Thai Peanut Noodles with Chicken Recipe
A flavorful and easy-to-make Thai Peanut Noodles with tender poached chicken, tossed in a creamy, tangy peanut sauce with crunchy red cabbage and fresh scallions. Ready in just 20 minutes, this dish combines the perfect balance of savory, sweet, and spicy notes for a vibrant weeknight meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
Ingredients
Protein
- 1 ½ pounds chicken breast
Pasta
- 12 ounces linguine
Peanut Sauce
- 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
Vegetables & Garnish
- 1 cup shredded red cabbage
- 4 scallions (thinly sliced)
- Salt and pepper (to taste)
Instructions
- Poach the Chicken: Bring two large pots of salted water to a boil, one for the pasta and one for the chicken. Add chicken breasts to the pot, cover, and immediately remove from heat. Let the chicken poach in hot water for 15 minutes until cooked through.
- Cook the Linguine: In the other boiling pot, add linguine and cook for 9-11 minutes until al dente. Drain and return the noodles to the pot.
- Prepare the Peanut Sauce: While pasta and chicken cook, whisk together minced garlic, peanut butter, red wine vinegar, 1 tablespoon sesame oil, soy sauce, hot chili oil, honey, vegetable oil, and ¼ cup water in a small bowl until smooth and well combined.
- Shred the Chicken: Using two forks, shred the poached chicken breasts into bite-sized pieces.
- Toss Everything Together: Toss the drained linguine with the remaining 1 tablespoon sesame oil. Add the shredded chicken, shredded red cabbage, and peanut sauce mixture. Mix thoroughly to coat all ingredients evenly.
- Serve and Garnish: Divide the noodles onto plates or bowls. Garnish with thinly sliced scallions and an optional drizzle of extra hot chili oil for added heat.
Notes
- Poaching chicken ensures tender, juicy meat without added fats.
- Adjust the amount of hot chili oil to control the spiciness to your taste.
- Red cabbage adds a nice crunch and color contrast, but you can substitute with shredded carrots or bell peppers.
- Use gluten-free linguine to make this recipe gluten-free if needed.
- Leftover noodles can be stored in an airtight container in the refrigerator for up to 3 days.