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Thai Peanut Noodles with Grilled Chicken

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 -6 servings
Author: Emily Clifton - Nerds with Knives


  • 1 pound boneless skinless chicken thighs or breasts cut into 1 1/2 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
  • 1/2 cup smooth peanut butter
  • 1/4 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
  • 1 1/2 teaspoons chili-garlic sauce Sambal or Sriracha
  • 1/3 cup roasted peanuts roughly chopped
  • Cilantro for garnish
  • Sliced limes for garnish


  • 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.
  • 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.
  • 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.
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