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Thai Chicken and Noodles with Spicy Peanut Sauce

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thai chicken noodles spicy peanut titles 800Maybe it was because we went to a Chinese New Year parade last weekend. Or maybe because it’s getting closer to Lads to Leaders convention time when we always go out for Asian food and I’m thinking about that. I don’t know what it is, but I’ve been craving spicy stir fries with cashews and peanuts. Plus my daughter loves the combination of sriracha sauce and lime. So it seemed like the right thing to do – make a big pan full of chicken and noodles with spicy peanut sauce.

There are so many delicious restaurant-style meals you can make yourself at home. Chinese and Thai food can seem intimidating, but make it once and you’ll see how it all comes together. Soon you’ll be trying all sorts of favorite take-out foods. And making it yourself means you can use better quality ingredients, no MSG, and still save money over buying it already prepared.

Mix up the sauce first so it will be all ready at the end. Get all of the vegetables, garnishes and meat chopped up and set out on plates or a cutting board. Bring the pasta water to a boil and then when you put the pasta into the water you can start cooking the chicken. That way everything will be ready at about the same time.  The secret to success with Asian style stir fries is to be prepared before you start cooking. Once it gets going there is no time to stop and chop something.

 Chicken and Noodles with Spicy Peanut Sauce

Sauce

1/4 cup creamy natural peanut butter

3 Tablespoon soy sauce or tamari

2 Tablespoon rice vinegar

1 Tablespoon coconut oil, melted

1 Tablespoon grated ginger

2 cloves garlic, pressed

1 Tablespoon honey

1 Tablespoon sriracha

1 Tablespoon sesame oil

zest and juice of one lime

The rest of the dish

1 Tablespoon sesame seeds, toasted

1-2 Tablespoons lard or coconut oil for frying

8 oz linguine, or gluten-free linguine or zucchini noodles

4 green onions, sliced including green part

1 cup shredded cabbage

1 medium bell pepper, julienned

1 medium carrot, julienned

1 lb boneless chicken thighs

1/4 cup chopped salted peanuts

1 Tablespoon cilantro, chopped for serving

Preparation

Prepare the sauce by combining all of the sauce ingredients, peanut butter through lime zest and juice, in a small saucepan over very low heat. Stir until the peanut butter melts and everything combines into a somewhat thick sauce. Remove from heat and set aside.

Toast the sesame seeds by placing them in a dry skillet over low heat. Shake or stir the seeds until they begin to heat and become fragrant. As soon as they begin to slightly change color remove them from the heat and set aside.

Cut the chicken into bite-size pieces. Have all of the vegetables prepared. Cook the pasta according to package directions. Heat the coconut oil or lard in a large heavy-bottom skillet or wok. Add the chicken and stir fry over medium-high heat for 4-5 minutes or until the chicken is browned on the outside and nearly done on the inside. Remove chicken to a plate and set aside.

Add the bell pepper, cabbage and carrot to the pan and stir fry 2 minutes or until crisp tender. Add the green onions to the pan and continue to stir fry for another minute. Return the chicken to the pan and toss with the vegetables. When the pasta is done, drain it well and then add the drained pasta to the pan with the chicken and vegetables. Pour the sauce over everything, sprinkle in the toasted sesame seeds and toss well to combine. Remove everything to a large serving platter and garnish with the chopped peanuts and chopped cilantro.

Thai Chicken and Noodles with Spicy Peanut Sauce
 
Author:
Cuisine: Asian
 
Spicy sriracha, tangy lime, creamy peanut butter and crunchy nuts combine in a fusion of flavor.
Ingredients
  • For the sauce
  • ¼ cup creamy natural peanut butter
  • 3 Tablespoons soy sauce or tamari
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon coconut oil, melted
  • 1 Tablespoon grated ginger
  • 2 cloves garlic, pressed
  • 1 Tablespoon honey
  • 1 Tablespoon sriracha sauce
  • 1 Tablespoon sesame oil
  • zest and juice of one lime
  • The Remaining Ingredients
  • 1 Tablespoon sesame seeds, toasted
  • 8 oz. linguine, or gluten-free linguine or zucchini noodles
  • 4 green onions sliced, including the green part
  • 1 cup shredded cabbage
  • 1 medium bell pepper, julienne sliced
  • 1 medium carrot, julienne sliced
  • 1 lb. boneless chicken thighs
  • For the garnish
  • ¼ cup chopped peanuts
  • 1 Tablespoon cilantro, chopped
Instructions
  1. Prepare the sauce by combining all of the sauce ingredients, peanut butter through zest and juice of the lime, in a small saucepan over very low heat.
  2. Stir until the peanut butter melts and everything combines into a somewhat thick sauce.
  3. Remove from heat and set aside.
  4. Toast the sesame seeds by placing them in a dry skillet over low heat.
  5. Shake or stir the seeds until they begin to heat and become fragrant.
  6. As soon as they begin to slightly change color remove them from the heat and set aside.
  7. Cut the chicken into bite-size pieces.
  8. Have all of the vegetables prepared.
  9. Cook the pasta according to package directions.
  10. Heat the coconut oil or lard in a large heavy-bottom skillet or wok.
  11. Add the chicken and stir fry over medium-high heat for 4-5 minutes or until the chicken is browned on the outside and nearly done on the inside.
  12. Remove chicken to a plate and keep warm.
  13. Ad the bell pepper, cabbage and carrot to the pan and stir fry 2 minutes or until crisp tender.
  14. Add the green onion and continue to stir fry for another minute.
  15. Return the chicken to the pan and toss with the vegetables.
  16. Pour the sauce over everything, sprinkle in the toasted sesame seeds and toss well to combine
  17. Remove everything to a large serving platter and garnish with the chopped peanuts and chopped cilantro.

 spicy peanut noodles watermarkWhat are your favorite take-out meals to make at home? Tell us about it in the comments. Be sure to pin this recipe for later.