Thai Peanut Chicken and Noodles Recipe

Thai Peanut Chicken and Noodles Recipe
Thai Peanut Chicken and Noodles Recipe photo by Taste of Home
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Thai Peanut Chicken and Noodles Recipe

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This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. —Kristina Segarra, Yonkers, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons creamy peanut butter
  • 3 garlic cloves, minced
  • 1 to 2 teaspoons Sriracha Asian hot chili sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon molasses
  • 1 package (6.75 ounces) thin rice noodles
  • 1 pound chicken tenderloins, cut into 3/4-inch pieces
  • 2 tablespoons peanut oil, divided
  • 1 medium onion, chopped
  • Halved cucumber slices and chopped peanuts, optional

Directions

For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well.
In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan.
In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately. Yield: 4 servings.

Test Kitchen tips
  • This recipe can be made with angel hair pasta or thin spaghetti. Cook according to package directions for al dente, rinse with cold water, then drain. Add to the chicken mixture as directed.
  • These noodles are lightly coated with sauce. For more peanut flavor or creamier sauce, increase the peanut butter by 1 to 2 tablespoons.
  • If you don't have molasses, the same amount of honey or brown sugar can be used instead.
  • Originally published as Thai Peanut Chicken and Noodles in Simple & Delicious April/May 2018

    Nutritional Facts

    2 cups: 444 calories, 13g fat (2g saturated fat), 56mg cholesterol, 1270mg sodium, 48g carbohydrate (6g sugars, 2g fiber), 34g protein.

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    • 1/2 cup water
    • 1/4 cup soy sauce
    • 2 tablespoons rice vinegar
    • 2 tablespoons creamy peanut butter
    • 3 garlic cloves, minced
    • 1 to 2 teaspoons Sriracha Asian hot chili sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon molasses
    • 1 package (6.75 ounces) thin rice noodles
    • 1 pound chicken tenderloins, cut into 3/4-inch pieces
    • 2 tablespoons peanut oil, divided
    • 1 medium onion, chopped
    • Halved cucumber slices and chopped peanuts, optional
    1. For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well.
    2. In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan.
    3. In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately. Yield: 4 servings.

    Test Kitchen tips
  • This recipe can be made with angel hair pasta or thin spaghetti. Cook according to package directions for al dente, rinse with cold water, then drain. Add to the chicken mixture as directed.
  • These noodles are lightly coated with sauce. For more peanut flavor or creamier sauce, increase the peanut butter by 1 to 2 tablespoons.
  • If you don't have molasses, the same amount of honey or brown sugar can be used instead.
  • Originally published as Thai Peanut Chicken and Noodles in Simple & Delicious April/May 2018

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