Spicy Peanut Noodles with Chicken

These 20-minute Peanut Noodles with chicken, Thai-style creamy peanut sauce and crunchy red cabbage make a perfect quick and easy weeknight dinner.

Quick and easy is the only way I’m getting any cooking done on weeknights.

Between work, blogging, trying to squeeze in a workout, and making sure I catch the latest episode of Real Housewives, I’m really strapped for time in the evenings… 😉  

So I’m always on the hunt for dinners that take 30 minutes or less. Here’s a dinner plan that takes just 20 minutes.

Creamy Peanut Noodles

Things couldn’t be easier with this dish. While your pasta boils away, your chicken poaches right next to it in its own pot of boiling water. This whole process is totally hands off, leaving you free to prepare the amazing sesame-peanut sauce in the meantime.

Let’s talk about that peanut sauce…

It’s tangy, creamy and can be made with ingredients you likely may already have in your cupboard – A bit of red wine vinegar, soy sauce, sesame oil, honey, peanut butter, and just a bit of hot chili oil for some heat.

I kept things on the mild side here. However, if you like things extra spicy (like me) feel free to customize your bowl by drizzling a bit of extra chili oil over the top at the end.

Peanut Noodles Sauce Ingredients:

• Garlic
• Peanut butter
• Red wine vinegar
• Sesame oil 
• Soy sauce
• Hot chili oil
• Honey
• Vegetable oil

To add some crunch and color to these chicken peanut noodles, I tossed in some red cabbage. A sprinkling of scallions over the top finishes things off and makes these bowls not only ready for their glamour shots, but for slurping too.

I’m in no way graceful when I’m eating these peanut sauce noodles, or any kind of pasta really. All manners are out the door when noodles are involved. And if it’s ramen or dan dan noodles – I definitely need a bib.

You know how they give you lobster bibs? There should totally be noodle bibs too. Tell me I’m not alone here…

Variations:

• Vegetarian: You can leave out the chicken, or try swapping in this spicy peanut tofu.
• Shrimp: Try swapping out the chicken for some sauteed shrimp.
• With Broccoli: Add in some roasted broccoli to get some extra veggies in.

Wine Pairings for Spicy Peanut Noodles:

• Riesling, Gewürztraminer: Look for a white wine with just a hint of sweetness to it – It’s a great way to tame down the heat in this dish.
• Rosé is another great match – It’s acidity, and light body will pair nicely with the peanut sauce. (Here are some great rosé wines under $10)

If you loved these Thai Peanut Noodles I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

What to serve with sesame peanut noodles:

• Din Tai Fung Cucumber Salad
• Daikon Radish Salad
• Tomato Cucumber Salad
• Thai Cucumber Salad
• Asian Cucumber Salad

More Quick Dinner Recipes:

• 20-Minute Tortellini Skillet Lasagna
• 30-Minute Thai Beef with Chiles and Basil
• 30-Minute Pork Tenderloin Piccata
• 30-Minute Honey Dijon Roasted Chicken
• Cheeseburger Salad with Special Sauce
• Miso Chicken

More recipes featuring peanut sauce: 

• Spicy Peanut Tofu Bowls
• Grilled Chicken with Peanut Sauce
• Tan Tan Noodles

More flavorful noodle dishes to try:

• Kung Pao Noodles
• Cumin Lamb Noodles
• Thai Noodle Soup
• Dan Dan Noodles
• Sesame Noodles with Chicken
• Drunken Noodles (Pad Kee Mao)

Asian Peanut Noodles Recipe

Peanut Noodles

These 20-Minute Peanut Butter Noodles with Thai-style creamy peanut sauce and crunchy red cabbage make a perfect quick and easy weeknight dinner.

3.83 from 23 votes

Print Pin

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 people

Created by Platings and Pairings

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Ingredients

• 1 ½ pounds chicken breast
• 12 ounces linguini
• 2 cloves garlic (minced)
• ½ cup peanut butter
• ¼ cup red wine vinegar
• 2 Tablespoons sesame oil (divided)
• 6 Tablespoons soy sauce
• 2 teaspoons hot chili oil (plus additional for serving)
• 4 teaspoons honey
• 3 Tablespoons vegetable oil
• ¼ cup water
• 1 cup shredded red cabbage
• 4 scallions (thinly sliced)
• Salt and pepper (to taste)

Instructions

• Bring two large pots of salted water to a boil (one for the pasta, one for the chicken). Once boiling, add chicken, cover pot, and remove from heat. Set aside for 15 minutes to poach the chicken.
• Add linguini to the other pot of boiling water and cook until al dente, 9-11 minutes.
• Meanwhile, combine garlic, peanut butter, vinegar, 1 tbsp. sesame oil, soy sauce, chili oil, honey, vegetable oil and ¼ cup water in a small bowl. Whisk until combined.
• Using two forks, shred the chicken.
• Drain linguini and return to the pot, toss with the remaining 1 tbsp. sesame oil. Add shredded chicken, red cabbage and sauce mixture and toss to combine. Serve garnished with green onions and additional hot chili oil, if desired.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 904kcal | Carbohydrates: 80g | Protein: 58g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium: 1869mg | Potassium: 1172mg | Fiber: 5g | Sugar: 12g | Vitamin A: 420IU | Vitamin C: 17.4mg | Calcium: 67mg | Iron: 3.4mg

This recipe was originally published in March 2017. It was updated in April 2022 to add new content. The original peanut butter noodles recipe remains the same. Enjoy! 

Watch me make them on the Peanut Noodles web story here.