this."

Reviewed Feb. 24, 2014

"We LOVED this. My family said it was restaurant quality. I made it twice in about 10 days. All the favors blend so nicely and it has just enough zip...not too much. I would highly recommend and did use the matchstick carrots for extra ease (they just happened to be on sale the week I needed them.)"

Reviewed Feb. 10, 2014

"Made this last week and the family really liked it. I did add 1/2tsp of chinese 5spice to ground chicken when cooking as I thought it needed more flavor. Will make again"

Reviewed Feb. 7, 2014

"I thought this recipe was okay. We did not eat the leftovers. I did use 6 carrots. I did not have any green onions on hand. Maybe we would have enjoyed it with more veggies."

Reviewed Feb. 6, 2014


Reviewed Feb. 6, 2014

"This recipe is absolutely delicious. I cut the recipe in half and used diced chicken thighs for the ground chicken (about 8 1/2 ounces) and the pasta to 4 ounces.. Will have again and aagain. It will be a favorite!"

Reviewed Jan. 31, 2014

"Quick and easy. We didn't have the Asian hot chili sauce, so we substituted Asian hot oil plus some chili pepper paste and it was spicy enough for us! Good recipe for when you are pressed for time."

Reviewed Jan. 30, 2014

"So good! My two year old ate it all up! My husband doesn't like sliced peppers, so I just added more carrots which suited my son just fine. We had a friend over and she raved about it and took a picture of the recipe in the magazine so she could make it later."

Reviewed Jan. 29, 2014

"Made this dish with left over cooked chicken, quick to make!"

Reviewed Jan. 26, 2014

"I doubled the peanut butter and added more Siracha. Very good and the family loved it!"

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Wine Pairings

Light-Bodied White Wine

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