Chicken Recipes · Recipes

Thai Chicken & Noodles with Peanut Sauce


I try to only create recipes with simple, affordable, limited ingredients and minimal instructions, but every once in a while I discover something that’s worth some extra effort. This is one of those recipes! The “special ingredient” is fresh cilantro and (if you can budget it in) fresh limes for the lime juice. As you know, living as far out in the countryside as we do, fresh ingredients are a rarity (if it’s not grown in our garden) because of their limited shelf life. Consequently, this is usually one of the first meals I schedule after grocery day. If I have peanuts in the pantry, I put a handful in a baggy and let Charlie crush them with a rolling pin. He enjoys “helping” and is more likely to actually eat the “peanut noodles” when the crushed peanuts are sprinkled on top. It gives it a pleasant “crunch” too!


1 package (13 oz) Whole wheat spaghetti
I large Chicken Breast, chopped into small bite-size pieces
Olive oil (to cook chicken in)
1/2 cup Soy sauce
1/2 cup Chicken broth or stock
4 tablespoons Peanut butter
2 tablespoons lime juice
6 cloves garlic, minced
2 teaspoons grated fresh ginger (or 1 teaspoon ground ginger)
1 teaspoon crushed red pepper
1 large onion, cut into thin wedges
1 bunch fresh cilantro, snipped
1 bag frozen vegetables: Stir-fry mix (preferably with bell peppers in it)


1. Cook spaghetti according to box, drain and set aside.


2. Cook chicken over medium-high heat with a splash of olive oil until no longer pink in middle and juices run clear. Scoop chicken into a bowl using a slotted spoon (so juices remain in pan). Cover to keep warm and set aside.


2. To the juices in the pan, add chicken broth, peanut butter, lime juice, minced garlic, ginger and crushed red pepper. Stir over medium-high heat until peanut butter has melted.


3. Once the peanut butter has melted, immediately add frozen veggies and onion. Turn heat up to high. Stir veggies until heated through, then add chicken back into the pan and stir to coat.


4. Add spaghetti into the pan and toss to coat with sauce and mix with vegetables and chicken.


5. To serve, dish into bowl and sprinkle each bowl with snipped cilantro (and crushed peanuts, if you have any!).


6. Eat. Yum!



2 thoughts on “Thai Chicken & Noodles with Peanut Sauce

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