Thai Peanut Noodles
These Thai Peanut Noodles are about to become a repeat family favorite. They're quick and easy to whip together, HUGE on flavor, extremely versatile, luxuriously creamy, wonderfully fragrant and oh so comforting. The peanut sauce is made with peanut butter, coconut milk, soy sauce, garlic, ginger, basil, and lime juice that takes minutes to whip together. Just toss in your favorite noodles and dinner is served! These Peanut Butter Noodles also earn major points because they're made with 100% pantry friendly ingredients – even the aromatics are powders! Serve these Peanut Noodles with Thai Salad, Spring Rolls or Lettuce Wraps for a complete feast.
Servings 4 -6 servings
Ingredients
NOODLES & CHICKEN
SAUCE
- 1 14 oz. can coconut milk
- 1 tablespoon cornstarch
- 1/4 cup reduced sodium soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoon lime juice
- 2 tablespoons fish sauce
- 1 tablespoon Asian chili sauce
- 1 teaspoon dried basil
ADD LATER
- 1/3 cup smooth or crunchy peanut butter
- crushed peanuts
- cilantro
- green onions (optional for garnish)
- red chili peppers (optional for garnish)
Instructions
- Cook noodles according to package directions in salted water just until al dente. Drain and set aside. Meanwhile:
- While the chicken is still on the cutting board, pat it dry with paper towels. Toss it with all of the chicken seasonings (ginger, garlic powder, ground coriander, ground turmeric, salt, pepper); set aside.
- Whisk all of the sauce ingredients together in a medium bowl; set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot and rippling. Add chicken and cook until opaque (chicken will not be cooked through).
- Add coleslaw and cook one minute.
- Add the sauce and simmer until chicken is cooked through and sauce is thickened, 3-5 minutes. Stir in peanut butter until melted.
- Add the noodles and toss until evenly coated.
- Season with salt and pepper to taste. Serve immediately, garnished with cilantro and peanuts, if desired.
Video
Notes
- Noodles: I prefer spaghetti but you can use any long noodles you’d like.
- Peanut butter: natural peanut butter has a stronger peanut flavor, commercial peanut butter such as Jif or Skippy contain sugar and other additives that add more flavor and create a creamier, more cohesive sauce. Due to the differences in peanut butter consistency and flavor, you may need more or less to taste. You will also have to be ready to add more or less sugar and salt to taste.
- Omit protein: feel free to omit the chicken completely. If you omit the chicken, add the chicken seasonings directly to the sauce.
- Swap protein: add shrimp, steak or pork. Season the proteins with the chicken seasonings. If using shrimp, sauté it then add it back to the sauce with the noodles so it doesn't overcook.
- Swap vegetables: swap the coleslaw for your veggies of choice or omit them altogether. Bell peppers, matchstick carrots, zucchini, mushrooms, bell peppers, snow peas, shiitake mushrooms, broccoli etc. You’ll want to stir fry the veggies for 2-3 minutes before adding the sauce.
- Customize: Make the Thai Peanut Noodles spicier, sweeter, savorier, tangier, less tangy, etc. by adding more or less brown sugar, fish sauce, lime juice, chili sauce or salt and pepper.
HOW TO STORE and reheat
These Peanut Butter Noodles makes exceptional leftovers and reheat wonderfully for lunches or dinners.- How to store: store in an airtight container in the refrigerator for up to five days.
- How to freeze: let the noodles cool completely. Transfer to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for up to 3 months.
- How to reheat in the microwave: transfer a portion to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals. You may want to add a splash of water to loosen.
- How to reheat on the stove: rewarm gently in a large skillet, stirring often. You may need to add additional coconut milk or water to loosen.