Spicy Thai Peanut Chicken Noodles

A Bold and Flavorful Fusion of Heat, Creaminess, and Comfort

If you’re on the hunt for an unforgettable weeknight dinner or a crowd-pleasing dish bursting with flavor, you’ve just found it. This Spicy Thai Peanut Chicken Noodles recipe is the perfect combination of savory, nutty, spicy, and slightly sweet all in one comforting, noodle-filled bowl. It’s a dish that brings the complex and irresistible taste of Thai street food right to your kitchen with easy-to-find ingredients and a no-fuss cooking method.

Whether you’re already a fan of thai peanut chicken noodles or you’re trying something new, this recipe is a must-try. Imagine tender, juicy chicken strips infused with warm spices and marinated in a creamy yogurt blend, then baked to perfection. Pair that with rice noodles soaked in a velvety, spicy peanut sauce made with coconut milk, creamy peanut butter, and a touch of honey and sriracha. The result is a deeply flavorful dish that satisfies all your cravings.

Customizable, Family-Friendly, and Packed with Flavor

What’s fantastic about these thai peanut noodles with chicken is how customizable they are. Craving more veggies? Toss in red bell peppers, snow peas, or shredded carrots. Not a spice fan? Simply tone down the curry paste and sriracha. Need a vegetarian version? Swap the chicken for tofu and use vegetable broth instead. This recipe fits your taste and dietary needs without sacrificing that rich Thai flavor.

The creamy chicken with peanut sauce Thai dish also stores beautifully, making it great for meal prepping. Plus, it’s a dish that pleases both kids and adults alike. Top it off with crushed peanuts, fresh cilantro, sesame seeds, and a squeeze of lime for a restaurant-quality finish that hits every flavor note. The spicy, sweet, nutty sauce clings perfectly to the noodles and chicken, creating an addictive dish you’ll want to make again and again.

Fast, Flavorful, and Foolproof

Don’t let the ingredient list fool you this recipe is straightforward and stress-free. While the chicken bakes in the oven, you can whip up the sauce and cook the noodles. Before you know it, you’ll have a restaurant-quality bowl of Spicy Thai Peanut Chicken Noodles ready to impress. It’s your passport to a delicious Thai-inspired meal that brings people to the table with smiles and satisfied bellies.

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Spicy

Spicy Thai Peanut Chicken Noodles

Author: Cook Rella Cooking Method: Boiling, Broiling, Simmering Cuisine: Asian, Thai

Difficulty: Intermediate Prep Time 20 mins Cook Time 25 mins Rest Time 5 mins Total Time 50 mins

Servings: 6 Estimated Cost: $ 20 Calories: 670

Best Season: Spring, Summer

Dietary:

C Contains Dairy C Contains gluten (depending on noodle choice) C Contains meat C Contains peanuts C Contains Soy

Description

Looking for a delicious and bold meal? Try these Spicy Thai Peanut Chicken Noodles! Packed with rich flavors, tender chicken, and a spicy peanut sauce, this dish is perfect for any occasion. Quick to make and full of authentic Thai taste, these noodles are sure to become a family favorite. Whether you're a spice lover or craving something new, this recipe brings the heat and satisfaction in every bite. Try it today for a tasty, satisfying meal!

Ingredients

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Scale

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• 16 oz package of noodles, cooked according to directions

Chicken & Marinade

• ¹⁄₂ cup plain Greek yogurt
• 2 tsp red curry paste
• 2 tsp red curry paste
• 1 Tbsp brown sugar
• 1 tsp turmeric
• 1 tsp dried cilantro
• 1 tsp salt
• ¹⁄₂ tsp black pepper
• 2 lb boneless chicken (thinly sliced in to strips)

Peanut Sauce

• 1 (13-14 oz) can coconut milk
• ¹⁄₂ cup chicken broth
• ¹⁄₃ cup creamy peanut butter
• 3 Tbsp soy sauce
• 2 Tbsp honey
• 1 Tbsp sriracha sauce
• 1 ¹⁄₂ tsp minced garlic
• 1 tsp ground ginger

Optional Garnishes

• Chopped fresh cilantro
• Crushed roasted peanuts
• Sesame seeds
• Wedges of lime

Instructions

1. Preheat your oven to 425°F and line a baking sheet with foil.

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1. For the chicken: In a big bowl, mix together Greek yogurt, fish sauce, red curry paste, brown sugar, turmeric, cilantro, salt, and pepper. Add the chicken strips and coat them well with the marinade. Spread them out in a single layer on the baking sheet. Bake for 15-17 minutes, or until the chicken reaches 165°F (use a meat thermometer to check).

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1. Cook the noodles according to the package instructions. Before draining, save about a cup of pasta water. Drain the noodles and set them aside.

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1. For the peanut sauce: In a large pan, combine coconut milk, chicken broth, peanut butter, soy sauce, honey, sriracha, garlic, and ginger. Heat over medium-high heat, whisking often, until it starts to boil. Then reduce the heat and let it simmer for 3-5 minutes until it thickens a little (but not too much).

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1. Once the chicken is done, add it to the sauce and stir. Then add the cooked noodles and toss everything together. If the sauce is too thick, you can add a bit of the reserved pasta water, one tablespoon at a time, until it reaches your preferred thickness.

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1. Serve with optional toppings like cilantro, peanuts, sesame seeds, and a squeeze of lime.

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Nutrition Facts

Servings 6

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Amount Per Serving

Calories 670kcal

% Daily Value *

Total Fat 36g56%

Saturated Fat 12g60%

Cholesterol 105mg35%

Sodium 850mg36%

Potassium 850mg25%

Total Carbohydrate 50g17%

Dietary Fiber 4g16%

Sugars 17g

Protein 37g74%

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Vitamin A 2000 IU

Vitamin C 5 mg

Iron 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• This recipe is called Spicy Thai Peanut Chicken Noodles. If you don’t like spicy food, just use less chili paste in the chicken and less sriracha in the sauce. Try starting with just 1 teaspoon of each and see how you like it.

• Wondering if you can pan-fry the chicken instead of baking it? You can! I just prefer baking because I can pop the chicken in the oven and take care of everything else while it cooks. It always turns out great, and I don’t have to watch it closely.

• For the noodles, I use Thai Kitchen Stir-Fry Rice Noodles, which you can find at most grocery stores. (I’m not being paid to say that I just really like them for this recipe!) But you can use other types too, like soba, ramen, udon, egg noodles, or even spaghetti or linguine. Just make sure you have about 14 to 16 ounces.

• Want to add more veggies? Go for it! Snow peas, broccoli, carrots, and red bell peppers all work really well. Just cook them how you like before mixing them in.

• If your can of coconut milk looks separated, don’t worry! That’s normal. Just scoop it out and whisk it together it’ll blend smoothly once it heats up.

• One last tip: when measuring honey, spray your spoon or measuring cup with non-stick spray first. Then unscrew the lid and pour it comes out way easier!

Keywords: Spicy, Thai, Peanut, Chicken, Noodles, Thai noodles, Spicy noodles, Peanut sauce, Thai chicken recipe, Asian noodles, Quick dinner, Stir fry, Thai peanut sauce, Easy Thai recipe, Chicken stir fry, Spicy chicken noodles, Thai dinner, One pot meal, Weeknight dinner, Homemade takeout

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