Description
Creamy Thai Peanut Chicken Noodles
One bite of these silky, savory Thai peanut noodles and you’ll be hooked! Quick, easy, and absolutely delicious.
Ingredients:
Noodles (rice or spaghetti)
Ground chicken, garlic, ginger
Creamy peanut sauce with hoisin & soy sauce
Directions:
Cook noodles & drain.
Sauté chicken & veggies.
Pour in peanut sauce & stir.
Garnish with lime, peanuts, and fresh cilantro.
Pro Tip: Try using coconut milk for an extra creamy texture!
#PeanutNoodles #CreamyAndDelicious #ThaiInspired
Step-by-Step Guide
1. Prepare the Sauce: In a bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup hoisin sauce, 3 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon sriracha (optional), and 1/3 cup warm water until smooth. Set aside.
2. Cook the Noodles: Boil your choice of noodles (8 oz rice noodles or spaghetti) according to package directions. Drain and set aside, tossing with a tiny bit of oil to prevent sticking.
3. Cook the Protein & Aromatics: In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add 1 lb ground chicken, breaking it apart with a spoon. Cook until no longer pink. Add 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
4. Combine: Reduce heat to medium. Pour the prepared peanut sauce into the skillet with the chicken. Stir to combine and let it simmer for 2-3 minutes until slightly thickened.
5. Finish the Dish: Add the cooked noodles to the skillet. Use tongs to toss everything together until the noodles are evenly coated in the creamy sauce. If the sauce is too thick, add a splash of water or chicken broth to reach your desired consistency.
Serving Suggestions
Serve the noodles hot, garnished generously with chopped roasted peanuts, fresh cilantro, and lime wedges. For extra color and crunch, top with thinly sliced red bell pepper, shredded carrots, or bean sprouts. A side of quick-pickled cucumbers makes a perfect refreshing contrast to the rich, creamy sauce.
How-to Summary
This dish comes together in four key stages: make the peanut sauce, cook the noodles, brown the chicken with aromatics, and combine everything in the skillet. The entire process takes about 30 minutes, making it an ideal weeknight dinner. The creamy, savory sauce is the star, coating each strand of noodle and piece of chicken perfectly.
Frequently Asked Questions
Can I use a different protein? Absolutely. Ground turkey, pork, or even shredded rotisserie chicken work well. For a vegetarian version, use crumbled firm tofu or tempeh.
My sauce is too thick. How can I thin it? Simply stir in a little warm water, chicken broth, or coconut milk one tablespoon at a time until it reaches a silky, pourable consistency.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet with a splash of water to loosen the sauce.
Is there a substitute for hoisin sauce? You can use oyster sauce or a mix of soy sauce with a bit of honey or brown sugar, though the flavor profile will change slightly.
Can I make this dish ahead of time? You can prepare the sauce and chop all garnishes ahead of time. For best results, cook the noodles and chicken fresh and combine when ready to serve.
Common Mistakes to Avoid
Avoid overcooking the noodles, as they will continue to soften in the hot sauce. Cook them just to al dente. Do not add the garlic and ginger at the same time as the raw chicken, as they can burn before the meat cooks through. Finally, ensure your peanut sauce is well-whisked and smooth before adding it to the skillet to prevent clumps.
Conclusion
This Creamy Thai Peanut Chicken Noodles recipe is a guaranteed crowd-pleaser that delivers restaurant-quality flavor with minimal effort. Its perfect balance of creamy, savory, and tangy notes makes it a versatile dish you’ll return to again and again. Don’t forget to try the pro tip of adding coconut milk for an even richer, luxurious texture. Enjoy your homemade takeout feast!
