This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Sauce:
Noodles:

Directions

Instructions Checklist
  • Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.

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  • Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.

  • Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.

  • Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.

  • Stir cooked noodles into vegetable mixture. Garnish with peanuts.

Cook's Notes:

You can use white wine vinegar instead of rice vinegar in a pinch.

You can use palm sugar instead of brown sugar, if desired, and parsley instead of cilantro. Swap out sesame seeds for peanuts for garnish.

Nutrition Facts

687 calories; protein 27.5g; carbohydrates 81.5g; fat 28.2g; cholesterol 46.1mg; sodium 1100.8mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/05/2019
Great as a base recipe and so flexible depending on what you have on hand. The sauce was delicious which is probably most important. Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/05/2019
Great as a base recipe and so flexible depending on what you have on hand. The sauce was delicious which is probably most important. Read More
Rating: 5 stars
07/12/2020
This dish was AMAZING!!! We love that after many recipes tried; we’ve found a go to when craving Thai cuisine to make at home as opposed to ordering out. I added some fresh yellow zucchini, browned up 1/2 a sweet onion (seasoned the onion with some honey, pepper, and garlic salt) with the chicken. We were out of chili garlic sauce so I added 3 small cloves of fresh garlic and replaced with two tablespoons sirachi. We love spicy but this didn’t make the dish spicy at all in my opinion. I also used chunky peanut butter and still garnished with crushed salted peanuts. Lastly, I used authentic frozen Udoon noodles (cook for about three minutes until they heat up and separate). Delish and can’t wait for leftovers today!!! Read More
Rating: 5 stars
07/23/2020
This is delicious! I leave out the chili’s so it’s not too spicy for my 4 year old. My husband loves it; very similar to a dish he orders from a local restaurant. Read More
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