Thai Peanut Chicken and Noodles
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 (1 cup servings)
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Calories
560 kcal
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Course
Main Course
Thai Peanut Chicken and Noodles
Description
This recipe uses spaghetti noodles cooked until tender and drained. The sauce is prepared by whisking together chicken broth, smooth peanut butter, honey, soy sauce, fresh minced garlic, ground ginger, and red chili flakes for gentle spiciness. The noodles are then tossed with the sauce, cooked chopped chicken, and thinly sliced carrots, ensuring all components are evenly coated.
The result is a creamy and slightly sweet dish, textured with tender pasta, crunchy raw carrot slices, and soft cooked chicken. The garnishes of scallions and chopped peanuts add freshness and crispness, rounding out the flavors and textures.
Thai Peanut Chicken and Noodles serves as a complete meal suitable for lunch or dinner. It can be paired with a fresh salad or steamed vegetables for a balanced plate. The recipe notes suggest alternative noodles such as udon or lo mein and offer tips for adjusting heat levels and using leftover chicken.
Leftovers store well in the refrigerator for up to four days, and components like noodles or sauce can be prepared ahead of time for convenience.
Ingredients
- 8 ounces spaghetti (see note 1)
- 1/3 cup chicken broth (see note 2)
- 1/3 cup peanut butter see note 3, creamy
- 2 Tablespoons honey
- 1 Tablespoon soy sauce
- 1-2 teaspoons red chili flakes (see note 4)
- 1 teaspoon ground ginger
- 1 clove garlic minced
- 2 cups chicken see note 5, cooked
- 2 carrot peeled, quartered, and sliced thinly lengthwise
- ¼ cup scallions sliced
- ¼ cup peanuts chopped
Instructions
- Bring 4 quarts water and 1/2 teaspoon salt to a boil. Add noodles and cook according to package directions, about 5 to 7 minutes; drain well.
- In a large bowl, whisk together broth, peanut butter, honey, soy sauce, crushed red pepper, ginger, and garlic until smooth.
- Add noodles, chicken, and carrots and toss until evenly coated. Sprinkle with scallions and peanuts.
Notes
- Substitute spaghetti with udon, ramen, linguine, soba, or lo mein noodles if preferred.
- Use either boxed or homemade chicken broth for the sauce; only a small amount is needed.
- Creamy peanut butter, whether store-bought or homemade, provides the best consistency for the sauce.
- Adjust the heat by reducing or omitting crushed red pepper flakes according to taste.
- Cooked chicken can be leftover rotisserie, homemade, or store-bought.
- This recipe yields six 1-cup servings and pairs well with a fresh Thai-style salad.
- Store leftovers refrigerated for up to four days and consider cooking noodles in advance for quick assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1 cup servings)
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 560kcal | 28% |
| Carbohydrates | 61g | 20% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 53mg | 18% |
| Sodium | 511mg | 21% |
| Potassium | 659mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 5335IU | 107% |
| Vitamin C | 5mg | 6% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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