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Thai Chicken Peanut Noodles
with red peppers / coleslaw mix

Active: 30 minTotal: 30 min

Sweet, savory, and spicy (if you'd like), Thai Peanut Sauce makes an addictive addition to this quick and easy meal. Coleslaw mix mimics the shape and texture of noodles, so you don't need a large portion of pasta to make the dish substantial and hearty. A version of this dish was last featured in 2018.



Peanut Sauce:
  • Ginger, fresh - 2 tsp, grated
  • Peanut butter - 4 Tbsp
  • Water - 5 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Lime juice - 1 Tbsp
  • Sriracha - 1 Tbsp
  • Brown sugar - 4 tsp
Thai Chicken Peanut Noodles:
  • Bell peppers, red - 1, thinly sliced
  • Chicken breasts, boneless and skinless - 1 lb, sliced into strips
  • Garlic powder - 1 tsp
  • Pasta, spaghetti or linguini - 6 oz
  • Cilantro - 3 Tbsp, chopped
  • Cucumbers - 6 oz, sliced (look for mini cucumbers which have fewer seeds)
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 10 oz
  • Lime juice - 2 tsp
  • Hot sauce (opt) - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make peanut sauce - Grate ginger. Combine peanut butter and water in a microwave-safe bowl or liquid measuring cup. Microwave for ~30 seconds. Stir in ginger, rice vinegar, soy sauce, lime juice (portion for sauce), Sriracha, and brown sugar. Taste; if it’s too salty, add more water. If it’s too tart, add in more sugar. (Can be done up to 5 days ahead)
  2. Peppers - Slice peppers. (Can be done up to 5 days ahead)
  3. Chicken - Slice into strips and then season with garlic powder and some salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)
  4. Cook noodles - Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. (Can be done up to 4 days ahead)
  5. Cilantro / Cucumbers - Prep as directed.


  1. Heat a wok or saute pan over medium-high heat. Add cooking oil and then chicken to heated oil. Saute until golden on the outside, ~5 minutes.
  2. Fold in peppers and coleslaw mix and saute for another 3 to 8 minutes, depending on how crunchy or soft you like your veggies.
  3. Add noodles, sauce, lime juice (portion for noodles), and cilantro and toss everything together. Taste and season with more salt, pepper, lime juice, and / or hot sauce. Enjoy warm with cucumber slices on the side!

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This meal has 43 reviews

Just right level of heat! GF linguine worked well.

By: Mindy
Posted: Jan 15, 2020
Diet: Gluten-free

This was delicious! Kids loved it too. Would cut back on the spiciness though.

By: Maureen
Posted: Jan 09, 2020
Diet: Gluten-free

This is really good and easy to make, but next time I think I'll skip the pasta. There was way too much of it.

By: Becca
Posted: Jan 09, 2020
Diet: Gluten-free

Needs more sauce and pretty spicy (adults loved but a no go for the kids). My husband loved this dish and raves about it and wants it again with added chopped nuts on top and I’d double the sauce. Maybe linguine would soak up less than spaghetti. Also he said to cute then chicken in cubes next time instead of strips. And maybe add more chopped bell peppers.

By: Karen
Posted: Dec 14, 2019
Diet: Original

Loved this! I used broccoli cole slaw, didn't make the cucumber side dish and next time I would make more of the sauce.

By: Vickie
Posted: Dec 13, 2019
Diet: Original

Relatively easy to get together. I love all the salads, so another thumbs up!

By: Kimberly
Posted: Dec 11, 2019
Diet: Paleo