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Peanut butter noodles with chicken and veggies in a large white skillet. It is garnished with cilantro and chopped peanuts and also in the pan is a pair of chopsticks. The handle of the pan is wrapped in a red towel and around the pan is a plate of lime wedges, a bowl of red pepper flakes, and a bowl of chopped peanuts.
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5 from 2 votes

Peanut Butter Noodles

Peanut butter noodles with chicken, veggies, and rice noodles tossed in a creamy Thai-inspired peanut butter sauce. Packed with flavor and ready in 40 minutes for a perfect weeknight dinner. Gluten-free and dairy-free.
Course Main Course
Cuisine American
Keyword noodles with peanut butter sauce, peanut butter noodles, peanut butter Thai noodles
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 641kcal
Author Kelly Nardo

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.

Nutrition

Serving: 1serving (1/4 of recipe) | Calories: 641kcal | Carbohydrates: 76.3g | Protein: 38.3g | Fat: 19.9g | Saturated Fat: 3.3g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 10.1g | Cholesterol: 83mg | Sodium: 1137mg | Potassium: 1064mg | Fiber: 7.1g | Sugar: 17g | Vitamin A: 507IU | Vitamin C: 146mg | Calcium: 87mg | Iron: 2.1mg