Spicy Thai Peanut Chicken Noodles
Spicy Thai Peanut Chicken Noodles with rice Thai noodles, spicy peanut sauce and baked satay chicken - The best dinner recipe!
Ingredients
- 16 oz package of noodles, cooked according to directions
Chicken & Marinade
- 1/2 cup plain Greek yogurt
- 1 Tbsp fish sauce
- 2 tsp red curry paste
- 1 Tbsp brown sugar
- 1 tsp turmeric
- 1 tsp dried cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 2 lb boneless chicken thinly sliced in to strips
Peanut Sauce
- 1 13-14oz can coconut milk
- 1/2 cup chicken broth
- 1/3 cup creamy peanut butter
- 3 Tbsp soy sauce
- 2 Tbsp honey
- 1 Tbsp sriracha sauce
- 1-1/2 tsp minced garlic
- 1 tsp ground ginger
Optional Garnishes
- Chopped fresh cilantro
- Crushed roasted peanuts
- Sesame seeds
- Wedges of lime
Instructions
- Preheat the oven to 425 and line a baking sheet with foil.
- For the chicken: In a large mixing bowl, mix together the Greek yogurt, fish sauce, red curry paste, brown sugar, turmeric, cilantro, salt and pepper. Toss the chicken strips in the marinade, place on the prepared baking sheet in a single layer and bake at 425 for 15-17 minutes, (chicken should register at least 165 degrees on a meat thermometer to be safe for eating.)
- Cook the noodles according to package directions, reserve a cup of the pasta water before draining and set the drained noodles aside.
- For the Peanut Sauce: In a large skillet mix together the coconut milk, chicken broth, peanut butter, soy sauce, honey, sriracha, garlic and ginger. Over medium-high heat, whisk the mixture regularly while bringing it to a light boil, reduce heat and let simmer for 3-5 minutes until it just starts to thicken a little. (You don’t want it super thick.)
- When the chicken is done baking, add the cooked chicken in to the sauce and stir, then add the drained noodles. Toss until well combined. (You can use some of the reserved pasta water to thin out the sauce as desired. You won’t need it all, just stir in a Tbsp or two at a time until it’s the thickness you prefer.)
- Serve with optional garnishes of cilantro, peanuts, sesame seeds and a squeeze of lime.
Notes
A couple of tips for this recipe:
- The name of this recipe is SPICY Thai Peanut Chicken Noodles. If you are NOT a fan of spicy, I recommend cutting down both the chili paste in the chicken marinade and the sriracha in the sauce. Start with using just 1 tsp of each and go from there.
- Can you pan fry the chicken instead of baking it? Sure! But I love baking because I throw the chicken in and do everything else while it’s cooking – the chicken is cooked perfectly every time and I don’t have to keep an eye on it while I’m making the sauce and noodles.
- I use these Thai Kitchen Stir-Fry Rice Noodles for this recipe. They can be found easily in most grocery stores. (Not a paid advertisement, I just know there are a TON of different noodles out there and these are my fav in this dish.) You could also use soba, ramen, udon, egg noodles, or even spaghetti or linguine – you just need 14-16 ounces.
- Want more veggies? You can absolutely add them – snow peas, broccoli, carrots, or red peppers are all great additions – just cook them to desired consistency before tossing them in the dish.
- Don’t worry if your can of coconut milk is separated in to solid and liquid, that is quite normal. Just spoon it out and whisk it all together – it will smooth out as you cook it.
- When I measure honey I always spray the measuring spoon or cup with non-stick cooking spray then screw the top off and pour instead of trying to squeeze it out – trust me, it makes all the difference!