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Amazing Thai Peanut Chicken Noodles: 50 Minute Rescue

Thai Peanut Chicken Noodles
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Enjoy restaurant-quality Thai Peanut Chicken Noodles from your own kitchen! This recipe features tender chicken and noodles coated in a rich, savory peanut sauce. It’s a perfect balance of sweet, spicy, and tangy flavors, offering a delicious homemade alternative to takeout.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 8 ounces dried linguine or spaghetti
  • 1 tablespoon vegetable oil
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon sriracha or other hot sauce (adjust to taste)
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 cup water
  • Optional garnishes: chopped peanuts, sliced green onions, cilantro

Instructions

  1. Cook the linguine according to package directions. Drain, reserving about 1/2 cup of the pasta water.
  2. While the pasta cooks, prepare the peanut sauce. In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, sriracha, grated ginger, and minced garlic until smooth.
  3. Add the 1/4 cup of water to the peanut sauce mixture and whisk until well combined and pourable.
  4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
  5. Add the cooked linguine to the skillet with the chicken.
  6. Pour the peanut sauce over the chicken and noodles. Toss everything together until the noodles and chicken are evenly coated in the sauce.
  7. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
  8. Serve immediately, garnished with chopped peanuts, sliced green onions, and cilantro if desired.

Notes

  • For a vegetarian option, substitute the chicken with firm tofu or your favorite vegetables like broccoli, bell peppers, or snap peas.
  • Adjust the sriracha to your preferred level of spice.
  • If you don’t have rice vinegar, you can use apple cider vinegar or lime juice in a pinch.
  • To make this gluten-free, use tamari instead of soy sauce and gluten-free pasta.

Nutrition

Find it online: https://savorandpin.com/thai-peanut-chicken-noodles-recipe/