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Thai Peanut Chicken Noodles
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5 from 1 vote

Thai Peanut Chicken Noodles

Servings: 4

Ingredients

  • For the sauce:
  • cup peanut butter smooth or crunchy is fine
  • ¼ cup soy sauce for sauce plus 2 tablespoon for tofu
  • 2 tablespoons rice vinegar
  • 1 tablespoons chili garlic sauce like Sriracha
  • 1 tablespoon honey or agave I used agave
  • 2 cloves garlic minced
  • 2 teaspoons fresh ginger minced
  • 2 tablespoon fresh squeezed lime juice
  • For the pasta:
  • 2 tablespoons olive oil
  • 12 oz boneless skinless chicken breast cut into bite-sized cubes
  • 1 red or yellow bell pepper sliced
  • 2 medium carrots cut into matchstick pieces
  • ¾ cup frozen peas thawed
  • 10 oz whole wheat spaghetti noodles cooked
  • cup cilantro chopped
  • ½ cup peanuts chopped

Instructions

  • Combine all dressing ingredients in food processor and blend until well combined.
  • In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
  • Add diced chicken and cook 8-10 minutes, until all chicken is cooked through.
  • Remove chicken from skillet, add remaining 1 tablespoon of olive oil, and add bell pepper, carrots, and peas, cooking until peppers and carrots are softened, about 5-7 minutes.
  • Add chicken and spaghetti to the skillet with the vegetables and toss with peanut sauce.
  • Serve, then top with cilantro and peanuts.
  • Enjoy!