I love a good noodle dish. Slightly chewy noodles, a creamy sauce, and whatever other add-ins you want- the possibilities are endless. These peanut butter noodles hit on all that and will be a crowd-pleaser.
The star of the dish is, of course, the peanut sauce. It is nutty, has a little spice and tang, and a little bit of sweetness. For the noodles, I like using rice noodles, which can be found in the Asian section of your local grocery store. If you can’t find them, any long noodles will work.
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There are a few moving parts to these peanut noodles, but the chicken and veggies are cooked in one pan. You can also make the sauce ahead of time to save time. It’s packed with protein, veggies, and carbs for a delicious, balanced meal perfect for a healthy weeknight dish or meal prep.
Why you’ll love these peanut butter noodles
- the sauce is amazing – how can you go wrong with a peanut butter sauce?!
- packed with protein – one serving has 33 grams of protein!
- a healthy and macro-balanced meal – we have protein from the chicken and peanut butter sauce, carbohydrates from the noodles, fiber from the vegetables, and some healthy fats from the sauce.
- great for meal prep – the leftovers save great and it works well for meal prep.
Are peanut butter noodles healthy?
Peanut noodles are primarily carbs and fat due to the noodles and sauce. It’s important to be mindful of serving sizes when eating out at a restaurant as it can be heavy on carbs, fat, and sodium, and lower on protein. When making meals at home, you have full control over your ingredients. This peanut noodle recipe is packed with protein and veggies for an easy balanced meal.
Ingredients
- rice noodles
- olive oil
- chicken
- broccoli florets
- carrots
- bell peppers
- peanut butter sauce
- salt and pepper
How to make peanut butter noodles
- Cook rice noodles. Bring a large pot of water to a boil and cook noodles according to the package instructions. Once al dente, drain. When draining, reserve 1/2 cup of pasta water.
- Make the sauce peanut butter sauce. Adjust according to taste and set aside.
- When the water is almost boiling, start the chicken. Add oil to a large skillet over medium-low to medium heat and let it get hot. Add chicken, salt, and pepper and saute for 5-7 minutes, stirring occasionally, until browned. Remove from the pan, leaving the juices behind, and set aside.
- Saute the veggies. Add broccoli, carrots, and salt and pepper in the same pan with the remaining chicken juices, and cook for 2-3 minutes, stirring occasionally. Then add peppers, stir to combine, and saute for another 5-7 minutes. Turn down the heat to low.
- Drain and rinse the rice noodles, saving 1/2 cup of the pasta water.
- Assemble. Add rice noodles, cooked chicken and its juices, peanut sauce, and 2 tablespoons of pasta water to the pan and toss to combine. Let warm through, about 1 minute. If desired, add more pasta water to thin out the sauce.
- Top with optional toppings and enjoy.
Peanut butter sauce for noodles
The star ingredient that makes this stir fry come together is the peanut sauce! With only 6 pantry staples, it couldn’t be easier to make and it is so tasty!
You’ll need:
- creamy peanut butter – make sure it is all-natural and runny
- coconut aminos – a gluten-free alternative to soy sauce that is less salty and sweeter
- lime juice – for some acid and to balance out the richness of the peanut butter
- fresh garlic
- fresh ginger
- red pepper flakes – for a little spice
- salt and pepper
Simply mix or blend all ingredients until combined. Find the full recipe here along with any substitutions if needed. Feel free to prep the sauce in advance if desired.
Storage and reheating
- refrigerator – allow to cool completely. Store leftovers in an airtight container in the fridge for up to 4-5 days.
- freezer – I haven’t tried freezing this recipe, but it should work. It should last up to 3 months in the freezer. Defrost in the fridge overnight.
- reheating – to heat it up, pop it in the microwave for 1-2 minutes until warmed through. You can also reheat it on the stovetop. You might need to add a little liquid (water or broth) if using the stove.
Substitutions
- rice noodles – most long noodles will work for this. Udon noodles, rice noodles, ramen noodles, soba noodles, or egg noodles will all work. You can also use spaghetti or linguine if needed. Fresh noodles found in the refrigerated section will also work instead of dry. Use 1 pound if using fresh.
- olive oil – any kind of neutral oil will work.
- boneless skinless chicken breast – you can use boneless skinless chicken thighs instead of breasts. This will add a little more fat to the recipe. You could also use ground chicken, ground turkey, ground beef, pork, or shrimp. To make it vegan, leave out the meat or use tofu.
- veggies – use any veggies you like! The more the merrier. Onion, cauliflower, zucchini, green beans, snow peas, and mushrooms would be good substitutes or additions.
- peanut sauce – you can use homemade or store-bought. You could try almond butter or cashew butter if you prefer those more, and if wanting it to be nut-free, try tahini instead of peanut butter.
More healthy noodle recipes
- beef and broccoli noodles
- chicken sesame noodles
- healthy pad Thai
- curry noodles with chicken & veggies
- shrimp rice noodles with peanut butter sauce
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Peanut Butter Noodles
ingredients
- 8 ounces rice noodles (dry)
- 1 tablespoon olive oil
- 1 pound chicken, cut into 1-inch bite-size pieces
- 4 cups broccoli florets (275 grams)
- 2 cups julienned carrots (185 grams)
- 2 cups julienned bell peppers (220 grams)
- 1 cup peanut sauce (use more or less depending on preference)
- salt and pepper, to taste
- optional toppings: cilantro, green onion, red pepper flakes, peanuts, sriracha, lime wedges…
instructions
- Cook rice noodles. Bring a large pot of water to a boil and cook noodles according to the package instructions. Once al dente, drain. When draining, reserve 1/2 cup of pasta water.
- Make the sauce peanut butter sauce. Adjust according to taste and set aside.
- When the water is almost boiling, start the chicken. Add oil to a large skillet over medium-low to medium heat and let it get hot. Add chicken, salt, and pepper and saute for 5-7 minutes, stirring occasionally, until browned. Remove from the pan, leaving the juices behind, and set aside.
- Saute the veggies. Add broccoli, carrots, and salt and pepper in the same pan with the remaining chicken juices, and cook for 2-3 minutes, stirring occasionally. Then add peppers, stir to combine, and saute for another 5-7 minutes. Turn down the heat to low.
- Drain and rinse the rice noodles, saving 1/2 cup of the pasta water.
- Assemble. Add rice noodles, cooked chicken and its juices, peanut sauce, and 2 tablespoons of pasta water to the pan and toss to combine. Let warm through, about 1 minute. If desired, add more pasta water to thin out the sauce.
- Top with optional toppings and enjoy.
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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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The peanut sauce is SO good and comes together so easily. I could eat that on anything! I used a bag of frozen stir fry veggies to make putting this together even easier. Will definitely make it again.
So glad you enjoyed it, Drea! Thanks for trying it!
Love this
Thanks, Dan!