This recipe was originally in Taste of Home magazine in March 2014, but my dear friend Stephanie took it and adapted it. It’s her version that I am sharing since she’s a great cook. Stephanie makes it with the noodles, but it would taste great with rice as well.
Thai Chicken Peanut Noodles

Thai Chicken Peanut Noodles

1/2 cup creamy peanut butter
1/2 cup chicken broth
1/4 cup lemon juice (fresh squeezed)
1/4 cup gluten-free soy sauce
4 teaspoons Sriracha sauce
1/4 teaspoons crushed red pepper flakes
16 oz packages of thick-cut Asian rice noodles
1 lb. chicken, cut in thin strips
1 1/2 cups julienned carrots
1 medium sweet red pepper
2 cups sliced mushrooms
2 cups pea pods
1 (or more) garlic cloves
1/2 cup finely chopped unsalted peanuts (for garnish)
4 green onions, chopped (for garnish)
Cilantro and lime wedges, garnish
1. In a small bowl, whisk the first 6 ingredients until blended. Cook noodles according to package directions. Drain.
2. In a large skillet, cook chicken, garlic, carrots, pepper, mushrooms and pea pods over medium heat, 5-6 minutes or until chicken is no longer pink.
3. Stir in peanut butter mixture and bring to a boil. Reduce heat, simmer uncovered for 3-5 minutes or until sauce is slightly thickened.
4. Serve sauce with noodles (or rice) and top with chopped peanuts, green onions, lime wedges and cilantro.
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Thai Chicken Peanut Noodles
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