Thai Peanut Noodles with Homemade Peanut Sauce — These peanut noodles are easy, ready in 20 minutes, and packed with so much flavor from the peanut butter, ginger, and sesame oil!
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Easy Thai Peanut Noodles
I love peanut sauce. I don’t even need the chicken, noodles, or vegetables. I could eat just the peanut sauce by the spoonful.
Homemade Thai peanut sauce makes everything taste amazing including simple rice noodles and vegetables. It’s so easy to make at home, takes two minutes to whisk together, it’s far more cost-effective than those small storebought jars, and you control the ingredients. I adapted the peanut sauce portion of today’s recipe from my Peanut Noodles with Vegetables.
The Thai peanut noodles are easy, ready in 20 minutes, and packed with so much flavor from the peanut butter, ginger, and sesame oil. Sesame oil provides the classic peanut sauce flavor profile and it’s a must-have.
There’s awesome texture contrast between the crispy sugar snap peas, crunchy carrots and peanuts, the tender chicken, and soft rice noodles. Look for rice noodles (sometimes called pad thai noodles) in the Asian aisle of mainstream grocery stores.
What’s in Peanut Noodles?
To make these Thai peanut noodles drenched in homemade peanut sauce, you’ll need:
- Rice noodles
- Creamy peanut butter
- Sesame oil
- Apple cider vinegar
- Ground ginger
- Cayenne pepper
- Olive oil
- Chicken breasts
- Sugar snap peas
- Shredded carrots
- Red bell pepper
- Fresh cilantro
How to Make Peanut Noodles
To make these Thai peanut noodles, you’ll first need to cook the rice noodles according to the package instructions. Then, whisk together the homemade peanut sauce.
Cook the diced chicken in an oiled skillet, making sure to season the meat with salt and pepper beforehand. Add a little peanut sauce to the skillet and let it bubble for about a minute before transferring the chicken and sauce to a bowl with the cooked noodles.
Add the veggies and remaining Thai peanut sauce to the skillet and let the mixture cook until the veggies have softened slightly. Toss everything together, then garnish with cilantro and peanuts before serving.
Can I Omit the Chicken?
Yes, if you’d rather have veggie-packed peanut sauce noodles minus the peanut chicken you’re welcome to omit it.
Can I Add Extra Veggies?
Yes, but you may want to make a little extra sauce to ensure everything gets tossed evenly in it.
Tips for Making Thai Peanut Noodles
I used regular peanut butter for the homemade peanut sauce and not all-natural peanut butter. Even with the honey, I didn’t find the Thai peanut sauce too sweet. But you’re welcome to use whatever peanut butter you prefer.
If you don’t have rice noodles on hand or can’t find them at your local grocery store, you may be able to use another thin pasta like angel hair or thin spaghetti. Your Thai peanut noodles won’t be remotely authentic, but they should still taste good.
Peanut sauce noodles are great warm but also tastes great chilled. The flavors develop over time and it tastes even better the next day. And homemade always tastes better than takeout.
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Peanut Chicken with Peanut Noodles
- ⅓ cup creamy peanut butter
- ¼ cup honey
- ¼ cup sesame oil
- 2 tablespoons apple cider vinegar
- 1 to 2 teaspoons ground ginger, or to taste
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- pinch cayenne pepper, optional and to taste
Peanut Chicken & Noodles
- 8 ounces rice noodles, sometimes called pad thai noodles, cooked according to package directions
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces and seasoned with salt and pepper
- 1 cup sugar snap peas or snow peapods
- ¾ to 1 cup shredded carrots
- ½ cup red bell peppers, diced small
- 2 tablespoons cilantro leaves, finely minced
- ½ cup peanuts, roughly chopped if desired (I used honey-roasted peanuts)
- Cook rice noodles according to package directions, drain, place in a large bowl; set aside. Tip – After the noodles are in the bowl, drizzle a small amount of sesame oil over them to prevent them from sticking and clumping together.
- To a medium bowl add the peanut butter, sesame oil, apple cider vinegar, ginger, salt, pepper, optional cayenne, and whisk to combine until smooth and incorporated. Taste, check for seasoning and flavor balance, and make any necessary adjustments (i.e. more honey, more peanut butter, more salt, more sesame oil, etc.); set aside.
- To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
- Add about 1/4 cup of the peanut sauce to the skillet with chicken, using caution because it will bubble up. Allow it to bubble for about 45 to 60 seconds, stirring intermittently to coat all pieces of chicken evenly. Transfer the chicken including the sauce from the skillet into the bowl with noodles and toss to combine.
- Add the sugar snap peas, carrots, bell peppers, cilantro, peanuts, and drizzle in the remaining peanut sauce. Toss to combine and serve immediately.
- Dish will keep airtight in the fridge for up to 5 days. Leftovers can be served chilled or reheated gently based on preference.
- Peanut sauce adapted from Peanut Noodles with Vegetables.
Nutrition information is automatically calculated, so should only be used as an approximation.
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