Thai Peanut Chicken with Rice Noodles

Thai Peanut Chicken with Rice Noodles is a vibrant, flavor-packed dish that captures the essence of Thai cuisine — creamy peanut sauce, tender chicken, aromatic herbs, and the satisfying texture of rice noodles. It’s a delightful combination of sweet, savory, salty, and slightly spicy flavors that balance beautifully in every bite. The dish is finished with fresh lime juice, crushed peanuts, and herbs for that irresistible burst of freshness typical of Thai cooking.

This recipe brings the street-food charm of Thailand right to your home kitchen. It’s an ideal weeknight dinner that feels special enough for guests, offering restaurant-quality flavor in under an hour.

Why I Love This Recipe

I love this recipe because it’s the perfect fusion of comfort and freshness. The creamy peanut sauce coats the noodles beautifully, while the chicken adds a hearty, protein-packed element. Every bite is rich yet balanced — the nuttiness of the sauce is cut by tangy lime and the brightness of fresh cilantro or basil.

It’s also incredibly versatile. You can make it as mild or spicy as you like, toss in your favorite vegetables, or even substitute tofu for a vegetarian twist. The aroma of garlic, ginger, and soy mingling with peanut butter and lime always makes me look forward to dinnertime. It’s one of those dishes that’s as enjoyable to cook as it is to eat.

Why It’s a Must-Try Dish

This dish is a must-try because it perfectly embodies the harmony of flavors Thai food is known for — creamy, spicy, tangy, and sweet — all in one satisfying bowl. The silky rice noodles soak up the peanut sauce, and the chicken adds depth and richness.

It’s a complete meal in itself: protein, carbs, vegetables, and sauce all come together effortlessly. If you’ve ever wanted to recreate Thai takeout at home, this recipe is a great place to start — easy, authentic, and guaranteed to please anyone who loves bold, flavorful food.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4 servings
• Calories: Approximately 580 kcal per serving
• Course: Main Course
• Cuisine: Thai

Ingredients

For the Chicken and Noodles

• 8 oz (225 g) rice noodles
• 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 2 green onions, sliced
• ½ cup chopped cilantro or Thai basil

For the Peanut Sauce

• ½ cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar or lime juice
• 2 tablespoons honey or brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon sriracha or chili paste (adjust to taste)
• ½ cup coconut milk or warm water (for thinning)

For Garnish

• Crushed peanuts
• Lime wedges
• Fresh cilantro or Thai basil

Cooking Directions (Overview)

1. Prepare rice noodles according to package directions.
2. Cook chicken until golden and cooked through.
3. Sauté garlic, ginger, and vegetables.
4. Whisk together peanut sauce ingredients.
5. Combine noodles, chicken, and sauce.
6. Garnish and serve.

Step-by-Step Preparation Method

Step 1: Cook the Noodles

1. Bring a pot of water to a boil.
2. Add rice noodles and cook according to the package instructions (usually 6–8 minutes).
3. Drain, rinse with cold water, and toss lightly with a little sesame oil to prevent sticking.

Step 2: Prepare the Peanut Sauce

1. In a bowl, whisk together peanut butter, soy sauce, rice vinegar (or lime juice), honey, sesame oil, and sriracha.
2. Add coconut milk or warm water gradually until the sauce reaches your desired consistency — thick but pourable.
3. Taste and adjust seasoning (add more lime for tang, honey for sweetness, or chili for heat).

Step 3: Cook the Chicken

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add sliced chicken and cook for 5–6 minutes until browned and fully cooked through. Remove from the pan and set aside.

Step 4: Cook the Aromatics and Vegetables

1. In the same pan, add garlic and ginger. Sauté for 30 seconds until fragrant.
2. Add bell pepper and carrots, and stir-fry for 2–3 minutes until slightly tender but still crisp.

Step 5: Combine Everything

1. Return the cooked chicken to the pan.
2. Add the prepared peanut sauce and toss to coat everything evenly.
3. Add the drained noodles and toss gently until everything is well combined and heated through.
4. Stir in green onions and fresh cilantro or basil.

Step 6: Garnish and Serve

1. Transfer to serving bowls.
2. Garnish with crushed peanuts, extra herbs, and a squeeze of lime juice.
3. Serve immediately.

How to Serve

Serve Thai Peanut Chicken with Rice Noodles hot, garnished with lime wedges, cilantro, and extra crushed peanuts for crunch. Pair it with a side of Thai cucumber salad, spring rolls, or steamed vegetables for a complete meal.

This dish also works well as a cold noodle salad — just chill it and add a splash of lime juice before serving.

Recipe Tips

• Adjust the Sauce: Add more coconut milk or water if the sauce thickens too much after combining with noodles.
• Prep Ahead: Make the peanut sauce in advance — it keeps in the fridge for up to 5 days.
• Cook in Batches: If using a smaller pan, cook chicken in two batches to avoid steaming.
• Add Crunch: Top with roasted peanuts or sesame seeds for extra texture.
• Balance Flavors: Authentic Thai flavor comes from balancing sweet, salty, sour, and spicy — taste the sauce and adjust accordingly.

Variations

1. Vegetarian Version: Replace chicken with tofu or tempeh. Use soy sauce instead of fish sauce if applicable.
2. Spicy Thai Peanut Noodles: Increase sriracha or add Thai red curry paste for a bolder flavor.
3. Thai Peanut Shrimp Noodles: Swap chicken for shrimp and cook until pink and opaque.
4. Low-Carb Option: Use spiralized zucchini noodles or konjac noodles instead of rice noodles.
5. Crunchy Veggie Boost: Add snow peas, broccoli, or bean sprouts for added freshness and nutrition.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water to loosen the sauce.
• Freezing: You can freeze the peanut sauce separately for up to 2 months. Defrost overnight in the refrigerator.
• Avoid Freezing Noodles: Rice noodles may become mushy after freezing, so it’s best to cook them fresh when reheating.

Special Equipment Needed

• Large skillet or wok
• Sauce whisk or mixing bowl
• Noodle strainer
• Tongs or spatula

Conclusion

Thai Peanut Chicken with Rice Noodles is a true celebration of flavor and texture — creamy, nutty, spicy, and perfectly balanced. It’s a dish that brings the vibrant spirit of Thai cuisine into your kitchen with minimal effort.

Whether you’re looking for an easy weeknight dinner or a restaurant-worthy meal to impress guests, this recipe checks every box. Once you taste the luscious peanut sauce clinging to tender noodles and juicy chicken, you’ll understand why it’s a must-try recipe for every home cook who loves bold, global flavors.

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Thai Peanut Chicken with Rice Noodles

Author: Anna Williams Cuisine: Thai Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Servings: 4 Calories: 580 kcal per serving

Description

Thai Peanut Chicken with Rice Noodles is a vibrant, flavor-packed dish that captures the essence of Thai cuisine — creamy peanut sauce, tender chicken, aromatic herbs, and the satisfying texture of rice noodles. It’s a delightful combination of sweet, savory, salty, and slightly spicy flavors that balance beautifully in every bite.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken and Noodles

• 8 oz (225 g)
• 1 lb (450 g)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 2 green onions, sliced
• ½ cup chopped cilantro or Thai basil

For the Peanut Sauce

• ½ cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar or lime juice
• 2 tablespoons honey or brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon sriracha or chili paste (adjust to taste)
• ½ cup coconut milk or warm water (for thinning)

For Garnish

• Crushed peanuts
• Lime wedges
• Fresh cilantro or Thai basil

Instructions

1. Step 1: Cook the Noodles : Bring a pot of water to a boil. Add rice noodles and cook according to the package instructions (usually 6–8 minutes). Drain, rinse with cold water, and toss lightly with a little sesame oil to prevent sticking.
2. Step 2: Prepare the Peanut Sauce : In a bowl, whisk together peanut butter, soy sauce, rice vinegar (or lime juice), honey, sesame oil, and sriracha. Add coconut milk or warm water gradually until the sauce reaches your desired consistency — thick but pourable. Taste and adjust seasoning (add more lime for tang, honey for sweetness, or chili for heat).
3. Step 3: Cook the Chicken : Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook for 5–6 minutes until browned and fully cooked through. Remove from the pan and set aside.
4. Step 4: Cook the Aromatics and Vegetables : In the same pan, add garlic and ginger. Sauté for 30 seconds until fragrant. Add bell pepper and carrots, and stir-fry for 2–3 minutes until slightly tender but still crisp.
5. Step 5: Combine Everything : Return the cooked chicken to the pan. Add the prepared peanut sauce and toss to coat everything evenly. Add the drained noodles and toss gently until everything is well combined and heated through. Stir in green onions and fresh cilantro or basil.
6. Step 6: Garnish and Serve : Transfer to serving bowls. Garnish with crushed peanuts, extra herbs, and a squeeze of lime juice. Serve immediately.

Keywords: Thai Peanut Chicken with Rice Noodles