Thai Chicken Peanut Noodles
Thai Chicken Peanut Noodles
Ingredients
For the Noodles
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch strips
- 3 garlic, cloves, minced
- 4 green onions, whites only, thinly sliced (reserve green tops for garnish)
- 8 ounces rice noodles, thin or medium
- 1 1/2 cups chicken stock
- 1/2 cup full-fat coconut milk
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons light brown sugar, packed
- 3 tablespoons soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup chopped peanuts
For Garnish (Optional)
- 2 green onions, green tops, thinly sliced
- 2 tablespoons crushed peanuts
- 1/2 cup carrots, julienned
- 1/2 cup daikon radish, julienned
- 2 lime wedges
Instructions
- 1
Heat a large skillet or wok over medium-high heat. Add the sliced chicken thighs and cook, stirring occasionally, until lightly browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic and the white parts of the green onions to the skillet with the chicken. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Stir in the rice noodles, chicken stock, and coconut milk. Bring the mixture to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until the liquid has reduced by about half and the noodles are tender, about 5-7 minutes.
⏱️ 7 min
- 4
Add the peanut butter, brown sugar, soy sauce, lime juice, and chopped peanuts to the skillet. Stir well until the peanut butter is fully melted and the sauce is smooth and creamy, coating all the noodles and chicken evenly.
⏱️ 3 min
- 5
Remove from heat. Taste and adjust seasoning if necessary, adding more soy sauce for saltiness or lime juice for brightness.
⏱️ 1 min
- 6
Serve the Thai Chicken Peanut Noodles immediately in bowls. Garnish with reserved green onion tops, crushed peanuts, julienned carrots, julienned daikon, and a lime wedge for squeezing, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Chicken Peanut Noodles
For the Noodles
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch strips
- 3 garlic, cloves, minced
- 4 green onions, whites only, thinly sliced (reserve green tops for garnish)
- 8 ounces rice noodles, thin or medium
- 1 1/2 cups chicken stock
- 1/2 cup full-fat coconut milk
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons light brown sugar, packed
- 3 tablespoons soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup chopped peanuts
For Garnish (Optional)
- 2 green onions, green tops, thinly sliced
- 2 tablespoons crushed peanuts
- 1/2 cup carrots, julienned
- 1/2 cup daikon radish, julienned
- 2 lime wedges
Instructions
- 1
Heat a large skillet or wok over medium-high heat. Add the sliced chicken thighs and cook, stirring occasionally, until lightly browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic and the white parts of the green onions to the skillet with the chicken. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 3
Stir in the rice noodles, chicken stock, and coconut milk. Bring the mixture to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until the liquid has reduced by about half and the noodles are tender, about 5-7 minutes.
⏱️ 7 min - 4
Add the peanut butter, brown sugar, soy sauce, lime juice, and chopped peanuts to the skillet. Stir well until the peanut butter is fully melted and the sauce is smooth and creamy, coating all the noodles and chicken evenly.
⏱️ 3 min - 5
Remove from heat. Taste and adjust seasoning if necessary, adding more soy sauce for saltiness or lime juice for brightness.
⏱️ 1 min - 6
Serve the Thai Chicken Peanut Noodles immediately in bowls. Garnish with reserved green onion tops, crushed peanuts, julienned carrots, julienned daikon, and a lime wedge for squeezing, if desired.
⏱️ 1 min