This Spicy Thai-Style Peanut Lime Noodles is hands down one of THE best noodle dishes we’ve made. The rich, luxurious texture and flavour from the peanut butter, contrasted with the acidity and freshness of the lime.. And throw in some coriander and green onions and you’ve got yourself the most delicious meal!
These noodles might look like Pad Thai, but they are a lot more rich and well, peanut butter-y! And who knew, peanut butter and flat rice noodles make such a great combination!?
And please please do not skip the lime, coriander and green onions. They are the ones that basically make this dish sooo delicious. It makes it so much more light and fresh. It’s like not putting any lime, coriander and green onions in your Vietnamese noodle soup (or Pho). It’s not Pho without those ingredients!
We decided to use chicken as protein, but feel free to use any other protein that you like (beef or shrimp is recommended!). And if you wanna make it vegetarian, substituting the protein with some tofu would be sooo good. Believe me, the tofu would go really well with the peanut butter sauce!
The amount of lime juice to add varies according to your own preference. We love the freshness that the lime juice adds, so we added about 2 tablespoons. But if you don’t like too much acidity, then 1 1/2 tablespoon should do the trick.
These Spicy Thai-Style Peanut Lime Noodles are definitely a must try. Anything with peanut butter is a must try! Check out our Pork Dumplings with Spicy Peanut Sauce and Asian Cold Noodle Salad with Peanut Butter Sesame Dressing recipes for more peanut butter recipes!
Spicy Thai-Style Peanut Lime Noodles
- 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
- 1/4 cup low sodium soy sauce
- 1 clove garlic minced
- 1 tbsp brown sugar
- 1 1/2 - 2 tbsp lime juice
- 2 tbsp coriander chopped
- 2 tbsp green onions chopped
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.