Thai Peanut Chicken Noodles - MyDailyFitRecipes

This Thai peanut chicken noodles recipe is the weeknight dinner you’ve been missing — bold, creamy, and loaded with over 40 grams of protein per serving to keep you fueled and satisfied. It brings together tender chicken, silky noodles, and a rich peanut sauce with just enough heat to make every bite completely addictive.

Why You’ll Love This Recipe

Ready in under 30 minutes from start to finish — faster than takeout and far more nutritious.
Packs an impressive 42g of protein per serving, making it ideal for muscle recovery and keeping hunger at bay for hours.
The creamy peanut sauce hits every note — savory, sweet, tangy, and spicy — delivering restaurant-level flavor with pantry staples.
Doubles beautifully as a meal prep dish; make a full batch Sunday and enjoy satisfying high-protein lunches all week.

Ingredients

400g (14 oz) boneless, skinless chicken breast, thinly sliced against the grain
250g (9 oz) rice noodles or lo mein noodles, cooked according to package directions
3 tablespoons natural peanut butter, smooth or chunky — no added sugar preferred
2 tablespoons low-sodium soy sauce or tamari for a gluten-free option
1 tablespoon sesame oil, toasted variety for deeper flavor
1 tablespoon rice vinegar, adds brightness and cuts through the richness
1 tablespoon honey or maple syrup
1–2 teaspoons sriracha or chili garlic sauce, adjust to your heat preference
3 garlic cloves, minced
1 teaspoon fresh ginger, grated — don’t skip this, it makes the sauce
2–3 tablespoons warm water, to thin the sauce to a pourable consistency
1 cup shredded purple cabbage, for crunch and color
1 medium carrot, julienned or grated
3 green onions, thinly sliced
2 tablespoons crushed roasted peanuts, for topping
Fresh cilantro and lime wedges, to serve
1 tablespoon neutral oil (avocado or vegetable) for cooking

Serves 4 | Prep: 10 min | Cook: 15 min

How to Make Thai Peanut Chicken Noodles

Make the peanut sauce. In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, honey, sriracha, minced garlic, and grated ginger. Add warm water one tablespoon at a time until the sauce is smooth and pourable — it should coat a spoon easily. Taste and adjust heat or sweetness as needed. Set aside.
Cook the noodles. Prepare your noodles according to the package directions, then drain and rinse briefly under cold water to stop cooking. Toss with a tiny drizzle of sesame oil to prevent sticking. Set aside.
Cook the chicken. Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the sliced chicken breast in a single layer and cook undisturbed for 2–3 minutes until golden on one side, then toss and cook another 2–3 minutes until cooked through with no pink remaining. Season lightly with a pinch of salt and pepper.
Combine everything.

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