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    Home » Recipes » Recipes

    Thai Peanut Noodles

    Published: May 25, 2022 · Modified: May 25, 2022 · This post may contain affiliate links · 2 Comments

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    These Thai peanut noodles have become our go-to dish for a simple, quick but yet flavorful meal. The rich, luxurious texture and flavour from the peanut sauce, contrasted with the acidity and freshness of the lime is to die for! This has become a staple dish in our household that we can easily whip up or meal prep for the week.

    A plate with Thai peanut noodles topped with cilantro, green onions and a quarter of a lime.
    These noodles are so rich in flavor and so satisfying to eat.

    What are Thai Peanut Noodles

    Thai peanut noodles consist of 3 components: the noodles, the peanut sauce, and the toppings! As Alvin is from Indonesia, he of course loves his peanut sauce. These Thai peanut noodles are a little bit different from the Chinese version. It's more flavorful and spicier! When we spent our budget of the week and want a tasty meal, this is our go-to recipe. The noodles are tossed in this scrumptious peanut sauce, and we won't judge you if you want to start dipping everything in it!

    Why we love this recipe

    • It's inexpensive to make as it only requires pantry staple ingredient.
    • This recipe is easy and fast to make, perfect for a busy weeknight.
    • It's simple yet so flavorful. We don't like bland food over here! The nutty, savory and spicy flavors are a crowd pleaser.
    • This dish can be made in advance, which is perfect for meal prep.
    • It requires minimal cooking, as only the noodles need to be boiled.
    • We love a customizable dish! Toppings such as the vegetables and protein can easily be switched out.
    Overview of spicy thai peanut noodles.
    After you try this recipe, it will quickly become a household favorite.

    More related recipes:

    • Tom Yum Pork Fried Rice
    • Tom Yum Fried Ramen Noodles
    • Spicy Red Curry Chicken

    Which noodles to use?

    We used flat rice noodles similar to these one, the ones you would use for pad thai. We love the chewy texture and the sauce sticks very well to these noodles. However, the beauty of this dish, is that it's delicious with any type of noodles. Here are some popular options:

    • Pasta such as spaghetti or linguine
    • Wheat noodles
    • Ramen noodles
    • Zoodles (Zucchini noodles)
    Chopsticks lifting noodles.
    We love using rice noodles as we love the chewy texture and they pair perfectly with peanut sauce.

    Toppings Variations

    • Protein: Swap the marinated chicken for pan-fried tofu or grilled shrimp!
    • Vegetables: Ditch the bok choy and use thinly sliced cucumbers and carrots instead.
    • Soy sauce: for a gluten-free version, use tamari instead.
    • Red Chili: If you don't have red chili on hand, crush peppers, sriracha or any spicy oil will do.

    Ingredients

    • Flat rice noodles is our noodle of choice, but feel free to swap for desired noodle or pasta.
    • Baby bok choy and garlic to make your vegetable more flavorful.
    • Canola oil for cooking.
    • Low sodium soy sauce, garlic and brown sugar will create your chicken marinade.
    • Chicken thigh is our protein of choice for this recipe. You can also swap for chicken breast for a healthier, lower fat option, however we love chicken thighs as they are more flavorful and tender.
    • Lime juice, coriander and green onions are for the toppings. These are of course optional but we highly recommend adding them as it will make the dish much more fresh and the lime will help balance out the richness of the peanut sauce. For the lime, feel free to adjust the amount if you would like the dish to be a little bit less acidic.

    For the Peanut Sauce

    • Garlic, red chili, brown sugar and canola oil will create your garlic chili paste that will make your peanut sauce extra fragrant! Make sure to adjust the spice level to your liking.
    • Smooth peanut butter is for the base of the peanut sauce. Alternatively, crunchy peanut butter can be used for that extra texture.
    • Soy sauce will add this complex deep savory flavor.
    • Fish sauce is the secret ingredient for that umami flavor.
    • Brown sugar to balance out the saltyness.
    • Warm water to create desired texture for the peanut sauce.
    • Salt is to balance out and bring out the different flavors in the dish.

    Instructions

    Marinate your chicken

    Combine 1/4 cup of low-sodium soy sauce, 1 garlic clove minced, and 1 tbsp of brown sugar in a bowl. Marinate the chicken in the mixture for at least 20 minutes, making sure that it is well submerged and all of its surfaces are covered by the marinade.

    Prep peanut sauce

    Combine 3 1/2 tbsp of smooth peanut butter, 3 tbsp of soy sauce, 1 tbsp of fish sauce, 2 tbsp brown sugar, 1/4 cup of warm water, and 1/2 tsp of salt in a mixing bowl using a whisk until smooth. Set aside. Grind 2 cloves of garlic, 1 red chilli, 1/4 tbsp brown sugar, and 1 tbsp canola oil together using a mortar and pestle or a food processor until they become a paste. Set aside.

    Cook the noodles

    Boil the flat rice noodles according to packaging's instructions. Drain off excess water and set aside.

    Pan-fry the vegetable

    In a wok or a frying pan, heat about 1 tbsp of canola oil over medium high heat. Add in 1 clove of garlic minced and stir fry until fragrant and tender. Add in the baby bok choys and stir fry until cooked, about 3-5 minutes. Remove the bok choys from the pan and set aside. 

    Cook the chicken

    To make the chicken, add about 1/2 tbsp of canola oil onto a pan and cook the marinated chicken over medium high heat on a frying pan for about 4-5 minutes on each side or until cooked thoroughly. Make sure the pan is not too hot and be careful not to burn the exterior. Remove from heat and let cool. Once the chicken is cooled, cut into smaller, bite-sized pieces.

    Cook everything together

    Add another 1 tablespoon of canola oil to a wok or a pan and heat over medium high heat. Add the garlic-chilli paste and stir fry until fragrant, about 20 seconds. Stir in the peanut butter noodle sauce mixture and stir for about 2 minutes. Add in the cooked rice noodles, chicken, and baby bok choys and mix well until all the noodles are covered with the sauce. If the sauce is too thick, add about 1 tbsp of warm water.

    Assemble and serve!

    Once the noodle is well covered with the sauce, turn off the heat and add in 1 1/2 to 2 tbsp of lime juice, chopped coriander, and chopped green onions and mix well.

    FAQ's

    Can these noodles be served cold?

    Yes! These noodles can be served cold or warm.

    Can you make the sauce in advance?

    Totally! You can store the sauce in a air-tight container in the fridge for about 3-4 days.

    Spicy Thai-Style Peanut Lime Noodles Recipe

    Thai Peanut Noodles

    These Thai peanut noodles have become our go-to dish for a simple, quick but yet flavorful dish. The rich, luxurious texture and flavour from the peanut sauce, contrasted with the acidity and freshness of the lime is to die for! This has become a staple dish in our household that we can easily whip up or meal prep for the week.
    5 from 2 votes
    Print Pin Rate
    Course: dinner, lunch, supper
    Cuisine: thai
    Keyword: noodles, peanut sauce, thai
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 2 servings
    Calories: 1025kcal

    Ingredients

    • 250 grams dried flat rice noodles
    • 1 boneless, skinless chicken thigh
    • 1 head baby bok choy
    • 1 clove garlic minced
    • 2 tbsp canola oil

    Sauce for Noodles

    • 2 cloves garlic
    • 1 red chilli
    • 1/4 tsp brown sugar
    • 1 tbsp canola oil
    • 3 1/2 tbsp smooth peanut butter
    • 3 tbsp soy sauce
    • 1 tbsp fish sauce
    • 2 tbsp brown sugar
    • 1/4 cup warm water
    • 1/2 tsp salt

    Chicken Marinade

    • 1/4 cup low sodium soy sauce
    • 1 clove garlic minced
    • 1 tbsp brown sugar

    Topping

    • 1 1/2 - 2 tbsp lime juice
    • 2 tbsp coriander chopped
    • 2 tbsp green onions chopped

    Instructions

    • To make the chicken marinade, combine 1/4 cup of low-sodium soy sauce, 1 garlic clove minced, and 1 tbsp of brown sugar in a bowl. Marinate the chicken in the mixture for at least 20 minutes, making sure that it is well submerged and all of its surfaces are covered by the marinade.
    • To make the noodle sauce, combine 3 1/2 tbsp of smooth peanut butter, 3 tbsp of soy sauce, 1 tbsp of fish sauce, 2 tbsp brown sugar, 1/4 cup of warm water, and 1/2 tsp of salt in a mixing bowl using a whisk until smooth. Set aside. Grind 2 cloves of garlic, 1 red chilli, 1/4 tbsp brown sugar, and 1 tbsp canola oil together using a mortar and pestle or a food processor until they become a paste. Set aside.
    • Cook the flat rice noodles according to packaging's instructions. Drain off excess water and set aside.
    • In a wok or a frying pan, heat about 1 tbsp of canola oil over medium high heat. Add in 1 clove of garlic minced and stir fry until fragrant and tender. Add in the baby bok choys and stir fry until cooked, about 3-5 minutes. Remove the bok choys from the pan and set aside. 
    • To make the chicken, add about 1/2 tbsp of canola oil onto a pan and cook the marinated chicken over medium high heat on a frying pan for about 4-5 minutes on each side or until cooked thoroughly. Make sure the pan is not too hot and be careful not to burn the exterior. Remove from heat and let cool. Once the chicken is cooled, cut into smaller, bite-sized pieces.
    • Add another 1 tablespoon of canola oil to a wok or a pan and heat over medium high heat. Add the garlic-chilli paste and stir fry until fragrant, about 20 seconds. Stir in the peanut butter noodle sauce mixture and stir for about 2 minutes. Add in the cooked rice noodles, chicken, and baby bok choys and mix well until all the noodles are covered with the sauce. If the sauce is too thick, add about 1 tbsp of warm water.
    • Once the noodle is well covered with the sauce, turn off the heat and add in 1 1/2 to 2 tbsp of lime juice, chopped coriander, and chopped green onions and mix well.

    Nutrition

    Calories: 1025kcal | Carbohydrates: 140g | Protein: 29g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 3783mg | Potassium: 702mg | Fiber: 5g | Sugar: 24g | Vitamin A: 352IU | Vitamin C: 44mg | Calcium: 99mg | Iron: 4mg
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    Comments

    1. Bee

      May 30, 2022 at 10:22 am

      5 stars
      Love this recipe!
      But now I have an existential crisis about my noodles.
      What is the difference between pad thai and thai peanut noodles??
      Or have my mom and I been doing thai peanut noodles all this time thinking we were doing pad thai? LOL

      Keep up with the amazing work! <3

      Reply
      • coupleeatsfood

        June 12, 2022 at 8:30 pm

        You're right, it's actually very similar! They both have peanuts as ingredient, but these Thai peanut noodles are much more peanut butter based and have a stronger peanut taste. They're also creamier than pad thai noodles!

        Reply

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    We're Véronique and Alvin, and we share a passion for food. Join us to follow our journey where we share our favorite Asian-inspired recipes, using simple cooking methods and staple ingredients. We're all about eating family-style and comfort food!

    More about me →

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    Picture of Alvin and Veronique from Couple Eats Food

    We're Véronique and Alvin, and we share a passion for food. Join us to follow our journey where we share our favorite Asian-inspired recipes, using simple cooking methods and staple ingredients. We're all about eating family-style and comfort food!

    More about me →

    Popular Recipes

    • Spicy Gochujang Stir-Fried Chicken
    • Easy Spicy & Creamy Miso Instant Ramen
    • Crispy Chicken Teriyaki Recipe
    • Sweet and Sour Crispy Chicken Recipe

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