Thai Peanut Noodles with Chicken
Easy Thai Peanut Noodles with Chicken tossed with fresh veggies in a creamy homemade peanut sauce. A healthy, protein-packed dinner that's full of flavor and perfect for busy weeknights!
Servings: 6
Ingredients
- 12 oz whole wheat linguine noodles
- 1 cup cooked shredded chicken (I used rotisserie chicken)
- 1 red bell pepper thinly sliced
- 3 green onions sliced
- 1/4 cup fresh cilantro chopped
- 3 Tbsp fresh basil chopped
- 1/4 cup chopped peanuts
- Sesame seeds as garnish
For the Peanut Sauce
- 1/3 cup all-natural creamy peanut butter
- 3 Tbsp low-sodium soy sauce (or tamari if gluten-free)
- 2 Tbsp fresh lime juice (about 1 lime)
- 3 Tbsp hot water
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 2 tsp chili garlic paste
- 1 1/2 Tbsp honey (or maple syrup)
- 1 Tbsp fresh grated ginger
Instructions
- Make the peanut sauce. Whisk together all the peanut sauce ingredients in a small bowl until smooth and creamy. Add a little warm water, if needed, until the sauce reaches a pourable consistency.
- Cook the noodles. Bring a large pot of water to a boil and cook the noodles according to package directions until just al dente. Drain and set aside.
- Cook the chicken. While the noodles cook, heat oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, stirring occasionally.
- Add the vegetables. Add the vegetables to the skillet and cook until crisp-tender. You want them cooked through but still colorful with a little bite.
- Add the noodles and sauce. Add the cooked noodles to the skillet along with the peanut sauce. Toss everything together until the noodles, chicken and vegetables are evenly coated.
- Serve. Divide between bowls and top with your favorite garnishes. I love fresh cilantro, green onions, chopped peanuts, sesame seeds and a squeeze of fresh lime juice.
Video
Notes
Prep Ahead: Make the peanut sauce up to 5 days in advance and store in an airtight container in the refrigerator. The vegetables can also be chopped 1 to 2 days ahead.
Storage: Store leftover peanut noodles in an airtight container in the refrigerator for up to 4 days.
Reheating: The peanut sauce will thicken as it sits. Add a splash of warm water before reheating, then gently warm in the microwave or skillet and toss until the sauce is creamy again.
Meal Prep: Divide into individual containers for easy grab-and-go lunches. These noodles can be enjoyed warm or cold.
Nutrition
Serving: 1/6th of recipe | Calories: 264kcal | Carbohydrates: 26.4g | Protein: 13.8g | Fat: 13g | Saturated Fat: 2.3g | Cholesterol: 20.5mg | Sodium: 468.5mg | Fiber: 4.8g | Sugar: 7g