Zesty Thai Peanut Noodles

This dish brings together bold flavors and a creamy peanut sauce for a quick, satisfying meal. Perfect for busy weeknights, it’s easy to make and bursting with a zesty twist that everyone will love.

Start cooking ↓

TIME35 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

Sauce: ½ cup peanut butter 6 tablespoons reduced-sodium soy sauce 3 ½ tablespoons rice vinegar 3 tablespoons brown sugar 3 tablespoons sesame oil 2 red Thai chiles, seeded and finely chopped 2 tablespoons chile-garlic sauce 2 tablespoons freshly grated ginger 1 teaspoon fish sauce ¼ teaspoon ground black pepper Noodles: 3 tablespoons olive oil, divided 1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes 1 cup matchstick carrots 1 red bell pepper, sliced into thin strips 4 green onions, thinly sliced 2 cups bean sprouts, rinsed and drained ¼ cup chopped fresh cilantro 1 (16 ounce) package pad Thai rice noodles 1 tablespoon chopped unsalted peanuts (Optional)

02 / HOW TO MAKE IT

Let's cook.

Step 1

In a bowl, mix together the peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper until you get a smooth sauce. Set this aside for now.

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Step 2

Heat 2 tablespoons of olive oil in a large pan or wok over high heat. Toss in the chicken and stir it around constantly for about 3 minutes until it's almost cooked through. Pour in a quarter cup of the sauce you made earlier and cook for another minute or two, until the chicken is fully cooked and no longer pink inside. Then, transfer the chicken along with any juices to a bowl.

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Step 3

Turn the heat down to medium-high and add the last tablespoon of olive oil to the same pan. Throw in the carrots and cook them, stirring, until they’re just tender but still have a nice crunch—about 3 minutes. Add the bell pepper and cook for another minute until it softens a bit.

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Step 4

Next, add the chicken back into the pan along with the rest of the sauce, green onions, bean sprouts, and cilantro. Stir everything together and cook just until everything is warmed through, about a minute. Keep it warm while you prepare the noodles.

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Step 5

Place the noodles in a large bowl and cover them with hot water. Let them sit for about 5 minutes until they soften, then drain well.

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Step 6

Finally, toss the noodles into the pan with the chicken and veggies, mixing everything together. Sprinkle some chopped peanuts on top before serving for a nice crunch.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh lime juice for the best tangy flavor.
- Toast peanuts lightly for extra crunch and aroma.
- Don’t overcook the noodles; they should be tender but still firm.

Why you’ll love it

This dish is full of bold flavors and satisfying textures. The creamy peanut sauce pairs perfectly with the tangy lime and spicy chili, creating a balanced and vibrant meal. It’s quick to make and great for a weeknight dinner or meal prep.

Serving ideas

Serve with a sprinkle of chopped cilantro and extra crushed peanuts on top. A side of steamed or stir-fried vegetables like broccoli or snap peas adds freshness and color. For protein, grilled chicken, tofu, or shrimp work wonderfully.

Storage & leftovers

Store leftover noodles in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to avoid soggy noodles. Reheat gently in a pan or microwave, adding a splash of water to loosen the sauce if needed.