Name: Thai Peanut Chicken Noodles Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1½ pounds chicken breast; 12 ounces linguine; 2 cloves garlic, minced; ½ cup peanut butter; ¼ cup red wine vinegar; 2 tablespoons sesame oil, divided; 6 tablespoons soy sauce; 2 teaspoons hot chili oil, plus additional for serving; 4 teaspoons honey; 3 tablespoons vegetable oil; ¼ cup water; 1 cup shredded red cabbage; 4 scallions, thinly sliced; Salt and pepper, to taste

If you’re craving something that’s bursting with flavor, quick to whip up, and downright satisfying, you’re going to adore this Thai Peanut Chicken Noodles Recipe. I absolutely love how this dish balances creamy peanut sauce with tender chicken and a hint of spice — it’s a family favorite in my house, and I promise it’ll become yours too. Stick around, because I’m about to share all the juicy details and tips to help you nail this recipe every single time.

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Why You’ll Love This Recipe

Quick & Easy: Ready in just 20 minutes — perfect for busy weeknights when you want big flavor without the hassle.
Creamy, Spicy Sauce: The peanut sauce is rich, tangy, and has just the right kick, making every bite absolutely crave-worthy.
Balanced Texture: Tender shredded chicken combined with crunchy red cabbage adds a fantastic contrast in every forkful.
Family Approved: My family goes crazy for this — it’s become our go-to comfort meal with an Asian twist.

The image shows a white speckled bowl filled with a noodle dish. The bottom layer is made of wide, flat, light brown noodles coated in sauce. Mixed in and on top are shredded pieces of brown cooked meat and thin strips of bright purple cabbage, adding color contrast. Scattered over the dish are small white sesame seeds and green sliced scallions for garnish. A pair of chopsticks rests inside the bowl on the right side, holding some purple cabbage and noodles. The bowl is placed on a surface with a white marbled texture, and a small piece of purple cabbage is nearby. photo taken with an iphone --ar 2:3 --v 7 - Thai Peanut Chicken Noodles, Thai peanut noodles, Chicken noodle stir-fry, Creamy peanut sauce recipes, Easy Asian chicken dishes

Ingredients You’ll Need

All the ingredients here work harmoniously to create that unforgettable Thai peanut flavor and the perfect texture. I recommend grabbing fresh chicken breasts and crunchy red cabbage for the best results, and if you’re a peanut butter fan like me, you’ll love how this sauce shines.

Flat lay of fresh raw chicken breasts neatly arranged, a bundle of uncooked linguine pasta, two whole uncracked brown garlic bulbs with some cloves peeled, a small white ceramic bowl of creamy peanut butter, a small white bowl filled with deep red wine vinegar, a small white bowl containing glossy amber sesame oil, a small white bowl of dark soy sauce, a small white bowl with bright red hot chili oil, a small white bowl with golden honey, a small white bowl with light pale vegetable oil, a small white bowl of clear water, a small white ceramic bowl heaped with shredded fresh red cabbage, and a small pile of thinly sliced bright green scallions, all ingredients displayed with perfect symmetry and natural freshness, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Thai Peanut Chicken Noodles, Thai peanut noodles, Chicken noodle stir-fry, Creamy peanut sauce recipes, Easy Asian chicken dishes

Chicken breast: I prefer skinless chicken breast for quick poaching and easy shredding — it cooks evenly and stays juicy.
Linguine: While not traditional rice noodles, linguine holds the sauce beautifully and cooks up perfectly al dente.
Garlic: Fresh minced garlic gives that vibrant punch of flavor we all crave in Thai dishes.
Peanut butter: Use smooth peanut butter for a creamy sauce without lumps.
Red wine vinegar: Adds brightness and acidity to balance out the richness of the peanut butter.
Sesame oil: The toasted variety delivers that unmistakable nutty aroma crucial in Asian cooking.
Soy sauce: For salty umami depth, a must-have here.
Hot chili oil: Boosts heat and complexity — adjust according to your spice tolerance!
Honey: A touch of sweetness rounds out the sauce perfectly.
Vegetable oil: Helps carry the flavors and prevents sticking during cooking.
Water: Thins the sauce to the ideal consistency.
Red cabbage: Provides crunch and a pop of color, plus a slight peppery taste.
Scallions: Add freshness and a mild oniony kick as a finishing touch.
Salt and pepper: To taste — don’t skimp on seasoning for the best flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts about this Thai Peanut Chicken Noodles Recipe is how adaptable it is. I love switching things up depending on what I have in the fridge or my current cravings, so feel free to get creative!

Use tofu instead of chicken: For a vegetarian twist, pan-fried firm tofu works beautifully with the peanut sauce — my friends who don’t eat meat can’t believe how satisfying it is.
Swap linguine for rice noodles: To make this dish more traditional, try flat rice noodles — just watch cooking times carefully so they don’t go mushy.
Add veggies: I often throw in shredded carrots, baby spinach, or bell peppers to boost nutrition and color — they add freshness without overpowering flavors.
Mild or spicy: Adjust hot chili oil to your liking — I usually keep it medium-spicy but add extra chili oil at the table for guests who want a fiery kick.

How to Make Thai Peanut Chicken Noodles Recipe

Step 1: Poach Perfectly Tender Chicken

Bring two large pots of salted water to a boil — one for the chicken, one for the pasta. The chicken needs some TLC, so once the water boils, add the chicken breasts and immediately cover the pot, then remove from heat. Let them sit in the hot water for about 15 minutes. This gentle poaching method keeps the chicken juicy and ensures it’s super easy to shred later.

Step 2: Cook Linguine Al Dente

While the chicken is poaching, toss your linguine into the second pot of boiling salted water. Cook it until it’s al dente, usually 9-11 minutes, depending on your package. You want it tender but still with a bit of bite — it’ll absorb the peanut sauce beautifully without turning mushy.

Step 3: Whisk Together Your Creamy Peanut Sauce

In a small bowl, mix the minced garlic, peanut butter, red wine vinegar, 1 tablespoon sesame oil, soy sauce, hot chili oil, honey, vegetable oil, and water. Whisk until smooth and combined — this is the sauce that will bring everything together with that iconic Thai peanut flavor. I love whisking it well so you get that luscious creamy texture.

Step 4: Shred Chicken and Toss Everything Together

Use two forks to shred the chicken breast once it’s cool enough to handle. Drain your linguine and return it to the pot. Toss it with the remaining 1 tablespoon of sesame oil — this keeps the noodles from sticking and adds extra aroma. Then add your shredded chicken, shredded red cabbage, and the peanut sauce. Toss gently but thoroughly so every noodle gets coated.

Serve immediately, garnished with those thinly sliced scallions and a drizzle more of hot chili oil if you love it spicy. Trust me, this combination is both comforting and exciting all at once.

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Pro Tips for Making Thai Peanut Chicken Noodles Recipe

Poaching over boiling: Taking the chicken off the heat to poach gently prevents toughness — I learned this the hard way when I overcooked chicken before.
Whisk sauce thoroughly: Combining peanut butter with liquids can be tricky; make sure to whisk vigorously for a smooth sauce with no clumps.
Don’t overcook noodles: Perfect al dente linguine holds up well when tossed in sauce — no mushy noodles here.
Add chili oil on the side: I avoid adding too much heat during cooking so guests can customize spice level at the table — it’s a crowd-pleaser!

How to Serve Thai Peanut Chicken Noodles Recipe

A white speckled bowl filled with a mix of thick, light brown noodles on top, shredded pieces of light brown meat underneath, and bright purple cabbage scattered on the right side and mixed throughout. Light green sliced scallions are sprinkled on top along with small white sesame seeds. A woman's hand holds the bowl from the bottom, while another woman's hand with dark nail polish uses wooden chopsticks to pick up some purple cabbage from the edge of the bowl. Nearby are two small white bowls, one with chopped green scallions and the other with a creamy light brown sauce. The setting is on a white marbled surface with a gray cloth under the bowl, and some scallions lie on the top right side. Photo taken with an iphone --ar 2:3 --v 7 - Thai Peanut Chicken Noodles, Thai peanut noodles, Chicken noodle stir-fry, Creamy peanut sauce recipes, Easy Asian chicken dishes

Garnishes

I always finish this dish with freshly sliced scallions for a pop of color and mild sharpness. Sometimes I sprinkle crushed peanuts on top for extra crunch — it really ups the texture game. And if you’re like me, a little extra hot chili oil on the side lets everyone dial in their perfect spice.

Side Dishes

This Thai Peanut Chicken Noodles Recipe shines on its own but pairing it with a fresh cucumber salad or some steamed edamame balances the richness of the peanut sauce nicely. Crispy spring rolls or simple steamed broccoli are also wonderful companions.

Creative Ways to Present

For a special dinner, I like to serve this nestled in individual bowls lined with banana leaves or bamboo steamers for that authentic vibe. Even plating with edible flowers or lime wedges adds flair and a refreshing zing. It’s a great way to impress guests without complicated steps.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The noodles absorb the sauce more over time, making for an even tastier next-day lunch. Just keep your garnishes separate to stay fresh.

Freezing

Freezing this dish isn’t my favorite because the noodles can change texture after thawing. However, the shredded chicken and sauce freeze well separately if you want to prep the peanut sauce ahead and pull together the noodles fresh later.

Reheating

When reheating, I gently warm the noodles with a splash of water in a skillet over medium heat to prevent drying out. Avoid the microwave if you can — this method keeps the creamy sauce smooth and the chicken tender.

FAQs

Can I use other types of noodles in this Thai Peanut Chicken Noodles Recipe?

Absolutely! While linguine works great for holding the sauce, you can substitute rice noodles, soba, or even spaghetti if needed. Just pay close attention to cooking times to avoid mushy noodles, especially with delicate rice noodles.
How can I make the peanut sauce spicier or milder?

If you like heat, increase the amount of hot chili oil in the sauce or add fresh chopped chilies. For a milder version, reduce or omit the chili oil altogether and serve extra on the side, so everyone can customize.
Is this recipe gluten-free?

To make it gluten-free, swap linguine for rice noodles and use gluten-free soy sauce or tamari. This simple change ensures the flavor stays authentic without worrying about gluten.
Can I prepare this recipe ahead of time?

You can prepare the sauce and poach the chicken ahead of time to speed up assembly, but I recommend cooking and tossing the noodles just before serving for the best texture.

Final Thoughts

I honestly can’t overstate how much this Thai Peanut Chicken Noodles Recipe has made dinner-time a happier experience in my home. From the quick cooking method to the delightfully creamy peanut sauce, it feels like a little celebration in a bowl every time. I hope you give it a try soon — it’s the kind of dish that makes you want to keep coming back for more, and the perfect recipe to share with friends who appreciate bold, comforting flavors. Happy cooking!