Thai Chicken Peanut Noodles Recipe

4.5 40 39
Thai Chicken Peanut Noodles Recipe
Thai Chicken Peanut Noodles Recipe photo by Taste of Home
Publisher Photo

Thai Chicken Peanut Noodles Recipe

Read Reviews
4.5 40 39
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
Originally published as Thai Chicken Peanut Noodles in Taste of Home February/March 2014

Nutritional Facts

2/3 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.

  • 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.
Originally published as Thai Chicken Peanut Noodles in Taste of Home February/March 2014

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Reviews forThai Chicken Peanut Noodles

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prod25-5 User ID: 9227521 269939
Reviewed Jul. 25, 2017

"Good one"

MY REVIEW
jkcoach98 User ID: 6551173 267354
Reviewed May. 26, 2017

"The recipe written as is left something to desire. It was ok, but we found it to be dry."

MY REVIEW
hicks91 User ID: 6731271 249200
Reviewed Jun. 8, 2016

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

MY REVIEW
vimy101 User ID: 8670483 248541
Reviewed May. 23, 2016

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

MY REVIEW
needsomezzzs User ID: 4392298 243718
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!"

MY REVIEW
[email protected] User ID: 5947940 243481
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."

MY REVIEW
Remenec User ID: 6059530 243065
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."

MY REVIEW
twinkiedog User ID: 8053636 242755
Reviewed Jan. 28, 2016

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

MY REVIEW
marantilla User ID: 2118341 235015
Reviewed Oct. 15, 2015

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

MY REVIEW
KathyDiNi User ID: 8513985 231895
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."

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