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Thai Peanut Noodles with chicken and peanut sauce
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Thai Peanut Noodles

Creamy Thai Peanut Noodles with tender chicken, crisp veggies & a rich coconut-peanut sauce—easy, colorful, and full of bold flavor!
Course Main Course
Cuisine Thai
Keyword asian noodles, asian recipes, Creamy Peanut Thai Noodles, Thai Recipes
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Calories 981kcal
Author Kathleen

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 :)

Notes

  1. Toast the peanuts: A quick toast in a dry skillet brings out their nutty flavor and adds extra crunch.
  2. Slice veggies thin: The thinner the cabbage and carrots, the quicker they cook while staying crisp-tender.
  3. Whisk the sauce well: Make sure the peanut butter is fully incorporated for a smooth, creamy sauce.
  4. Reserve a little pasta water: If the noodles seem dry after tossing, a splash will loosen and refresh the sauce.
  5. Finish with lime juice: Don’t skip the final squeeze—it brightens and balances the rich, creamy flavors.

Nutrition

Serving: 1serving | Calories: 981kcal | Carbohydrates: 79g | Protein: 30g | Fat: 64g | Saturated Fat: 31g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Cholesterol: 95mg | Sodium: 899mg | Potassium: 1021mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7897IU | Vitamin C: 68mg | Calcium: 151mg | Iron: 5mg