Creamy Thai-Inspired Peanut Noodles (Print)

Vibrant creamy Thai-inspired dish with ground chicken, crisp vegetables, and peanut sauce cooked in one pan.

# Components:

→ Protein & Noodles

01 - 1 lb ground chicken
02 - 10 oz dried wide rice noodles

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup shredded carrots
05 - 1 cup snap peas, trimmed and halved
06 - 4 green onions, thinly sliced with green parts reserved for garnish
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated

→ Sauce

09 - 1/3 cup creamy peanut butter
10 - 1/4 cup low-sodium soy sauce
11 - 2 tablespoons hoisin sauce
12 - 2 tablespoons rice vinegar
13 - 2 tablespoons honey or maple syrup
14 - 1 tablespoon toasted sesame oil
15 - 1 to 2 teaspoons Sriracha or chili garlic sauce to taste
16 - 1 1/2 cups low-sodium chicken or vegetable broth
17 - Juice of 1 lime

→ Garnishes

18 - 1/4 cup roasted peanuts, chopped
19 - Fresh cilantro leaves
20 - Lime wedges

# Directions:

01 - In a large nonstick skillet or wok, heat oil over medium-high heat. Add ground chicken, breaking it up as it cooks until browned and cooked through, approximately 5 minutes. Remove from pan and set aside.
02 - Add minced garlic, grated ginger, and white parts of green onions to the pan. Sauté for 1 minute until fragrant.
03 - Stir in sliced bell pepper, shredded carrots, and halved snap peas. Cook for 2 to 3 minutes until vegetables begin to soften.
04 - Distribute dry rice noodles evenly over the vegetables in the pan.
05 - In a separate bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, Sriracha, and broth until smooth. Pour sauce over noodles and vegetables.
06 - Bring to a simmer, cover, and cook for 4 to 6 minutes, stirring occasionally, until noodles are tender and have absorbed most of the sauce.
07 - Return cooked chicken to the pan. Toss all components together over low heat for 2 to 3 minutes until creamy and well combined. Stir in fresh lime juice.
08 - Divide into serving bowls and top with chopped peanuts, fresh cilantro, reserved green onion tops, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • One pan, one lid, and you're basically done—plus your sink stays manageable.
  • The peanut sauce tastes like you've been simmering it for hours, but it comes together in minutes.
  • It's the kind of dish that tastes impressive enough to serve guests but casual enough for a solo weeknight victory.
02 -
  • Don't rinse the noodles after they soften—that starchy water actually helps the sauce thicken and cling instead of running off.
  • If your sauce looks too thin after cooking, you can simmer uncovered for another minute or two; it'll tighten right up as the noodles absorb more liquid.
03 -
  • Toast your own peanuts if you have them—they taste sharper and fresher than store-bought roasted, and it takes five minutes.
  • Make the sauce ahead in a jar and shake it up before pouring; it saves time on a busy weeknight and the flavors meld while it sits.
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