Thai Peanut Chicken and Noodles
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
Total TimePrep/Total Time: 30 min.
- 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 chili sauce
- 1 teaspoon sesame oil
- 1 teaspoon molasses
- 1 package (6.75 ounces) thin rice noodles
- 2 tablespoons peanut oil, divided
- 1 pound chicken tenderloins, cut into 3/4-inch pieces
- 1 medium onion, chopped
- Halved cucumber slices and chopped peanuts, optional
- 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.
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Nutrition Facts2 cups: 444 calories, 13g fat (2g saturated fat), 56mg cholesterol, 1270mg sodium, 48g carbohydrate (6g sugars, 2g fiber), 34g protein.
Originally published as Thai peanut chicken noodles in Simple & Delicious April/May 2018
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