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Thai Chicken Peanut Noodles
red peppers / coleslaw mix

Active: 35 minTotal: 35 min
20150524 chicken peanut noodles nm 006.jpg?ixlib=rails 2.1

We've reworked our Shrimp Peanut Noodles recipe, improving the dressing recipe, switching it up to chicken, and also simplifying the dish. We hope this new version becomes a weeknight favorite - it'll be great for leftovers too!

Ingredients

Servings:
4
Metric
Thai Chicken Peanut Noodles:
  • Chicken breasts, boneless and skinless - 1 lb, sliced into strips
  • Garlic powder - 1 tsp
  • Pasta, spaghetti or linguini - 6 oz
  • Bell peppers, red - 1, sliced thinly
  • Cilantro - 3 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 10 oz
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. 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)
  3. Ginger / Peppers / Cilantro - Prep as directed. (Can be done up to 4 days ahead)
  4. Make peanut sauce - 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, 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)

Make

  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, and cilantro and toss everything through. Taste and season with more salt, pepper, lime juice, and / or hot sauce. Enjoy warm!
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Reviews

This meal has 88 reviews

This is a fantastic recipe and a go to for me when I don't have a lot of stuff left in the fridge.

By: Liza
Posted: Aug 15, 2017
Diet: Original

This is very good. I think next time I would either skip the cornstarch or dry the tofu much more before that step.

By: Chelsea
Posted: May 14, 2017
Diet: Vegetarian

Didn't have coleslaw mix so made this with just shredded romaine, carrots, and lettuce. Loved it! The only thing I would change next time is to reduce either or both the peanut butter and brown sugar, because the sauce was a bit too thick/creamy, but otherwise--perfect!

By: Minh
Posted: Aug 30, 2015
Diet: Original

mmmm. made it with wow butter instead of peanut butter and still super good. My 16 month old didn't like it though, probably too spicy for her. But I loved it!

By: Leanne
Posted: Aug 12, 2015
Diet: Original

Have made this several times, and look forward to making it again!

By: Jean
Posted: Aug 05, 2015
Diet: Original

This was awesome! I don't like peanut butter so we tried it with almond butter instead. Delicious!

By: Joanna
Posted: Aug 04, 2015
Diet: Gluten-free