Thai Peanut Noodles with Grilled Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 1 pound boneless skinless chicken thighs or breasts, cut into 1½ inch chunks
  • 1 pound fresh Chinese wheat noodles or dried spaghetti
  • 1 tablespoon garlic, minced or grated
  • 3 scallions, white and green parts, thinly sliced
  • ½ cup smooth peanut butter
  • ¼ cup soy sauce
  • 2 teaspoons fish sauce
  • 2 tablespoons rice vinegar
  • 4 tablespoons sesame oil, divided
  • 2 tablespoons light brown sugar, packed
  • 1 teaspoon fresh ginger, grated
  • 1½ teaspoons chili-garlic sauce (Sambal) or Sriracha
  • ⅓ cup roasted peanuts, roughly chopped
  • Cilantro, for garnish
  • Sliced limes, for garnish
  1. In a medium size bowl whisk together the peanut butter, soy sauce, fish sauce, rice vinegar, 2 tablespoons sesame oil, ginger, garlic, brown sugar and chili sauce.
  2. In a separate bowl, add the chicken and toss with 2 tablespoons of the peanut sauce mixture. Let marinate at least 10 minutes and up to a day. Heat a grill, grill pan or heavy frying pan over medium-high heat. Cook the chicken until browned and just done, 3-4 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes.
  3. Cook the noodles in large pot of salted boiling water to al dente, according to package instructions. Reserve 1 cup of the cooking liquid, then drain well and transfer to a large serving bowl. Toss with the remaining 2 tablespoons sesame oil until evenly coated. Pour the remaining sauce over the noodles and mix well until fully combined. If it's too thick, thin it with a few tablespoons of the reserved noodle cooking water. Add the scallions and grilled chicken and toss again.
Recipe by Nerds with Knives at