Print Options

Back to Thai Chicken Peanut Noodles >

Include these items:

Select reviews >

Taste of Home Logo

Thai Chicken Peanut Noodles

 Thai Chicken Peanut Noodles
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
6 ServingsPrep/Total Time: 30 min.


  • 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.

2 of 2

Thai Chicken Peanut Noodles (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.