Don’t head out to your local favorite Thai restaurant for Thai Peanut Sauce Noodles and Chicken. You can make the best Thai peanut sauce at home!
I’ve resisted posting too much Asian inspired recipes on here because of one little secret, I don’t do spicy. It seems like many favorite Asian recipes have a good kick of heat to them and I’m not a huge fan of that. But this Thai peanut sauce is perfect for those that like a good hit of Srircha and those who don’t. Thai peanut sauce noodles and chicken is my new favorite!
How to Make Thai Peanut Sauce
Thai Peanut Sauce had me all over the place when I first started testing recipes. Some recipes call for coconut milk, fish sauce and curry paste, while others stick with peanut butter, and sriracha. So what’s the right way?
The more I researched the more I found that there were a few ingredients in common and others that were basically at-home cooks trying to wing it.
Coconut milk makes for a creamy sauce, but it also totally dulls the peanut butter, so that was an easy out.
Sriracha or chili flakes appeared often, but in the end sriracha won because we liked how it came incorporated into the sauce so evenly.
Fish sauce sounded like it must be a shoe-in as many Asian recipes use it, but again it seemed to overpower the other flavors so we got rid of it.
Soy sauce or Tamari, it’s gluten free friend were a better choice for that salty flavor without the fish flavor plus we liked how it darkened the sauce and smoothed everything out.
Vinegar and Sesame Oil were back and forth in recipes, but we missed that subtle flavor when it was gone so we added it back in.
Here’s what we ended up with, ginger and garlic for sure, peanut butter and sriracha for the basic sauce flavors, and a punch of lime juice to brighten everything up. We stuck with warm water instead of coconut milk to thin things up a bit and you could certainly add more if you’d like.
Thai Peanut Noodles
Alright, but what about Thai Peanut Noodles? Well, the noodles are a little tricky. It’s much harder for us to find a good Pad Thai, Rice Noodle or other Asian noodle so we had to look for one that would hold up to the savory sauce but not be so big and fat that the sauce ends up lost. We ended up using Angel hair pasta or spaghetti and while I’m sure there are better options this was the most convenient and appetizing for Thai Peanut Noodles.
Thai Peanut Chicken
Ahhhh, Thai Peanut Chicken needs a moment as well. You see, grilling or baking chicken and then dressing with a sauce fell pretty flat. The sauce didn’t stay on the chicken and the flavor was lacking. You could totally tell it was a plain piece of chicken with a little sauce. We decided to marinate the chicken and although it is absolutely freezing outside we had no choice but to turn to the grill.
Marinating penetrates the chicken all the way through so every bite is a wonderful blast of Thai Peanut Sauce.
The grill brings that extra smoky, enhanced flavor to the chicken and those little black grill marks not only make the meat more appetizing but it really does take the meat to a new level.
The Best Grill Pan
If you don’t want to venture outside, please promise me to use the best grill pan by Lodge. It’s a cast iron grill pan and it’s ridges are deep enough to actually leave marks but not so high that the meat takes forever to cook. Plus, it’s only $12! That’s a major steal.
We just found this Lodge Cleaning Kit with a scrub brush etc to keep your pan looking and working great without all of the elbow grease. It’s like $20 but it really is worth it. You shouldn’t be caring for your cast iron like your other pans so buying a couple of items meant for cast iron is a must.
Thai Peanut Sauce Noodles and Chicken
Alright, you’re ready to make Thai Peanut Sauce Noodles and Chicken. Start by marinating your meat at least an hour before cooking, but to be honest we prefer it to marinate overnight. I actually prep all of our veggies into a 3 compartment storage container. I’ve already prepped the meat so I just figure I’d might as well take 5 more minutes to prep the veggies and the storage container keeps everything fresh without blending flavors.
The next day, grill your chicken and prep your sauce. Meanwhile, cook your noodles then toss the chicken, noodles, sauce, peppers, cucumbers and some red cabbage for color and crunch. Top with cilantro, green onions and sesame seeds and serve.
Thai Peanut Sauce Noodles and Chicken
- 3 Boneless, skinless Chicken Breasts, Cut in 1" Pieces
- 1 Red and 1 Orange Bell Pepper, sliced
- 1/2 Cup Sliced Red Cabbage
- 1 Cucumber, peeled and sliced thin then cut in 1-2" pieces
- Sesame Seeds
- 1/3 Cup Chopped Cilantro
- 1/2 Cup Dry, Roasted, Salted Peanuts, roughly chopped
- 2 Tablespoons Green Onions, sliced
- 1/2 Package Pasta* see note
Thai Peanut Sauce
- 1 Cup Creamy Peanut Butter
- 2-3 Tablespoons Sriracha
- 1/4 Cup Fresh Lime Juice
- 1/4 Cup Honey
- 2 Tablespoons Toasted Sesame Oil
- 1/2 Cup Warm Water
- 3 Tablespoons Fresh, Grated Ginger
- 6 Cloves of Garlic, minced
- 1/3 Cup Soy Sauce
- 1 Teaspoon Rice Vinegar
- Whisk together the peanut sauce ingredients and pour half into an 8x8" baking pan. Add the chicken and toss to coat. Cover with saran wrap and refrigerate for 1 hour or up to over night.
- Reserve the remaining sauce for the noodles.
- Heat a grill to medium high heat. Place the chicken on skewers and grill for 8 minutes or until cooked through. Remove from the heat and tent with foil.
- Meanwhile, cook the noodles according to package instructions.
- Drain the pasta and toss with the chicken. peppers, cucumbers, cabbage, and sauce. Top with peanuts, cilantro, green onions and sesame seeds. Serve with additional sriracha if desired. I never do, but Cade does. 😉
We prefer Angel Hair or Spaghetti
Serving Size:1 bowl
Amount Per Serving:Calories: 783 Total Fat: 47g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 31g Cholesterol: 77mg Sodium: 1862mg Carbohydrates: 53g Fiber: 8g Sugar: 27g Protein: 48g
Do you Eat Thai Peanut Sauce Hot or Cold?
It’s entirely up to you how you eat Thai Peanut Sauce. We like everything served up warm for dinner unless it’s summer than a chilled thai peanut salad is really yummy.
How to Peel Ginger
A quick note, ginger is best if it’s fresh in this recipe, but how to peel ginger can really distract some people from wanting to use it. Peel ginger with a spoon, not a knife or potato peeler. Just scrape the spoon over the ginger and the peel will come right off and then use a fine holed cheese grater to grate it, or you can mince with a knife.
Can You Freeze Fresh Ginger?
Absolutely you can freeze fresh ginger! It works like a charm but make sure you seal it in a freezer plastic bag and use it within 3 months.
We hope you love this Thai Peanut Sauce Noodles and Chicken recipe but make sure you try this chicken below too!
This Sticky Asian Grilled Chicken is so easy to make and it goes great with fresh or cooked veggies and rice!