Thai Chicken Peanut Noodles
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These saucy Thai peanut chicken noodles are a quick and delicious weeknight meal. They’re loaded with ground chicken, ramen noodles, and vegetables then smothered in a creamy homemade peanut sauce. They’re tastier than takeout, and they’re ready in just 25 minutes!
These Thai chicken peanut noodles are one of my favorite fast, feel-good dinners. They’re saucy, chewy, and deeply flavorful, but still come together in about 25 minutes in a single skillet. With ground chicken, garlic, ginger, ramen noodles, and a mix of whatever vegetables I have in the fridge, it’s the kind of flexible recipe I lean on when I want something satisfying without much prep.
The real star is the homemade Thai peanut sauce. It’s a quick stir-together of natural peanut butter, chicken stock, dark soy sauce, rice vinegar, honey, and Thai curry paste, and it coats the noodles beautifully without feeling heavy. I’ve played around with it plenty, and this balance hits just right—nutty, savory, a little sweet, and gently spicy. I’ll often double the sauce because it’s just as good spooned over other noodles, grain bowls, or roasted vegetables later in the week.
Finished with crunchy peanuts and fresh cilantro, these noodles are a complete meal on their own, but they also work well as a side for gatherings. Leftovers travel well and taste great warm or cold, which makes them just as appealing the next day. It’s better-than-takeout comfort food that fits easily into a busy weeknight rhythm.
What to serve with Thai chicken peanut noodles
These saucy peanut noodles with chicken are a complete meal on their own, but they also make a great side dish. Serve them family-style and enjoy them alongside other Thai-inspired dishes like sticky Thai peanut chicken wings or cashew coconut salmon curry with a side of my favorite coconut rice.
Thai Chicken Peanut Noodles Recipe
Ingredients
- 6 ounces instant ramen (see notes)
- 1 tablespoon toasted sesame oil
- 1 lb ground chicken
- 4 cloves garlic (minced)
- 1 tablespoon grated ginger
- 4 cups thinly sliced vegetables (see notes)
- Chopped peanuts and cilantro (to serve)
Peanut Sauce
- 1 cup chicken stock
- ½ cup natural peanut butter
- ¼ cups dark soy sauce (see notes)
- 2 tablespoons EACH: rice vinegar, honey, and Thai curry paste (preferably red curry paste)
Instructions
- Put the ramen noodles (discard the seasoning packages) into a bowl and cover them with hot tap water. After 5 minutes, use a fork to gently separate the noodles.6 ounces instant ramen
- Mix all the sauce ingredients together in a medium-sized bowl.1 cup chicken stock, ½ cup natural peanut butter, ¼ cups dark soy sauce, 2 tablespoons EACH: rice vinegar, honey, and Thai curry paste
- Heat the sesame oil in a large frying pan over medium heat. Add the ground chicken and cook until it is no longer pink, breaking it up with a wooden spoon as it cooks.1 tablespoon toasted sesame oil, 1 lb ground chicken, 4 cloves garlic, 1 tablespoon grated ginger
- Add the garlic and ginger and cook for 1 minute. Add the veggies and let them cook for 2-3 minutes, or until they barely start to soften.4 cups thinly sliced vegetables
- Drain the ramen and then add it to the pan. Pour the sauce over the top and mix everything together. Let heat through for 2-3 minutes until it is thick and coats the noodles. Serve the noodles topped with some chopped peanuts and cilantro.Chopped peanuts and cilantro
Video
Notes
Nutrition
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So yummy! I added oven roasted broccoli, red bell pepper, carrots and the tops of some onions that went a little rogue in my kitchen. Easy to put together. Can’t wait for leftovers, which I’m going to try cold as I think it will be delicious either hot or cold.
I’m so glad you enjoyed it! 😊 Your veggie additions sound fantastic — I love the idea of using those onion tops, too. And you’re absolutely right, it’s delicious cold as leftovers. Thanks so much for sharing how you made it!
hi, was wondering how I could lessen the amount of sugar in this dish? hubby is diabetic. thank you. looks great ! I have made something similiar in the crockpot.
Make sure to use natural peanut butter, which has no sugar. You can also omit the honey or use a diabetic friendly sweetener, such as monk fruit. You can also use whole wheat ramen noodles. I hope that helps!
The dark soy with the peanut butter really made this work for us. I added Cameroon Pepper Flakes I bought at the International Market, as it has a kick and a savory flavor component actually. Woo Hoo! So glad we found this. We used the $1Tree frozen pepper pkg with this also. Oh my.
Made this tonight and it was so delicious! We used yellow curry and stir fry vegetables – so good! This tasted like a restaurant dish, yet was easy to make! Thank you!
Absolutely delicious and easy to make. I added a dash of hoisin sauce and opted to use one tbs of red curry and one tbs of green curry. Yummy!
What marvelous flavors in this Thai chicken peanut noodles dish. I can’t wait to make again this for my family.
Yeah, this was a big no for me & my family. It was the Ramen noodles. The texture just wasn’t right. The sauce was good though.
If ramen noodles aren’t your fav, try it with rice noodles or even spaghetti. Both are good in this recipe!
Use egg noodles instead of Ramen. This is what I did and it was great!
Using another noodle than the Instant Ramen will reduce the fat content greatly, as they are deep-fried. But they sure are quick, eh? We have substituted angel-hair spaghetti noodles with good result, although egg noodles sound just gorgeous.