Thai chicken peanut butter noodles are a flavorful and satisfying dish that brings together tender chicken, vibrant vegetables, and lo mein noodles in a rich, creamy peanut butter sauce.
This dish is packed with flavor, combining the savory, slightly sweet, and spicy elements of Thai cuisine.
The addition of onion, cabbage, julienned carrots, scallions, sesame seeds, and red pepper flakes makes this dish a delightful and colorful meal that’s sure to please!
- Prep Time: 7-10 minutes
- Cook Time: 30 minutes
- Total Time: 37-40 minutes
- Yield: 4 servings 1x
Ingredients
- 8 ounces lo mein noodles or spaghetti
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil, divided
- 1 small onion, thinly sliced
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 3 scallions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon sesame seeds
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/4 cup chicken broth or water (to thin the sauce)
- Juice of 1 lime (optional, for extra tang)
Instructions
- Cook the noodles (10 minutes):
- Bring a large pot of salted water to a boil. Add the lo mein noodles or spaghetti and cook according to package instructions until al dente. Drain and set aside.
- Prepare the peanut butter sauce (5 minutes):
- In a medium bowl, whisk together the peanut butter, soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and chicken broth or water. If you prefer a tangier sauce, add the juice of one lime. Whisk until smooth and set aside.
- Cook the chicken (8-10 minutes):
- While the noodles are cooking, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Stir-fry the vegetables (5 minutes):
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion and cook for 2 minutes until slightly softened.
- Add the shredded cabbage, julienned carrots, minced garlic, and minced ginger. Stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.
- Stir in the white parts of the sliced scallions.
- Combine the noodles, chicken, and sauce (5 minutes):
- Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles and pour the peanut butter sauce over the top.
- Toss everything together until the noodles and chicken are evenly coated with the sauce and heated through.
- Garnish and serve (2 minutes):
- Remove the skillet from heat and garnish the lo mein with the green parts of the scallions, sesame seeds, and red pepper flakes (if using).
- Serve immediately, and enjoy your flavorful Thai chicken peanut butter noodles!
Notes
For an extra crunch, you can add chopped peanuts or cashews as a garnish. This dish is versatile and can easily be customized with other vegetables like bell peppers, snow peas, or broccoli.
The combination of creamy peanut butter, savory soy sauce, and the vibrant veggies makes this lo mein a perfect weeknight dinner or meal prep option.
Enjoy these delicious Thai chicken peanut butter noodles with your friends and family!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 900mg
- Fat: 28g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
