This quick and easy Thai peanut 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 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 thick 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. The chicken gives you spicy and fresh asian spiced flavor in every bite!
How To Make Thai Peanut Noodles With Chicken:
Like I mentioned, this 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!
- Start by placing your chopped vegetables on a foil sheet lined baking sheet. Drizzle with olive oil and season with salt and pepper.
- 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. Whisk until it is fully combined, then add the chicken tenders to the bowl and toss to coat. Place the tenders on the foil lined baking sheet.
- 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.
- While the chicken and vegetables are baking, bring a pot of water to a boil and follow the instructions on the box to make the rice noodles. Drain when done.
- In a separate small bowl, whisk together the remaining sauce ingredients until fully combined.
- 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!
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!
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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. But if you want to use smooth, that is totally acceptable. Heck, if you want to use almond butter, thats 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. |
| 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. |
Thai Peanut Noodles With Chicken
Ingredients
- 1 head broccoli, cut into florets
- 1 cup baby carrots
- 3/4 cup cherry tomatoes
- 1/2 of a red onion, peeled and cut into 1 inch pieces
- 3/4 pound chicken tenders (you can also use chicken breasts, cut into strips the size of tenders)
- 1 tbsp olive oil
- 7 ounces brown rice noodles
- salt/pepper to taste
Ingredients For Peanut Sauce
- 5 tbsp coconut aminos, divided or low sodium soy sauce: Note that soy sauce contains gluten, so only use coconut aminos if you are gluten free
- 3 tbsp peanut butter, divided
- 1 1/2 tsp ginger paste, divided
- 3/4 tsp garlic chili paste/sauce, divided
Instructions
- Pre-heat the oven to 420 degrees F.
- Place the broccoli, cherry tomatoes, red onion and baby carrots on a large foil sheet lined baking sheet. Drizzle with olive oil and season with salt and pepper.
- In a bowl, mix together 2 tbsp of coconut aminos (or low sodium soy sauce), 1 tbsp of peanut butter, 1/4 tsp garlic chili paste and 1/2 tsp ginger paste. Season with salt & pepper. Whisk until it is fully combined, then add the chicken tenders to the bowl and toss to coat. Place the tenders on the foil lined baking sheet.
- 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.
- While the chicken and vegetables are baking, bring a pot of water to a boil and follow the instructions on the box to make the rice noodles. Drain when done.
- In a separate small bowl, whisk together the remaining 3 tbsp coconut aminos, 2 tbsp peanut butter, 1 tsp ginger paste and 1/2 tsp garlic chili paste until fully combined.
- When the chicken is done baking, remove it from the oven along with the vegetables. Chop the chicken into bite sized pieces and toss the chicken and the vegetables into the bowl with the rice noodles. Pour the sauce over the top and toss to coat. Serve immediately and enjoy!
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