Thai Chicken Peanut Noodles
Total TimePrep/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 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.
Nutrition Facts2/3 cup chicken mixture with 3/4 cup spaghetti: 475 calories, 17g fat (3g saturated fat), 54mg cholesterol, 711mg sodium, 51g carbohydrate (6g sugars, 7g fiber), 33g protein.
Oct 30, 2019
Fabulous!!! I doubled the ground chicken (protein eaters in my house) and the sauce!
Aug 10, 2019
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!
Apr 29, 2019
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!
Jun 15, 2018
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.
Feb 3, 2018
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.
Nov 8, 2017
Great, easy dinner
Jul 25, 2017
May 26, 2017
The recipe written as is left something to desire. It was ok, but we found it to be dry.
Jun 8, 2016
I added water chestnut, bamboo shoots and broccoli. Awesome! !
May 23, 2016
Very good, we doubled sauce and used fresh noodles.