This Stir-Fried Thai Chicken with Noodles and Peanut Sauce is full of veggies, noodles, and delicious sauce. It’s sure to be a family favorite.
Photography by Sue Bischofberger
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I’ve got another sneak peek of my book, The Healthy Family Cookbook (now available for preorder here affiliate link), to share with you today. Last week I shared Pork Chops and Potatoes Smothered with Creamy Dijon-Spinach Sauce. This week it’s another all in one dish with no additional side dishes needed to complete the meal.
Stir-Fried Thai Chicken with Noodles and Peanut Sauce
This Thai-flavored chicken and noodle dish tossed with peanut sauce has the perfect balance of sweet and savory, but it’s not spicy, which makes it perfect for little eaters. If you prefer some heat in your Thai food, add a dash or two of sriracha after serving yourself.
If you have time, I recommend using fresh garlic and ginger in the sauce instead of dried. Substitute 3 garlic cloves, minced for the garlic powder and 1 Tablespoon minced peeled fresh ginger for the dried ginger.
Refrigerate any leftovers in individual containers for up to 4 days. You’ll have a delicious lunch the next day ready to go!
This Stir-Fried Thai Chicken with Noodles and Peanut Sauce really is a favorite at my house. My kids love the flavor of the peanut sauce, as well as twirling their noodles onto their forks. I hope you enjoy this meal as much as my family does! And if you haven’t already, be sure to grab your copy of The Healthy Family Cookbook here. (affiliate link)
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Stir-Fried Thai Chicken with Noodles and Peanut Sauce
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Thai
Description
This Stir-Fried Thai Chicken with Noodles and Peanut Sauce is full of veggies, noodles, and delicious sauce. It’s sure to be a family favorite.
Ingredients
For the peanut sauce:
- 1/4 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup freshly squeezed lemon juice
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/8 teaspoon red pepper flakes (optional)
For the chicken and noodles:
- 12 ounces rice noodles, or whole wheat spaghetti
- 1 Tablespoon extra-virgin olive oil
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (10-ounce) package thinly shredded coleslaw mix (or 2 cups shredded cabbage)
- 4 carrots, cut into 1-inch matchsticks
- 1 red bell pepper, thinly sliced
- 2 scallions, diced
- 1/4 cup chopped fresh cilantro, for garnish
- 2 Tablespoons chopped peanuts, for garnish
Instructions
To make the peanut sauce:
- In a medium bowl, whisk together the peanut butter, soy sauce, lemon juice, vinegar, honey, sesame oil, garlic powder, ginger and red pepper flakes (if using) until blended. Set aside.
To make the chicken and noodles:
- For the Bring a large pot of water to a boil over high heat. Add the noodles and cook according to the package directions. Drain and set aside.
- While the noodles cook, in a large skillet over medium heat, warm the olive oil.
- Add the chicken and sauté for 7 to 8 minutes until fully cooked (internal temperature of at least 165°F).
- Stir in the coleslaw mix, carrots, bell pepper, and scallions. Cook for 5 to 6 minutes until the vegetables are crisp-tender.
- Stir in the cooked noodles and peanut sauce and toss until evenly coated. Cook for 1 to 2 more minutes until heated through. Serve garnished with cilantro and peanuts.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 409
- Sugar: 8 g
- Sodium: 763 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 22 mg
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