Thai Chicken Peanut Noodles
My husband loves the spicy Thai flavors in this speedy, simple dish and often breaks out the chopsticks for a more immersive experience. — Jennifer Fisher, Austin, Texas
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 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
Reviews
So awesome! We cant stop making it!
Made this for dinner last night, and my husband and I both loved it! The sauce was delicious, he even told me that he thought it tasted better than a lot of restaurants we have been to! Obviously this is not an “authentic” Thai recipe, but that is just fine with me, I like the simplicity of only using six ingredients for the sauce. I added some zucchini for some extra veggies, and used some brown rice and millet noodles, it was great. Definitely adding this to the dinner rotation. We would like to make this for company we are having over, but they cannot tolerate heat. Is there a substitute I can use instead of the sriracha sauce in this recipe to make it less spicy for them? I will also omit the crushed chili flakes. Thanks so much for this fantastic recipe!
I love this recipe! Great peanut sauce consitancy with just the right amount of heat. I didn't have fresh peppers available, so I substituted a frozen onion, bell pepper, celery mix and added the fresh carrots. Worked great and the flavor was delightful. I recommend it for a quck and easy meal from pantry staples to table in less than 30 minutes. Even my picky eaters wanted more!
Fabulous!!! I doubled the ground chicken (protein eaters in my house) and the sauce!
Pretty good recipe using everyday American kitchen items but still achieving that Thai spice and flair. Like others have noted, you should double the sauce recipe to really coat everything in the dish, as well as halving (or 3/4ing) the pasta. I added two fresh de-seeded thai birdseed peppers (worth investing in if available, they are super spicy!), skipped the red pepper flakes, halved the sriracha, used the same amount of lime juice rather than lemon so as not to overwhelm with citrus, and used 3 garlic cloves instead of just 1. I also added in about 2 teaspoons sugar to the sauce, but wish I added more as the end result was pretty salty (though I didn’t have low-sodium soy sauce or broth on hand, just regular, so that may be the explanation). I also used cubed chicken breast rather than ground, if you do that just be sure to cook it through before adding the veggies and aromatics. Really appreciate this recipe for the measurement reference as well as the accessibility of all the items, will definitely remake with my little personal edits and add a bit more sweetness to the sauce!
I did use leftover cooked chicken for this dish instead of ground chicken, but the sauce for this dish is amazing. It was a home run for me, my husband, and my grandmother-in-law, and we all have very different tastes when it comes to food. The sauce came out very velvety and flavorful, and the vegetables provided a perfect sweetness and crunch. I will definitely make this again!
It's good. I've made it twice as printed. The last time I used 2 c. rotisserie chicken and Gochujang paste instead of hot sauce and crushed pepper. I should have read the reviews before making this time as I would have made more sauce.
If I could give it a zero star, I would have. Any Thai recipe would have a balance of sweet, salty and sour. This is missing sweet and it is very salty as written. I made the recipe as is and all I could taste was sour and salt. Has to adjust by adding more water and homey to balance out the flavors. Not a good recipe.
Great, easy dinner
Good one