Description
Creamy Peanut Noodles with Chicken is a flavorful and satisfying dish featuring tender chicken pieces cooked in a rich, coconut milk-based peanut sauce. Combined with soft rice noodles and garnished with fresh herbs, peanuts, and a squeeze of lime, this recipe balances sweet, spicy, and savory flavors for an easy and delicious meal.
Ingredients
Units
Scale
Sauce Ingredients
- 1 13.6oz can (400g) coconut milk
- 1/3 cup creamy peanut butter (creamy or chunky for extra texture)
- 2 tablespoons soy sauce
- 2 teaspoons sriracha
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
Chicken and Aromatics
- 2 tablespoons vegetable oil
- 1 large boneless and skinless chicken breast, diced into bite-sized pieces (chicken thighs can also be used) or ground chicken
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1/2 cup (120 ml) low-sodium chicken stock
Noodles and Garnishes
- 8 ounces (225 g) uncooked rice noodles (Thai rice noodles or pasta)
- 2 tablespoons roasted peanuts, roughly chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh green onions, chopped
- 1 lime, for serving
Instructions
- Prepare the peanut sauce: In a bowl or jug, whisk together the coconut milk, peanut butter, soy sauce, sriracha, honey, rice vinegar, and toasted sesame oil until smooth. Set aside.
- Cook the chicken: Heat the vegetable oil in a skillet over medium-high heat. Add the diced chicken, season with salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through but without browning (internal temperature should reach 165°F/74°C).
- Sauté aromatics and deglaze: Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant. Pour in the chicken stock to deglaze the pan, scraping up any bits from the bottom.
- Simmer with peanut sauce: Pour the prepared peanut sauce into the skillet with the chicken and aromatics, stir to combine, and let it simmer on low to medium heat for 2-3 minutes to thicken and meld the flavors.
- Cook the noodles: Place the rice noodles in a bowl and cover with boiling water. Let them soak for 2 minutes or follow the package instructions, then drain well.
- Combine noodles and sauce: Add the drained noodles to the skillet with the chicken and sauce. Toss thoroughly to coat the noodles evenly. If the sauce is too thick, thin it out with a little hot water to achieve desired consistency.
- Garnish and serve: Sprinkle with roasted peanuts, chopped cilantro, and green onions. Serve with a wedge of fresh lime for squeezing over the dish just before eating.
Notes
- Instead of rice noodles, you can use spaghetti, fettuccini, soba noodles, or ramen noodles for a different texture.
- Swap the chicken with any cooked protein like tofu, shrimp, or beef, or omit it entirely to make this a vegetarian peanut noodle dish.
- Omit the sriracha if you prefer a milder dish or if serving to children; serve the sauce on the side for those who want extra spice.
- Add vegetables such as diced red bell pepper or shredded carrots by stir-frying them before adding garlic and ginger for more color and nutrition.
- If the sauce becomes too thick, add extra hot water or chicken broth to loosen it to your liking.
- Store leftovers in an airtight container in the refrigerator; they will keep fresh up to 3 days. Reheat gently in the microwave or skillet, adding a splash of water to maintain sauce creaminess.
