Looking for an easy weeknight meal the whole family will love? Try these Thai Peanut Chicken Noodles made with a rich homemade Thai peanut sauce. Flavorful, creamy, slightly spicy, and ready in about 35 minutes—this stir‑fry is perfect for busy evenings.
Ditch the takeout and make restaurant-quality Thai flavors at home. The secret to this dish is the Thai peanut sauce: creamy coconut and peanut butter meld with curry paste, lime, and a touch of sweetness to create a sauce that coats the chicken and noodles beautifully.
This peanut sauce is truly versatile—creamy, slightly sweet, with a pleasant kick. It pairs well with noodles, roasted vegetables, grilled chicken, satay, and bowls. The sauce is easy to blend and can be made ahead to save time on weeknights.
I first created this sauce in 2012 and have since used it in many recipes. For this dish, one cup of the sauce is combined with stir‑fried chicken and lo mein noodles for a satisfying main course that serves four.
Table of contents
- Ingredients
- Instructions
- Tips and tricks
- More easy dinner ideas
Ingredients
- Boneless, skinless chicken breasts – thinly sliced. You may substitute boneless, skinless chicken thighs; thighs are naturally more tender and do not require a tenderizing step.
- Quick tip: For an ultra‑fast option, use cooked shredded rotisserie chicken. Add the cooked chicken to the skillet when you add the noodles and sauce.
- Baking soda – used to tenderize the chicken when tossing with sliced breast pieces for a short time before rinsing.
- Olive oil – for stir‑frying.
- Onion – thinly sliced.
- Garlic – minced.
- Fresh ginger – minced (or substitute a small pinch of ground ginger if needed).
- Lo mein noodles – these hold up well to the thick peanut sauce. If unavailable, use spaghetti or thin rice noodles as alternatives.
- Fresh cilantro – chopped, for garnish.
- Peanuts – chopped, for garnish and crunch.
- Thai Peanut Sauce – makes about 3 cups; you will use 1 cup for this recipe. Ingredients for the sauce:
- 12 ounces full‑fat canned coconut milk
- 1 cup creamy peanut butter
- 1/4 cup Thai red curry paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce (use gluten‑free soy sauce if needed)
- 1/4 cup brown sugar
- 1 tablespoon fresh lime juice
Instructions
- Tenderize the chicken: Toss thinly sliced chicken with the baking soda in a plastic zipper bag. Refrigerate for 20 minutes. Afterward, remove the chicken, rinse under cold water to remove baking soda residue, and pat dry.
- Make the Thai peanut sauce: Combine coconut milk, peanut butter, Thai red curry paste, apple cider vinegar, soy sauce, brown sugar, and lime juice in a blender or food processor. Puree until smooth and creamy. Set aside, or refrigerate if making ahead.
- Cook the noodles: Bring a large pot of water to a boil. Add lo mein noodles and cook according to package directions (about 4–5 minutes). Drain and set aside.
- Stir‑fry aromatics and chicken: Heat olive oil in a large skillet or wok over high heat. Sauté the onion for 3–4 minutes, then add the garlic and ginger and cook 1–2 minutes more. Add the prepared chicken and stir‑fry for 4–5 minutes until cooked through.
- Combine and finish: Add the drained noodles to the skillet with the chicken. Pour in 1 cup of the peanut sauce and toss everything to coat. Cook 2–3 minutes more to heat through and let the sauce thicken slightly. Serve hot, topped with chopped cilantro and chopped peanuts. Optional: garnish with sliced green onions or a drizzle of Sriracha for heat.
Tips and tricks
- Gluten‑free option: Substitute rice noodles or gluten‑free spaghetti for lo mein, and use gluten‑free soy sauce in the peanut sauce.
- Add vegetables: Stir additional vegetables in with the onions before the chicken. Great options include shredded carrots, shredded cabbage, broccoli florets, and sliced bell peppers.
- Adjust the heat: Add Sriracha, red pepper flakes, or sliced Thai chiles while sautéing the aromatics for more spice.
- Make‑ahead: The peanut sauce keeps up to two weeks in the refrigerator when stored in a sealed container. Making the sauce ahead makes weeknight dinners faster.
- Sauce yield: The full peanut sauce recipe yields about 3 cups; this chicken noodle recipe uses 1 cup. Leftover sauce is excellent on naan pizzas, grilled skewers, roasted vegetables, bowls, and salads.
More easy dinner ideas
If you enjoy quick Asian‑inspired dinners, try these other weeknight favorites:
- Spicy Vegetarian Pad Thai — a quick 15‑minute stir‑fry noodle dish
- Gluten‑Free Orange Chicken — made with a bright orange sauce
- Creamy Vegetarian Tortellini Soup — ready in about 15 minutes
- Easy Vegetarian Dan Dan Noodles — a flavorful, tangy noodle bowl
- Chicken Enchiladas with creamy avocado‑sriracha sauce
- Vegetarian Massaman Curry Noodles — a rich, warming curry noodle bowl
- Chicken Caesar Salad with a homemade cashew Caesar dressing
- Italian Meatball Soup — a simple, comforting five‑ingredient soup
- Miso Ramen — one‑pot Japanese noodle soup ready in roughly 20 minutes
Thai Peanut Chicken Noodles
Homemade Thai peanut sauce is tossed with chicken and noodles in this quick and easy stir‑fry.
Servings:
4 people
4 people
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Author: Whitney Bond
Ingredients
Thai Peanut Sauce
- 12 ounces full‑fat coconut milk
- 1 cup creamy peanut butter
- 1/4 cup Thai red curry paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 1/4 cup brown sugar
- 1 tablespoon fresh lime juice
Chicken Noodle Stir Fry
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 1/2 teaspoons baking soda
- 1 tablespoon olive oil
- 1/2 cup onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 10 ounces uncooked lo mein noodles
- 1 cup Thai peanut sauce (from the recipe above)
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon peanuts, chopped
Instructions
Thai Peanut Sauce
- Add all sauce ingredients to a blender or food processor and puree until smooth. Set aside or refrigerate until ready to use.
Chicken Noodle Stir Fry
- Toss thinly sliced chicken with the baking soda in a plastic bag and refrigerate for 20 minutes. Rinse and pat dry before cooking.
- Bring a large pot of water to a boil for the noodles.
- Heat olive oil in a large skillet or wok over high heat. Sauté onion for 3–4 minutes, add garlic and ginger and cook 1–2 minutes, then add the chicken.
- Sauté the chicken 4–5 minutes until cooked through.
- Cook lo mein noodles in boiling water for 4–5 minutes, drain, and add to the skillet with the chicken.
- Add 1 cup peanut sauce, toss to coat, and cook 2–3 minutes until heated through. Transfer to bowls and top with chopped cilantro and peanuts.
Notes
- Noodle substitutions: Use thin rice noodles or spaghetti if lo mein is not available.
- Gluten free: Replace lo mein with rice noodles and use gluten‑free soy sauce.
- Make‑ahead: Peanut sauce keeps up to two weeks in the refrigerator when sealed.
Nutrition Facts
Serving: 2 servings per recipe
Calories: 634 kcal
Carbohydrates: 64 g | Protein: 38 g | Fat: 26 g | Saturated Fat: 9 g
Cholesterol: 73 mg | Sodium: 1031 mg | Potassium: 691 mg
Fiber: 3 g | Sugar: 8 g | Vitamin A: 810 IU | Vitamin C: 5 mg
Calcium: 42 mg | Iron: 2 mg