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Creamy Peanut Noodles with Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 72 reviews
  • Author: Wesley
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Description

Creamy Peanut Noodles with Chicken is a flavorful and easy-to-make dish featuring tender chicken cooked in a rich peanut and coconut milk sauce, combined with silky rice noodles and garnished with fresh herbs and lime. This recipe balances savory, sweet, and spicy elements, making it a comforting yet vibrant meal perfect for weeknights.

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 (or chicken thighs)
  • 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

  1. Prepare the 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 to allow the flavors to meld.
  2. Cook the Chicken: Heat 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 until cooked through without browning. Verify internal temperature reaches 165°F (74°C).
  3. Sauté Aromatics and Combine Sauce: Add the minced garlic and grated ginger to the skillet with the chicken, cooking for 1 minute until fragrant. Deglaze the pan with chicken stock, then stir in the prepared peanut sauce. Simmer on low-medium heat for 2-3 minutes while preparing the noodles.
  4. Cook the Rice Noodles: Place rice noodles in a bowl and cover with boiling water. Let them soak for 2 minutes or follow package instructions, then drain well.
  5. Toss and Serve: Add the cooked noodles to the skillet with the chicken and sauce. Toss gently to coat the noodles and chicken fully in the creamy peanut sauce. Adjust the consistency by thinning with hot water if the sauce is too thick. Garnish with roasted peanuts, chopped cilantro, and green onions. Serve immediately with a squeeze of fresh lime juice.

Notes

  • You can substitute rice noodles with spaghetti, fettuccini, soba noodles, or ramen noodles according to preference.
  • Replace chicken with any cooked protein or omit it altogether to make a vegetarian dish.
  • The spice level is adjustable; omit sriracha or red pepper for a milder dish, or serve sriracha on the side for guests to add as desired.
  • Add vegetables like diced red bell pepper or shredded carrots by stir-frying them before adding garlic and ginger to enhance nutrition and texture.
  • If the sauce thickens too much, loosen it with additional pasta water or chicken broth for a creamier consistency.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet with a splash of water to maintain sauce creaminess.

Find it online: https://lickplates.com/creamy-peanut-noodles-with-chicken-recipe/