Spicy Thai Noodles With Chicken Recipe

This quick and easy spicy Thai noodles with chicken recipe makes the perfect weeknight dinner idea! Everything but the noodles and sauce gets tossed on a baking sheet and baked. When the noodles are done soaking, they are tossed with a creamy and tangy peanut sauce. It’s nutty, healthy, gluten free and absolutely delicious!

What Do Rice Noodles With Spicy Peanut Sauce Taste Like?

When the peanut butter is whisked with coconut aminos (or soy sauce), chili paste and ginger, it transforms into a tangy and nutty spicy sauce. It coats the rice noodles and vegetables perfectly without leaving you with a pool of sauce. You can make it as spicy or mild as you would like by adding more or less chili paste.

The chicken is coated with the sauce prior to being baked on a sheet with the rest of the vegetables. Feel free to add toppings and garnishes like chopped green onions, thai basil, bean sprouts, sesame seeds or red pepper flakes to the finished dish!

You’re going to feel like you are at one of your favorite Thai restaurants in the comfort of your own home.

How To Make Thai Peanut Noodles With Chicken:

Like I mentioned, this Thai recipe is ALMOST a one pan dinner! You just have to cook the noodles while everything else is baking.

Make sure to scroll down to the recipe card for the full list of ingredients and instructions!

1. Start by placing your chopped vegetables on a foil sheet lined baking sheet. Drizzle with olive oil and season with salt and pepper.
2. In a bowl, mix together 2 tbsp of coconut aminos (or low sodium soy sauce, but not if you are gluten free), 1 tbsp of peanut butter, 1/4 tsp garlic chili paste and 1/2 tsp ginger paste. Season with salt & pepper. Add more or less chili paste depending on how much you enjoy spicy food. Whisk until it is fully combined, then add the chicken tenders (or sliced chicken breast) to the bowl and toss to coat. Place the tenders on the foil lined baking sheet.
3. Bake for 15 minutes, then flip everything before baking for about another 15 minutes. The internal temperature of the chicken should be 165 degrees F.
4. While the chicken and vegetables are baking, bring a large pot of water to a boil and follow the package directions to make the rice noodles. Try to make them slightly al dente for the best texture. Drain when done.
5. In a separate small bowl, whisk together the remaining sauce ingredients until fully combined.
6. When the chicken is done baking, remove from the oven along with the vegetables. Chop the chicken into bite sized pieces and toss into the bowl with the rice noodles. Pour the sauce over and toss to coat. Serve immediately and enjoy!

• You can also stir fry the ingredients in a large skillet if you choose! Start with the chicken, and when it is cooked through, transfer it out of the skillet before adding the veggies.

Ingredient Substitutions

This is one of my favorite recipes to make because you can really go in so many different directions when it comes to ingredient combinations. Check out some of my favorite substitutions and additions.

• Veggies – when it comes to the roasted vegetables in this dish, you can use whatever you have on hand or anything in season at your local grocery store! You just may need to adjust cooking times accordingly. Bell peppers, snow peas and zucchini are all great options.

• Sesame Oil – Sesame oil can easily replace the olive oil in this recipe, or can be used as a finishing oil. A dash of fish sauce can also be used to finish the dish off.

• Chicken Tenders – Purchasing chicken tenders is an easy way to skip a step and make your life easier. But you can absolutely use chicken breasts cut into pieces if you want!

• Lime Juice – Adding a squeeze of lime juice to the finished dish would contribute a nice acidity to the recipe! Lemon juice would also have the same effect.

When To Serve This Easy Thai Chicken With Peanut Sauce Recipe:

I personally love this as a summer dinner recipe with chicken, because you can pick and choose whatever vegetables are in season! And we all know that eating local produce that is in season not only provides us with the highest level of nutrients, but it also decreases our carbon footprint!

This makes a great 30 minute dinner using chicken tenders as well. I always find it hard to find delicious chicken tender recipes, and this one is flavor packed!

Frequently Asked Questions:

Should I use chunky peanut butter or smooth?	I personally like to use chunky, because it is like having chopped peanuts in the dish, and I appreciate the crunch. A lot of thai food uses textured nuts in their dishes. But if you want to use smooth, that is totally acceptable. Heck, if you want to use almond butter, that’s fine too!
What kind of vegetables should I use?	You need an onion, a green veggie and some filler veggies. But I recommend using whatever is in season and local for you! That might be bok choy, yellow onion, local tomatoes and asparagus!
Is this a healthy dinner?	Absolutely! The peanut butter and chicken bring lots of protein to the dish, while the vegetables provide vital nutrients like vitamin A, B6, C and K. And rice noodles are gluten free, if that is a part of your diet. Most thai recipes are pretty healthy, so you can definitely add this to your healthy recipes list!
What is the difference between coconut aminos and soy sauce?	Flavor wise, they are very similar. Coconut aminos (which do not taste like coconut) are definitely a little sweeter and thicker than soy sauce, and they are gluten free and soy free. Soy sauce is typically much higher in sodium, and contains soy and gluten. In this recipe, you can use them interchangeably unless you are gluten free, in which you will need to use coconut aminos.

How To Store Leftovers

• Store leftovers in an airtight container in the refrigerator for up to 2 days. To re-heat in the microwave, microwave for 60 seconds, then stir and then microwave in 30 second intervals until desired temperature.

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