Thai Noodles with Chicken in a Spicy Peanut Sauce

This dish was supposed to be my lunch yesterday but I got sidetracked and ended up making it for dinner.  All I know is that I was kicking myself in the butt for not making it for lunch AND dinner!  My GOD this hands down was the BEST Thai noodles I have ever, EVER had!  The Peanut Sauce while spicy was incredible! Well I made a big bowl of it…and proceeded to eat the entire bowl.

Thai Noodles with Chicken in a Spicy Peanut Sauce4

Seriously my stomach HURT because I ate so much but seriously I could not stop eating it!  So I was on the TKW Facebook page just chit chatting discussing dinner and I mentioned this meal. The requests for the recipe was overwhelming. I mean it was surreal. Now I have recipes queued to be posted however due to the incredible demand for this I’m pushing this one next.

Thai Noodles with Chicken in a Spicy Peanut Sauce

I wish you were here when I made this.  I would have LOVED to see your face when you took your first bite of this.  The blend of the peanut butter with the soy sauce, ginger and even the Sriracha was pure magic!  All I know is THIS is what I’m making again for dinner tonight.  Mr. Fantabulous can eat cereal as this is what *I* want.

See he’s funny when it comes to stuff like this.  I’m still ‘training’ his taste buds if you will.  Trust me, it took me years to get him to eat ‘real fish’ and that while tuna fish is good, there is better fish out there.

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The recipe is pretty straight forward though you may need to visit the market to get a few ‘specialty’ ingredients. They aren’t expensive and seriously you will use them it other things.  You will fall in love with Sriracha Chili Sauce.  I’m a Pittsburgh girl and ketchup is a part of life here.  I’m telling you what folks, Sriracha is like the new ketchup!

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The final touches of the roasted peanuts and cilantro truly set this dish above and beyond awesome! I seriously cannot wait to make this again though I will make a smaller portion cause my belly, and pants, can’t take it!

wait… who am I kidding? I’m going to make the same big ol’ bowl and find some way to shovel it all in only to beg Mr. Fantabulous later to rub my belly. LOL

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Thai Noodles with Chicken in a Spicy Peanut Sauce


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  • 1 pound Udon or Linguini noodles
  • 1 cup finely shredded carrot
  • 1 Tbl minced garlic
  • 1/2 cup freshly chopped scallion
  • 3 cups cooked shredded chicken (I just poached mine), warmed
  • 1/3 cup smooth peanut butter
  • 1/4 cup regular soy sauce
  • 2 Tbl rice vinegar
  • 5 Tbl sesame oil, divided
  • 2 Tbl light brown sugar, packed
  • 1 tsp fresh grated ginger, don’t use ginger powder
  • 1 1/2 tsp Sriracha
  • Roasted peanuts
  • Sesame seeds (optional)
  • 2 Tbl cilantro, rough chopped
  1. In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, 2 1/2 Tbl sesame oil, ginger, brown sugar and Sriracha. The sauce will seem thick but that’s okay. Once it hits the hot noodles it will thin out.
  2. Set the sauce aside.
  3. Cook the noodles in large pot of salted boiling water to al dente, according to package instructions.
  4. Drain the noodles and transfer to a large serving bowl.
  5. Drizzle the remaining sesame oil over top and toss to coat evenly.
  6. Next, add in the carrots, garlic, scallions and shredded chicken.
  7. Using tongs or chopsticks, toss well to coat.
  8. Whisk sauce again, taste for hotness and pour over the chicken and noodle mixture.
  9. Using tongs or chopsticks, toss well to combine.
  10. Plate and garnish with cilantro, peanuts and sesame seeds.


22 Responses to “Thai Noodles with Chicken in a Spicy Peanut Sauce”

  • Norm says:

    A phenomenal recipe. Many thanks. I made this last night with a couple minor variations. Pretty much doubled the recipe, I julienned the carrots, and used a lot of them. I had a bag of Costco “rainbow carrots”. Threw in a couple tablespoons of oyster sauce I found while looking for the vinegar. I think my sesame oil is toasted, a nice flavor boost. I used the thin flat Thai rice noodles. And I just lightly cooked the carrots and other veggies, still crispy, just not quite raw.

    • TKWAdmin says:

      Hi Norm!

      Thank you so much! Ohhhhhhhhhhh Oyster sauce ROCKS in this recipe! Great thinking on your feet! And Mmmm rainbow carrots! I want to come to your house next time! So happy you loved it!

      Best Kitchen Wishes!

  • Hazel says:

    How many persons does this recipe cater for

  • Sharafa Siraj says:

    Will it be okay if i use normal vinegar instead of rice vinegar ?

    • TKWAdmin says:

      Hi Sharafa!

      No, rice vinegar is incredibly sweet and delicate, while white vinegar is sour and harsh. It’ll completely alter the taste in a negative way. If you don’t have rice vinegar go with apple cider vinegar but use less than what’s called for in the recipe.

      Best Kitchen Wishes!

  • Renee says:

    Wow, this looks and sounds seriously good!

    • TKWAdmin says:

      Thank you so much Renee! I absolutely am addicted to this dish and flavor! I’m actually working on a burger version of this recipe! The world needs more Thai Spicy Peanut Sauce 🙂

      Best Kitchen Wishes!

  • Jennifer Ritchie says:

    Holy Moly Batman!! Delicious. I am definitely keeping this one. My adult children and husband just loved this.

  • Heather N. says:

    How spicy is this? I plan on making this for a get together, but I know at least one person is pretty sensitive to heat. Also, I do not have fresh ginger and you say to not use powder. Is there anything I can do? It looks really delicious and I want it to turn out well!

    • TKWAdmin says:

      Hi Heather!

      It’s not terribly spicy but if you’ve never had Sriracha I would start with half as much. The ginger will add some ‘heat’ to it as well. You can always add to it if it’s not hot enough. You can use ginger powder in a pinch but the issue with it is you don’t get that true ginger flavor as fresh AND it can thicken up more than usual. So you will need to add a bit more liquid to thin it out.

      Best Kitchen Wishes!

  • Rebecca Carr says:

    This is one of my favorite Go-To recipes now. As I frequently do when I try a new recipe, I’ll google several versions and tweak untill I get what I like best; this is pretty much what I ended up with( I use closer to 1/2 cup of peanut butter). Couple of things: if you heat the peanut butter for 20 seconds, it’s easier to mix with the other ingredients. Also, I use toasted sesame seeds and garnish with some of the scallion and lime wedges. This is really perfect food

    • TKWAdmin says:

      Thank you so much Rebecca! Great tips, thank you! Loving the idea of lime wedges!

      Best Kitchen Wishes!

  • Liz says:

    This recipe sounds so good. Thank you.

  • Joanne says:

    This stuff is ADDICTIVE!!! I made it last week, and fixing it again tonight. Thanks for the reicpe

    • TKWAdmin says:

      Tee hee Joanne! I’m addicted to it as well! I have made this using slaw and ramen noodles as well and it’s amazing!

      Best Kitchen Wishes!

  • Karen Marie says:

    Is the sesame oil “toasted” sesame oil?

    • TKWAdmin says:

      Hi Karen Marie,

      Mine is pure sesame oil. You could use toasted if that’s what you have. Regular sesame oil is light, almost sweet, with just a hint of flavor. Toasted sesame oil is bod, assertive, nutty. I just didn’t happen to have the toasted on hand.

      Best Kitchen Wishes!

  • Barb says:

    I’m definitely making this for me & hubby soon! Well, I might share! Can’t invite the daughter over though, she’s allergic!

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