Thai Noodles with Chicken in a Spicy Peanut Sauce
These easy Thai Noodles are so easy and irresistible. It’s not only a feast for the senses but also a quick and wholesome option that’s perfect for busy weeknights or impressing guests at your next gathering.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings
- Category: thai noodles, noodle bowl, comfort food, uses for leftover chicken, spicy peanut sauce
- Method: stovetop
- Cuisine: thai noodles, noodle bowl, comfort food, uses for leftover chicken, spicy peanut sauce
Ingredients
- 1 pound Udon or Linguini noodles
- 1 cup finely shredded carrot
- 1 tablespoon minced garlic
- 1/2 cup freshly chopped scallion
- 3 cups cooked shredded chicken (I just poached mine), warmed
- 1/3 cup smooth peanut butter
- 1/4 cup regular soy sauce
- 2 tablespoons rice vinegar
- 5 tablespoons sesame oil, divided
- 2 tablespoons light brown sugar, packed
- 1 teaspoon fresh grated ginger, don’t use ginger powder
- 1 1/2 teaspoon Sriracha
- Roasted peanuts
- Sesame seeds (optional)
- 2 tablespoon cilantro, rough chopped
Instructions
- In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, 2 1/2 tablespoons sesame oil, ginger, brown sugar and Sriracha. The sauce will seem thick but that’s okay. Once it hits the hot noodles it will thin out. Set the sauce aside.
- Cook the noodles in large pot of salted boiling water to al dente, according to package instructions. Drain the noodles and transfer to a large serving bowl. Drizzle the remaining sesame oil over top and toss to coat evenly. Next, add in the carrots, garlic, scallions and shredded chicken.
- Using tongs or chopsticks, toss well to coat. Whisk sauce again, taste for hotness and pour over the chicken and noodle mixture. Using tongs or chopsticks, toss well to combine. Plate and garnish with cilantro, peanuts and sesame seeds.