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Thai Peanut Chicken and Noodles

Thai peanut chicken and noodles with silky rice noodles and crisp vegetables are tossed in a creamy peanut sauce for a sweet-savory, tangy meal. Stir-fry the chicken and vegetables, then heat everything together until the noodles are fully coated and glossy.
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Course: Dinner
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

Base noodles and stir-fry
  • 12 oz rice noodles
  • 2 tbsp vegetable oil
  • 1.5 lb boneless, skinless chicken breast sliced into thin strips
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 clove garlic minced
  • 1 tbsp fresh ginger grated
  • 1 red bell pepper thinly sliced
  • 1 cup shredded carrots
  • 1 cup snow peas
  • 4 green onions sliced
  • 0.25 cup chopped fresh cilantro
Peanut Sauce
  • 0.5 cup creamy peanut butter
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tsp sriracha optional
  • 0.25 cup warm water
  • 1 tbsp fresh lime juice
For Garnish
  • 2 tbsp chopped roasted peanuts
  • 1 lime wedges
  • 0.25 cup extra cilantro

Equipment

  • 1 sheet pan

Method
 

Cook the rice noodles
  1. Cook the rice noodles according to the package directions until tender, then drain and rinse under cold water to stop cooking.
  2. Set the noodles aside while you prepare the sauce and stir-fry so they stay silky and don’t overcook.
Make the peanut sauce
  1. Whisk the creamy peanut butter, low-sodium soy sauce, honey, rice vinegar, sesame oil, sriracha, warm water, and fresh lime juice until smooth and creamy.
Stir-fry the chicken
  1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Season the chicken with salt and black pepper, then cook for 5–6 minutes, turning occasionally, until lightly golden and the internal temperature reaches 165°F.
  3. Transfer the chicken to a plate to keep it from overcooking while you sauté the aromatics.
Sauté vegetables and combine
  1. Add the garlic and ginger to the skillet and sauté for 30 seconds until fragrant.
  2. Stir in the red bell pepper, shredded carrots, and snow peas, then cook for 3–4 minutes until crisp-tender.
  3. Return the chicken to the skillet, add the cooked noodles, and pour the peanut sauce over everything.
  4. Toss gently for 2–3 minutes until every noodle is coated in the creamy sauce and heated through.
  5. Fold in the green onions and chopped cilantro right before serving for a fresh, bright finish.
Serve
  1. Serve immediately topped with chopped roasted peanuts, extra cilantro, and fresh lime wedges.

Notes

Pro tip: rinse the noodles under cold water so they don’t turn sticky before the sauce coats them. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water. Freezing is not recommended because the noodles and vegetables can lose their texture. For a lighter option, use reduced-sugar honey or swap in natural maple syrup and reduce sriracha to keep the heat mild.