Thai Peanut Noodles with Grilled Chicken

Name: Thai Peanut Noodles with Grilled Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 -6 servings
Ingredients: 1 pound boneless skinless chicken thighs or breasts; 1 pound fresh Chinese wheat noodles or dried spaghetti; 1 tablespoon garlic; 3 scallions; 1/2 cup smooth peanut butter; 1/4 cup soy sauce; 2 teaspoons fish sauce; 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 2 tablespoons light brown sugar; 1 teaspoon fresh ginger; 1 1/2 teaspoons chili-garlic sauce; 1/3 cup roasted peanuts; cilantro; Sliced limes

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 -6 servings
Course
Main Course
Cuisine
Asian, Chinese, Thai, American

Thai Peanut Noodles with Grilled Chicken

Reese Summers

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These peanut noodles might be one of the most delicious and easiest recipes we’ve ever created. It’s basically a mix of Chinese cold sesame noodles and Thai chicken satay. If you like those kinds of flavors, I think you’re going to be pretty happy with your dinner.

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Ingredients

Servings

1 pound boneless skinless chicken thighs or breasts cut into 1 1/2 inch chunks
1 pound fresh Chinese wheat noodles or dried spaghetti
1 tablespoon garlic minced or grated
3 scallions white and green parts, thinly sliced
1/2 cup smooth peanut butter
1/4 cup soy sauce
2 teaspoons fish sauce
2 tablespoons rice vinegar
4 tablespoons sesame oil divided
2 tablespoons light brown sugar packed
1 teaspoon fresh ginger grated
1 1/2 teaspoons chili-garlic sauce Sambal or Sriracha
1/3 cup roasted peanuts roughly chopped
cilantro for garnish
Sliced limes for garnish

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Instructions

In a medium size bowl whisk together the peanut butter, soy sauce, fish sauce, rice vinegar, 2 tablespoons sesame oil, ginger, garlic, brown sugar and chili sauce.
In a separate bowl, add the chicken and toss with 2 tablespoons of the peanut sauce mixture. Let marinate at least 10 minutes and up to a day. Heat a grill, grill pan or heavy frying pan over medium-high heat. Cook the chicken until browned and just done, 3-4 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes.
Cook the noodles in large pot of salted boiling water to al dente, according to package instructions. Reserve 1 cup of the cooking liquid, then drain well and transfer to a large serving bowl. Toss with the remaining 2 tablespoons sesame oil until evenly coated. Pour the remaining sauce over the noodles and mix well until fully combined. If it's too thick, thin it with a few tablespoons of the reserved noodle cooking water. Add the scallions and grilled chicken and toss again.