Thai Peanut Sauce Noodles and Chicken


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!


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.


Making Thai peanut sauce is easier than any other Asian inspired recipe I've tried and these Thai peanut sauce noodles and chicken are the best way to start!


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.


Making Thai peanut sauce is easier than any other Asian inspired recipe I've tried and these Thai peanut sauce noodles and chicken are the best way to start!


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.


You are going to love this Thai Peanut Sauce Noodles and chicken recipe! It's even better than a local restaurant!


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.


You are going to love this Thai Peanut Sauce Noodles and chicken recipe! It's even better than a local restaurant!


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

Yield: 4-6 servings

Thai Peanut Sauce Noodles and Chicken

Thai Peanut Sauce Noodles and Chicken

You don't have to 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!

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes


  • 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


  1. 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.
  2. Reserve the remaining sauce for the noodles.
  3. 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.
  4. Meanwhile, cook the noodles according to package instructions.
  5. 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

Nutrition Information:



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!

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!

Sticky Asian Grilled Chicken

This Sticky Asian Grilled Chicken is so easy to make and it goes great with fresh or cooked veggies and rice!

Sticky Asian sauce made with soy sauce and sweet chili sauce served over chicken and rice

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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32 comments on “Thai Peanut Sauce Noodles and Chicken”

  1. Pingback: 20+ Easy Recipes Perfect For College Students: Time For Grab-And-Go Healthy Foods

  2. So I never comment on recipes but let me say that this is one for the books. I made it a few weeks ago and have since made it three time and find myself craving it all the time.
    I change up the noodles and veggies all the time but the only change I made to the sauce was to use chunky PB rather than creamy. Adds some nice texture.

    Thanks for this amazing recipe!! 

  3. I love this recipe.  I made the peanut sauce as written but I was worried it would taste sweet with the honey but it didn’t.  I found the sauce a little thick on the pasta so I thinned it with a small amount of pasta water and it was perfect.  Thanks for this recipe it was exactly what I was looking for.  

  4. Pingback: Healthy Thai Peanut Steak Salad – Yummy Recipes

  5. Great recipe all around. Don’t have a Lodge pan but that will change.
    I usually stir-fry the chicken (I have a very old Chinese recipe that is simple and to die for), toss with the noodles, hit it with sauce and finish it with fresh cilantro and crushed peanuts or cashews on top.
    It’s good hot, warm or cold. Sad thing is there are never any leftovers ;(
    Really nice food blog. Keep rockin’ It. 👊🏼


  6. I hate long intros, I skip them right away and go to the recipe… Who has time for such long stories?

  7. So delicious! Thank you for this recipe. I used Gardien meatless chick’n strips and they were such as easy sub. 5 star.

  8. Do you toss the veggies in raw? 

  9. Made the Peanut sauce tonight,
    VERY yummy.
    I halved the recipe as I was only cooking for 2.
    Had to substitute ground ginger, I used a generous 1/4 tsp. I was a little generous with the acids – lime juice and vinegar, garnished with sliced green onions and it came out great!!

    Will definitely be adding to the rotation 🙂

  10. What is your pasta package size? 7oz? 14oz? 1lb? 2lb?

  11. How long does the sauce keep in the refrigerator or does it freeze well? I made chicken and noodles for one but I went by the recipe for the sauce so I have a ton of left over. I did not use ginger or siracha as I did not have any. Would love to know how to store left over sauce so none of it’s wasted. Thanks!!

  12. This dish is highly suspect. The removal of everything that makes this dish what it is really sad. If you don’t wanna use the ingredients in Thai food then don’t attempt to cook Thai food.

    • I think all they are missing is Welch’s grape jelly in order to make the classic American-Italian Peanut Butter and Jelly noodle. 

      • This recipe is actually pretty authentic. I would leave in the fish sauce and cut the massive amounts of honey. They pointed out a lot of the recipes with other ingredients are actually Americanized

  13. Hi, I made your Thai peanut sauce and noodle salad today. It was fantastic. I followed your recipe exactly and it was outstanding. Thanks so much!

  14. Your recipe says: 1/2 package pasta *see note

    – I can’t find a “*note” within the recipe…..

  15. hey girl- this looks so yummy!

  16. If that tastes as good as it looks I cannot wait to make it. I love the name of your web site and I love basil. Cant wait to make this.