Thai Noodles with Chicken in a Spicy Peanut Sauce

  • Author: The Kitchen Whisperer

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  • 1 pound Udon or Linguini noodles
  • 1 cup finely shredded carrot
  • 1 tablespoon 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 tablespoon rice vinegar
  • 5 tablespoon sesame oil, divided
  • 2 tablespoon light brown sugar, packed
  • 1 teaspoon fresh grated ginger, don’t use ginger powder
  • 1 1/2 teaspoon Sriracha
  • Roasted peanuts
  • Sesame seeds (optional)
  • 2 tablespoon cilantro, rough chopped


  1. In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, 2 1/2 tablespoon 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.
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