Are you looking for a quick, creamy, lusciously rich, and easy dinner? I got you. These Peanut Noodles with Chicken are straight-up addictive with their sweet-savory-spicy-rich sauce and tender chunks of chicken breast. Plus, the whole recipe comes together in a cinch, so this is a great last-minute meal for those days when you just need something easy and GOOD. I think you’re going to love this one!
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What Are Peanut Noodles
This dish features noodles (any kind) and small bites of tender chicken breast drenched in a creamy sauce that’s inspired by Thai peanut sauce. The sauce is a rich mix of creamy coconut milk, savory peanut butter, spicy sriracha sauce, fresh garlic and ginger, a little soy sauce and brown sugar, and a splash of lime juice to keep everything bright. This easy sauce is absolutely divine and you’re going to want to spoon it over everything!
Can I Sub the Chicken?
Absolutely! If you’re not a chicken fan you can easily substitute it with shrimp, cubed tofu, or even just leave it out and enjoy the noodles plain. It’s all about that sauce, anyway. ;)
What to Serve with Peanut Noodles
I would consider these peanut noodles a meal in and of themselves, but if you’re a side dish kind of person I would suggest pairing these rich noodles with something super light. Try Sesame Cucumber Salad, Sesame Slaw, or Roasted Broccoli Salad with Almonds.
How Are the Leftovers?
This dish is definitely the best when eaten right away because the creamy, luscious sauce tends to get soaked up by the noodles when it’s stored in the refrigerator. That being said, I probably wouldn’t turn down a plate of these noodles after reheating, but I also wouldn’t expect them to be as saucy and creamy. So if you’re big on texture making a half batch might be a better option than counting on eating the leftovers.
Peanut Noodles with Chicken
Servings 4Ingredients
- 1/3 cup smooth natural-style peanut butter ($0.40)
- 2 Tbsp sriracha ($0.23)
- 2 Tbsp brown sugar ($0.08)
- 1 fresh lime (2 Tbsp juice) ($0.59)
- 1 Tbsp soy sauce ($0.06)
- 1 clove garlic, minced ($0.08)
- 1 tsp grated fresh ginger ($0.10)
- 1 13.5oz. can coconut milk ($2.99)
- 1 boneless, skinless chicken breast (about ⅔ lb.) ($3.33)
- 1 Tbsp cooking oil ($0.04)
- 8 oz. noodles* ($0.89)
- 1/4 cup chopped peanuts ($0.19)
- 1/4 cup chopped cilantro ($0.22)
Instructions
- Prepare the peanut sauce first. In a medium bowl, whisk together the peanut butter, sriracha, brown sugar, soy sauce, 2 Tbsp lime juice, minced garlic, and grated ginger.
- Add the coconut milk to the peanut sauce and whisk until smooth again.
- Cut the chicken breast into small ½ to 1-inch sized pieces.
- Heat a large skillet over medium-high. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken.
- Add the prepared peanut sauce into the skillet, turn the heat down to medium-low, and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, while you cook the noodles.
- Cook your noodles according to the package directions, then drain in a colander.
- Add the cooked and drained noodles to the skillet with the peanut sauce and chicken. Toss until everything is evenly mixed and coated in sauce.
- Top the noodles with chopped peanuts and cilantro, then enjoy!
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Notes
Nutrition
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How to Make Peanut Noodles with Chicken – Step by Step Photos
Make the peanut sauce first so the ingredients have a few minutes to mingle and the sauce is ready to go when you need it later. Add ⅓ cup smooth natural-style peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 1 Tbsp soy sauce, 1 clove of garlic (minced), 1 tsp grated fresh ginger, and 2 Tbsp lime juice to a bowl.
Whisk the ingredients together until smooth, then add in one 13.5 oz. can of coconut milk. Whisk until smooth again and then set the sauce aside.
Cut one large boneless, skinless chicken breast (about ⅔ lb.) into small ½ to 1-inch chunks.
Heat 1 Tbsp cooking oil in a large skillet. Once hot, add the chicken and cook until browned on all sides. It’s okay if the chicken isn’t cooked through at this point. Avoid overcooking the chicken or it will become tough.
Pour the prepared peanut sauce into the skillet with the chicken. Turn the heat down to low and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, as you cook the noodles.
Cook 8 oz. noodles according to their package direction, then drain in a colander. You can use linguine, spaghetti, rice noodles, ramen noodles, or any kind of long noodle.
Add the cooked and drained noodles to the skillet and stir to combine.
Top the peanut noodles with ¼ cup chopped peanuts and ¼ cup chopped fresh cilantro.
Enjoy the peanut noodles hot. If you have any leftover lime, cut it into wedges and squeeze a bit over top just before eating.
SO GOOD.
This was so delicious and flavorful, and perfect with what I already had in my pantry. I just had to buy cilantro and a lime! I added some steamed green beans on the side and it was a perfect meal. My coconut milk was a little too solid, but thankfully once I added it to the pan the sauce came together perfectly. Definitely save some lime for a finishing touch, or just go ahead and buy an extra! I’ll definitely be adding some veggies next time, probably shredded carrots and cabbage sautéed with the chicken before the sauce is added.
Am I right in thinking using coconut milk makes it OK to freeze?
Hi Maureen! Coconut milk will change in texture and become grainy when defrosting. This dish is best eaten fresh. xoxo -Monti
I only have a jar of regular creamy peanut butter. How much of a difference would be noted using this vs the “natural” PB as noted in the recipe? I can’t wait to try this recipe.
I am unsure as we haven’t tested it with regular creamy. It might be a bit sweeter as regular creamy tends to have more sweeteners than natural. I’d still give it a go! It won’t be shockingly different. XOXO -Monti
I used regular peanut butter and it was still delicious. I did microwave it for about 45 seconds to make sure that it was smooth and easy to mix into the sauce. It’s not as pronounced as a peanut flavor that natural peanut butter would give it, but it definitely still tastes like peanuts and tastes great!
GREAT recipe, my kids loved it. In case anyone wants to add some veg, I suggest the following: red bell pepper (thinly sliced or diced), carrots (shredded), shelled edamame, broccoli florets (my family prefers roasted, but if your family is fine with steamed then just throw them in w/ the pasta).
Hello Beth
Can one substitute low fat coconut milk?
Hi Arlene, If it were just a few tablespoons of coconut milk in the recipe, I would say no problem. But this is a whole can. The texture and mouthfeel of the sauce will be very different. If texture and mouthfeel don’t matter so much to you, you should experiment. xoxo -Monti
I used light coconut milk and it was underwhelming. The sauce was thin and not very flavorful. Next time I will use at least half full-fat if not all full-fat.
Made this for dinner last night and it was delicious! We added a second chicken breast and there was plenty of sauce to cover everything. Will definitely be making again!
Dear Beth,
I stumbled upon your recipe for Peanut Noodles with Chicken, and I have to say, I was blown away! Not only does it look absolutely delicious, but your step-by-step instructions are so clear and easy to follow.
I love how you’ve combined the creaminess of peanut butter with the tanginess of soy sauce and the sweetness of sugar to create a delectable sauce that perfectly complements the tender chunks of chicken and the savory noodles. And your use of fresh ingredients like ginger, garlic, and cilantro adds a wonderful freshness to the dish.
I particularly appreciate how you’ve also provided some helpful tips and substitutions. It’s clear that you’ve put a lot of thought and care into creating a recipe that can be enjoyed by everyone.
Overall, I think this Peanut Noodles with Chicken recipe is a true masterpiece. Your passion for cooking and your talent for writing shine through in every word, and I’m sure that anyone who tries this recipe will be blown away by how delicious and satisfying it is.
Thank you so much for sharing this recipe with the world. I can’t wait to try it out for myself and share it with my friends and family. Keep up the amazing work!
Warm regards,
Khadijah
So delicious! Definitely a new go to. Chicken not even necessary.
I made this with extra chicken thighs and served it over rice. It came out great although needed a little more salt at the end.
Hi Beth, this looks delicious. Do you think the sauce with the chicken in it could be frozen for freezer meals, and I could just add cooked pasta on serving day?
Hi Angela, peanut sauce freezes well! xoxo -Monti
you put soy sauce twice in the first step.
Thank you so much for pointing that out! It’s been fixed. xoxo -Monti
Is this recipe going to be very spicy? I don’t use sriracha regularly so I don’t remember how hot it is compared to other hot sauces. But cutting it down would also cut down on some flavor here.
Hi Didina, it won’t be terribly spicy, but everyone has different levels of tolerance for heat. If it helps, cut it in half, taste, and go from there. XOXO -Monti
I am wondering how to adapt this to make it similar to those vietnamese spring rolls served with a peanut dipping sauce. Maybe adding in mint, cucumber, carrots and subbing rice noodles?
That sounds like a great idea!
Why are comments closed on some older recipes here?
Hi Mel, can you give me an example of a recipe where it looks like the comments are closed? I don’t believe we have the option to close comments on individual pages, so if there’s some technical issue going on that’s preventing people from leaving comments I’d like to figure out what’s going on. Thanks!
https://www.budgetbytes.com/snickerdoodles-two/
Not sure where my other comment went but it’s the “Snickerdoodles For Two” recipe.
Thank you so much for giving me an example! That’s so weird because I did see the “comments closed” thing at the bottom. So I went into the back end and did find a checkbox among all the settings that could turn off comments. I’m not sure if it accidentally got turned off or if there was some other weird technical issue that caused that, but if you see any others please let me know so I can open them back up! :) I appreciate you letting me know!
i noticed it on the recipe for taco soup, i tried to leave a comment, it said it was going for review and then it never appeared. i was just asking about how to use an instapot instead of a dutch oven for the taco soup recipe. i did end up figuring it out on my own but yeah you should be aware! xo
Beth:
It’s nice to see recipes from you from time to time. I love the low sodium options as well.