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Thai Chicken Peanut Noodles
with red peppers & coleslaw mix

Active: 35 min Total: 35 min

These noodles were on the menu the week of 5/25/15, and they were an easy and versatile meal for all types of diners! The original featured red peppers and coleslaw mix but feel free to mix up the veggies or proteins this time - just keep the sauce and the noodles the same!

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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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)

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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!

Nutrition Facts

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

Ratings

Original (120)
Gluten-free (10)
Paleo (11)
Vegetarian (27)

54 reviews

Works well with broccoli. The sauce is so easy and delicious, this is a great quick dinner option. Didn't really need the cornstarch on the tofu though.

By: Kayla
Posted: Jun 15, 2019
Diet: Vegetarian
0 Helpful

I made this with rice noodles instead. Amazing!

By: Tracey
Posted: Dec 02, 2017
Diet: Gluten-free
0 Helpful

Used peanut butter instead of cashew. AMAZING.

Posted: Aug 15, 2017
Diet: Paleo
0 Helpful

Made this and subbed Gardein Vegetarian Chicken. Also, by accident I used rice vermicelli (which I'd bought for a recipe later in the week)... it worked well actually! I used broccoli/carrot slaw mix from Trader Joe (sauteed), reserved the bell pepper raw (toddler preference), and saved sirrachi sauce to pour on top for the adults. Really good.

By: Hope
Posted: Apr 05, 2017
Diet: Original
0 Helpful

Easily customizable for taste preferences. I liked making my own sauce it felt much cleaner. My husband remarked on the lack of crunch so I will add water chestnuts or sprouts next time (I had to use frozen peppers). Very good taste! I used soba noodles and made plenty for leftovers. Delicious cold the next day!

By: Lauren
Posted: Sep 15, 2016
Diet: Original
0 Helpful

Not as much flavor as I would have wanted. My 1 year old and husband loved it though.

By: Sara
Posted: May 30, 2016
Diet: Original
0 Helpful