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Few dinners strike the perfect balance of comfort and bold flavor like these Thai peanut noodles. Tender farfalle pasta gets tossed with crisp veggies, juicy chicken, and a creamy coconut-peanut sauce that’s savory, tangy, and just a little nutty. It’s the kind of dish that feels both hearty and refreshing—just as welcome on a busy weeknight as it is at a casual dinner with friends.
Craving more slurp-worthy noodles? Don’t miss my shrimp lo mein and dragon noodles—both fast, flavorful favorites with that same crave-worthy kick. And for a little contrast, try my reader-favorite white chicken enchiladas or treat yourself to a nostalgic Texas sheet cake for dessert.
This recipe is a reader favorite because it’s simple to make, full of texture, and endlessly versatile. The rich peanut sauce clings to every bite of pasta, while the fresh cilantro and crunchy peanuts on top keep things bright and exciting. You can serve it warm for a cozy, filling meal or enjoy the leftovers chilled straight from the fridge for an easy next-day lunch (if there are any leftovers!).
Whether you’re craving takeout-inspired comfort at home, looking for a colorful dish that feeds a crowd, or simply love noodles in every form, this recipe delivers big flavor with everyday ingredients.
Let’s Make This!
Why This Recipe Works
- Creamy, crave-worthy sauce: A rich blend of coconut milk, peanut butter, soy sauce, and lime makes every bite velvety and full of flavor.
- Colorful, fresh veggies: Crisp carrots, cabbage, peppers, and green onions add crunch, balance, and vibrant color.
- Protein-packed: Hearty chicken cubes turn this noodle dish into a complete, satisfying meal.
- Versatile + family-friendly: Serve it warm for comfort or chilled for a next-day lunch—either way, it’s a hit with adults and kids alike.
Before You Begin ✨
✨ A few quick tips to set you up for success:
✨ Prep veggies in advance: Slice and julienne before cooking so the dish comes together smoothly.
✨ Cook pasta just to al dente: This ensures the noodles won’t get mushy when tossed with the sauce.
✨ Keep ingredients close by: The sauce simmers quickly, so have everything measured and ready.
✨ Don’t skip the toppings: Fresh cilantro and crunchy peanuts add the perfect finishing touch.
Thai Peanut Noodles Ingredients
- Farfalle pasta – Bowtie pasta holds the sauce beautifully, but you can swap in linguine, spaghetti, or even rice noodles.
- Asian sesame oil – Adds rich, nutty depth; don’t substitute with plain vegetable oil.
- Carrots & red pepper – Julienned for crunch and color.
- Purple cabbage – Sliced very thin so it softens while still staying crisp.
- Green onions – Cut on the diagonal for a pretty presentation.
- Cooked chicken – Use rotisserie, leftover chicken, or poached breasts cut into hearty cubes.
- Fresh cilantro – Brings brightness to balance the creamy sauce.
- Dry roasted peanuts – A crunchy finishing touch.
Sauce ingredients:
- Cornstarch & water – Thickens the sauce so it coats every noodle.
- Coconut milk + heavy cream – The combo creates a silky, luscious base.
- Seasoned rice vinegar & soy sauce – Add tang and salty balance.
- Creamy peanut butter – The star flavor of the dish.
- Garlic & fresh ginger – Aromatic and bold; fresh makes all the difference.
- Lime zest & juice – Adds brightness and a little zing.
- Salt & black pepper – To season and round out the flavors.
Pro Tips
- Toast the peanuts: A quick toast in a dry skillet brings out their nutty flavor and adds extra crunch.
- Slice veggies thin: The thinner the cabbage and carrots, the quicker they cook while staying crisp-tender.
- Whisk the sauce well: Make sure the peanut butter is fully incorporated for a smooth, creamy sauce.
- Reserve a little pasta water: If the noodles seem dry after tossing, a splash will loosen and refresh the sauce.
- Finish with lime juice: Don’t skip the final squeeze—it brightens and balances the rich, creamy flavors.
Frequently Asked Questions
Can I make this vegetarian?
- Yes! Simply leave out the chicken or swap in tofu, edamame, or extra veggies for a hearty meat-free option.
What noodles work best?
- Farfalle pasta is delicious, but rice noodles, linguine, or spaghetti all soak up the sauce beautifully. Use what you have on hand.
Is this dish spicy?
- As written, it’s mild and family-friendly. If you like heat, stir in sriracha, chili garlic sauce, or red pepper flakes to taste.
Can I use natural peanut butter?
- You can, but creamy shelf-stable peanut butter blends more smoothly into the sauce. If using natural, whisk well to avoid graininess.
Does it taste good cold?
- Absolutely! The flavors meld together as it chills, making it just as delicious served cold as a noodle salad the next day.
What to Serve With
Fresh + Crisp Sides
- Asian Coleslaw – Cool, crunchy, and tangy, it’s the perfect fresh counterpoint to creamy noodles.
- Asian Green Beans – A quick, garlicky side that adds a bright pop of green to your plate.
Sweet Finishes
- No Bake Lemon Icebox Cake – Cool, creamy, and refreshing—just the right ending after a flavorful meal.
- Tom Cruise Cake – A reader-favorite coconut bundt cake with unforgettable charm.
- Rum Pineapple Upside Down Cake – Tropical, moist, and caramelized with a boozy twist.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Keep leftovers in an airtight container in the refrigerator for up to 3–4 days. The noodles will absorb some of the sauce as they sit, but the flavors get even better overnight.
Reheating
- For larger portions, cover with foil and reheat in a 350°F (177ºC) oven for 15–20 minutes. If the noodles seem dry, add a splash of coconut milk or water before reheating. For single servings, a quick warm-up in the microwave works too.
Tip: If using a glass or ceramic dish, let it come to room temperature before placing it in the oven to prevent shattering.
Freezing
- Because of the creamy sauce, this dish isn’t ideal for freezing. The texture of the noodles and sauce can separate after thawing. It’s best enjoyed fresh or from the fridge.
Make-Ahead
- You can prep the veggies and sauce a day in advance, storing them separately in the fridge. When you’re ready to serve, cook the pasta, warm the sauce with veggies and chicken, then toss everything together.
Food Storage
- If you’d like more info on food safety check out this link.
More Recipes You’ll Love
If bold, flavor-packed dishes are your thing, here are a few more Asian-inspired favorites from Gonna Want Seconds:
- Thai Beef Salad – Tender steak, fresh veggies, and herbs in a zesty lime dressing. Refreshing and full of Thai flavor.
- Easy Beef Chow Mein – Quick, hearty, and loaded with tender noodles and veggies.
- Shrimp Lo Mein – A takeout-style classic you can whip up at home in minutes.
- Slow Cooker Mongolian Beef – Tender, saucy, and perfect for hands-off cooking.
- Sheet Pan Cashew Chicken – Crispy, nutty, and made easy with a one-pan method.
Tried This Recipe?
I’d love to hear what you think! 💛 Please leave a ⭐⭐⭐⭐⭐ rating and a comment below to let me know how these Thai Peanut Noodles turned out in your kitchen. Your feedback helps other readers (and it makes my day!).
✨ Don’t forget to subscribe so you never miss a new recipe — from easy dinners to cozy desserts, there’s always something crave-worthy coming your way.
And if you share your noodles on Instagram, be sure to tag me @gonna_want_seconds — I can’t wait to see your creations!
Thai Peanut Noodles
Ingredients
Ingredients:
- 1 pound dried farfalle pasta
- 3 tablespoons Asian sesame oil~divided
- 1 1/2 cups carrots julienned
- 4 cups purple cabbage very thinly sliced
- 1 1/2 cups green onions sliced on the diagonal
- 1 red pepper julienned
- 2-3 cups chicken cooked and cut into large cubes
- 1/2 cup fresh cilantro roughly chopped
- 1/3 cup dry roasted peanuts
Sauce:
- 1 teaspoon cornstarch
- 1/4 cup water
- 2 teaspoons lime zest
- 1 (13-ounce ) can coconut milk
- 1 1/2 cups heavy cream
- 3 tablespoons seasoned rice vinegar
- 1/4 cup low-sodium soy sauce
- 1/2 cup creamy peanut butter
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger grated
- 3/4 teaspoon salt
- juice of 1 lime
- 1/2 teaspoon black pepper
Instructions
- Cook pasta (1 pound) in salted water according to package directions and drain well. Return the drained pasta to the dried original cooking pot and toss with 2 tablespoons of sesame oil. Put the lid on the pot to keep it warm and set it aside.
- Meanwhile, while the pasta is cooking, make the sauce; in a small bowl, whisk together cornstarch (1 teaspoon) and water (1/4 cup). Mix the remaining sauce ingredients except the lime, in a mixing bowl until smooth. Set aside.
- Add 1 tablespoon of the sesame oil to a large, high-sided saute pan over medium heat. Add the carrots (1 1/2 cups), cabbage (4 cups), green onion (1 1/2 cups), and red pepper (1), and cook over medium-high until fork tender, about 5 minutes. Pour sauce into the skillet over veggies and bring to a simmer. Add chicken and simmer until chicken is heated through and the sauce is nice and thick.
- Pour the sauce and veggie mixture over the pasta and toss until well combined. Squeeze lime juice over pasta, toss again, then pour the mixture into a serving dish and sprinkle the top evenly with cilantro and peanuts. Serve 🙂
Fans Also Made:
Notes
- Toast the peanuts: A quick toast in a dry skillet brings out their nutty flavor and adds extra crunch.
- Slice veggies thin: The thinner the cabbage and carrots, the quicker they cook while staying crisp-tender.
- Whisk the sauce well: Make sure the peanut butter is fully incorporated for a smooth, creamy sauce.
- Reserve a little pasta water: If the noodles seem dry after tossing, a splash will loosen and refresh the sauce.
- Finish with lime juice: Don’t skip the final squeeze—it brightens and balances the rich, creamy flavors.
Nutrition
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