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Thai Peanut Chicken and Noodles is a 30-minute recreation of one of my favorite Thai takeout recipes. Leftover or rotisserie chicken, pasta, and pantry staples make team up for this easy dinner idea that comes together quicker than delivery can arrive at your door.
When I tried Thai Peanut Chicken and Noodles a couple decades ago (time flies!) the first time at a local Thai restaurant, I admit that I was a bit skeptical. Peanut butter on pasta?!
But it was love at first bite. Chicken and noodles with a sauce that manages to be nutty, savory, sweet, and salty all at once? Sold, and I was a fan for life after I realized these complex flavors were possible to recreate this combination with nearly all pantry staple ingredients.
This is how the midwest does Thai food, and I happen to think it’s downright amazing. My homemade Thai Peanut Chicken and Noodles tastes just like that restaurant recipe, and is beloved by kids and adults in my family. I hope this takeout fake-out recipe holds the same spot in your crew’s heart soon, too.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Spaghetti: Another long-cut pasta like udon, ramen, linguine, soba, or lo mein noodles also works in a pinch.
- Chicken broth: You just need a splash (⅓ cup) so feel free to use broth from a box. If you have some already made, of course you can opt for Homemade Chicken Broth instead.
- Creamy peanut butter: Yes, the same you use to make your kids’ classic PB&Js (and my favorite Peanut Butter Blossom cookies). Store-bought or Homemade Peanut Butter; just be sure it’s creamy and not crunchy.
- Crushed red pepper flakes: To reduce the amount of heat in the finished Thai Peanut Chicken and Noodles recipe, use as little as ¼ teaspoon crushed red pepper flakes (or omit them entirely).
- Cooked chicken: Leftovers from last night, Homemade Rotisserie Chicken, or grocery store rotisserie chicken; any of the above will do.
Step-by-step instructions
- Bring 4 quarts water and ½ teaspoon salt to a boil. Add noodles and cook according to package directions, about 5 to 7 minutes; drain well.
- In a large bowl, whisk together broth, peanut butter, honey, soy sauce, crushed red pepper, ginger, and garlic until smooth.
- Add noodles, chicken, and carrots and toss until evenly coated. Sprinkle with scallions and peanuts.
Recipe tips and variations
- Yield: This 30-minute meal makes six 1-cup entree-sized servings. Serve with Rainbow Thai Salad with Mango, and you have one marvelous restaurant copycat feast.
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Make ahead: The noodles can be cooked a day in advance and stored in an airtight container in the refrigerator (rinse with hot water to revive before tossing with the sauce). The sauce can be made a day in advance, too. Bring to room temperature for at least 30 minutes.
- More Asian flavors: Start off your next Asian meal with Crab Rangoon (or the vegetarian version, Cream Cheese Wontons) or Pot Stickers. Try a side dish of quick Brown Fried Rice, Asian Cucumber Salad, or Baby Bok Choy Salad with Sesame Dressing. For a show-stopping main dish, try Hibachi Steak with Wasabi Potatoes and a drizzle of Teriyaki Sauce, or a delicious Chicken Stir Fry.
Recipe FAQs
Chicken will always and forever be my top choice for this Thai recipe, but shredded leftover turkey, diced leftover pork or steak, or grilled shrimp are solid options if you need to use those up.
Skip the peanut garnish and use almond butter instead of peanut butter.
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Thai Peanut Chicken and Noodles
Ingredients
- 8 ounces spaghetti (see note 1)
- 1/3 cup chicken broth (see note 2)
- 1/3 cup creamy peanut butter (see note 3)
- 2 Tablespoons honey
- 1 Tablespoon soy sauce
- 1-2 teaspoons red chili flakes (see note 4)
- 1 teaspoon ground ginger
- 1 clove garlic minced
- 2 cups cooked chicken (see note 5)
- 2 carrots peeled, quartered, and sliced thinly lengthwise
- ¼ cup thinly sliced scallions
- ¼ cup peanuts chopped
Instructions
- Bring 4 quarts water and ½ teaspoon salt to a boil. Add noodles and cook according to package directions, about 5 to 7 minutes; drain well.
- In a large bowl, whisk together broth, peanut butter, honey, soy sauce, crushed red pepper, ginger, and garlic until smooth.
- Add noodles, chicken, and carrots and toss until evenly coated. Sprinkle with scallions and peanuts.
Recipe Video
Notes
- Spaghetti: Another long-cut pasta like udon, ramen, linguine, soba, or lo mein noodles also works in a pinch.
- Chicken broth: You just need a splash (⅓ cup) so feel free to use broth from a box. If you have some already made, of course you can opt for Homemade Chicken Broth instead.
- Creamy peanut butter: Yes, the same you use to make your kids’ classic PB&Js (and my favorite Peanut Butter Blossom cookies). Store-bought or Homemade Peanut Butter; just be sure it’s creamy and not crunchy.
- Crushed red pepper flakes: To reduce the amount of heat in the finished Thai Peanut Chicken and Noodles recipe, use as little as ¼ teaspoon crushed red pepper flakes (or omit them entirely).
- Cooked chicken: Leftovers from last night, Homemade Rotisserie Chicken, or grocery store rotisserie chicken; any of the above will do.
- Yield: This 30-minute meal makes six 1-cup entree-sized servings. Serve with Rainbow Thai Salad with Mango and you have one marvelous restaurant copycat feast.
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Make ahead: The noodles can be cooked a day in advance and stored in an airtight container in the refrigerator (rinse with hot water to revive before tossing with the sauce). The sauce can be made a day in advance, too. Bring to room temperature for at least 30 minutes.
Fast, easy, tasty. The chicken was cut from a leftover poached chicken, about 1/2 chicken. I used Thai brown rice noodles, only 6 oz., which turned out to be enough. Instead of chili flakes I used a scant tsp. of spicy chili crisp in oil. Aside from those subs I stuck to the recipe. It came together nicely. Tasted great! The wine? We had an Emma Reichart Dry Riesling, 2023, from Trader Joe’s.
So happy you both loved it, Frank! Thanks for taking the time to write! – Meggan