Go Back
+ servings
Chicken Noodle Stir Fry with Spicy Thai Peanut Sauce
Print Recipe
5 from 3 votes

Chicken Noodle Stir-Fry with Spicy Thai Peanut Sauce

This Chicken Noddle Stir-Fry with Spicy Thai Peanut Sauce is a healthy-ish comfort food dish that's always a crowd favorite!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dish
Cuisine: Thai
Keyword: Chicken, Pasta, take out
Servings: 6 servings
Calories: 562kcal
Author: MaryAnn Dwyer


Spicy Thai Peanut Sauce

  • 1/2 cup smooth peanut butter
  • 1/4 cup water
  • 2 Tbsp. fresh ginger, peeled and finely chopped
  • 1 clove garlic, finely minced
  • 3 Tbsp. low sodium soy sauce
  • 3 Tbsp. freshly squeezed lime juice
  • 3 Tbsp. honey
  • 3 Tbsp. rice vinegar
  • 1 Tbsp. sesame oil
  • 2 tsp. chili garlic sauce

For Chicken, Noodles and Vegetables

  • 8 oz. brown rice noodles, I use Thai Kitchen
  • 2 Tbsp. vegetable oil
  • 1 1/2 lb. boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 1/2 cups red pepper, sliced into strips
  • 1 1/2 cups yellow pepper, sliced into strips
  • 1 1/2 cups carrots, julienned
  • 4 green onions, sliced thin
  • 1/3 cup dry-roasted peanuts, chopped


For the Spicy Thai Peanut Sauce

  • In a small saucepan over low heat, combine all sauce ingredients, stirring until well combined. Start out with one teaspoon of the chili garlic sauce and it you'd like it spicier, add more. Keep warm until ready to combine with noodles, chicken and vegetables.

For Chicken, Noodles and Vegetables

  • Cook brown rice noodles according to package directions. Set aside.
  • Heat a large skillet over medium-high heat. Add one tablespoon of the vegetable oil. When oil is hot, add chicken pieces, Sprinkle with salt and pepper. Fry for 5-7 minutes until cooked through. Remove to plate.
  • Add the remaining one tablespoon vegetable oil to the skillet. When hot, add the red and yellow peppers and carrots. Stir fry for 4-5 minutes until almost tender.
  • Return the chicken and the rice noodles to the skillet. Cook until warmed through. Take off the heat and pour the sauce over the mixture, stirring until evenly coated. Sprinkle with green onions and nuts. Serve immediately in individual bowls.


Calories: 562kcal | Carbohydrates: 56g | Protein: 36g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 943mg | Potassium: 942mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6700IU | Vitamin C: 123.3mg | Calcium: 43mg | Iron: 1.8mg