Thai street vendors cook these noodles in 90-second bursts over 1,200°F flames—home stoves can't replicate that smoky wok hei.
Thai Chicken Peanut Noodles
Whip up a flavorful feast in just 15 minutes with these Thai Chicken Peanut Noodles! Toss tender chicken, vibrant veggies, and silky noodles in a luscious peanut sauce for a deliciously satisfying one-pan meal. Perfect for busy weeknights, this dish brings the taste of Thailand right to your dinner table!
Prep
0
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- garlic
- green onion whites
- green onions
- lime juice (15 ml)
🥩Meat & Seafood(2)
- chicken thighs (454 g)
- chicken stock (240 ml)
🫙Pantry Staples(4)
- brown sugar (15 ml)
- coconut milk (240 ml)
- peanut butter (28 g)
- rice noodles (240 ml)
🍯Sauces & Condiments(1)
- soy sauce (30 ml)
📦Other(1)
- peanuts (28.4 g)
👨🍳 Instructions
- 1
Sear your chicken thighs, garlic, and green onion whites.
- 2
Then add rice noodles, chicken stock, and coconut milk.
- 3
Reduce halfway, then add peanut butter, brown sugar, soy sauce, and green onions.
- 4
Add some peanuts, lime juice, stir, then serve.
💡 Pro Tips
- ✓Cook rice noodles to exactly 85% doneness before adding to the pan because they'll absorb liquid and finish cooking in the sauce, preventing mushy texture.timing85% doneness
- ✓Heat peanut butter to 140-160°F before incorporating to break down oils and prevent seizing when mixed with coconut milk's saturated fats.technique140-160°F
- ✓Use full-fat coconut milk with at least 17% fat content because lower fat versions will break when reduced and won't create proper emulsion with peanut butter.ingredient17% fat content
- ✓Sear chicken thighs skin-side down for 4-5 minutes without moving to render fat and achieve Maillard reaction at 285-300°F surface temperature.technique285-300°F, 4-5 minutes
- ✓Add lime juice off heat as a final step because citric acid will curdle coconut milk proteins above 180°F and break your sauce.timing180°F threshold
Share this recipe
Prep
0
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Thai street vendors cook these noodles in 90-second bursts over 1,200°F flames—home stoves can't replicate that smoky wok hei.
Thai Chicken Peanut Noodles
Whip up a flavorful feast in just 15 minutes with these Thai Chicken Peanut Noodles! Toss tender chicken, vibrant veggies, and silky noodles in a luscious peanut sauce for a deliciously satisfying one-pan meal. Perfect for busy weeknights, this dish brings the taste of Thailand right to your dinner table!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- garlic
- green onion whites
- green onions
- lime juice (15 ml)
🥩Meat & Seafood(2)
- chicken thighs (454 g)
- chicken stock (240 ml)
🫙Pantry Staples(4)
- brown sugar (15 ml)
- coconut milk (240 ml)
- peanut butter (28 g)
- rice noodles (240 ml)
🍯Sauces & Condiments(1)
- soy sauce (30 ml)
📦Other(1)
- peanuts (28.4 g)
👨🍳 Instructions
- 1
Sear your chicken thighs, garlic, and green onion whites.
- 2
Then add rice noodles, chicken stock, and coconut milk.
- 3
Reduce halfway, then add peanut butter, brown sugar, soy sauce, and green onions.
- 4
Add some peanuts, lime juice, stir, then serve.
💡 Pro Tips
- ✓Cook rice noodles to exactly 85% doneness before adding to the pan because they'll absorb liquid and finish cooking in the sauce, preventing mushy texture.timing85% doneness
- ✓Heat peanut butter to 140-160°F before incorporating to break down oils and prevent seizing when mixed with coconut milk's saturated fats.technique140-160°F
- ✓Use full-fat coconut milk with at least 17% fat content because lower fat versions will break when reduced and won't create proper emulsion with peanut butter.ingredient17% fat content
- ✓Sear chicken thighs skin-side down for 4-5 minutes without moving to render fat and achieve Maillard reaction at 285-300°F surface temperature.technique285-300°F, 4-5 minutes
- ✓Add lime juice off heat as a final step because citric acid will curdle coconut milk proteins above 180°F and break your sauce.timing180°F threshold