The next time you want takeout, make this Thai peanut chicken noodles dish! I originally requested pad Thai, but Thomas decided to make his own spin on the popular dish! This meal is loaded with flavor and will leave your tastebuds wanting more! It’s so fabulous and honestly comes together so quickly. There are some extras when it comes to topping, but I promise it’s worth it because it just has so much flavor! Try it and let us know what you think!
What you need to make Thai peanut chicken noodles + substitutions:
- Pad thai noodles- We used pad thai noodles for this one and they are absolutely delicious! Adds the perfect heartiness to this meal.
- Chicken breasts- The chicken breast adds some nice protein and flavor. You could do vegetarian if needed, but highly suggest the chicken!
- Red bell peppers- These add color, flavor, texture, and go great in Thai dishes.
- Onions- Onions are always a winner to help bring extra flavor!
- Garlic- Fresh garlic is preferred here, but if needed, you can use garlic powder. I’d use about 1 tsp!
- Avocado oil- We always cook high heat foods with avocado oil. It’s great for high heat, and it works beautifully in this dish. It’s also quite a neutral oil, so you don’t typically notice it!
- Soy sauce- Soy sauce adds flavor and saltiness. A key ingredients in these Thai peanut chicken noodles.
- Fish sauce- The fish sauce adds a nice touch and really brings out the flavor.
- Oyster sauce- Thomas always does a mix of soy, fish, and oyster sauce.
- Cilantro– Cilantro adds the nice fresh green and flavor!
- Crushed peanuts- The peanuts really add the perfect crunch.
- Lime- Lime adds brightness and vibrancy to the dish!
- Bean sprouts- Bean sprouts are a classic that go in Thai dishes. You can skip, but they add a nice crunch.
Things we used:
- Lodge Wok Pan- We LOVE this pan! It is a favorite and we use it basically every time we make an Asian dish!
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Thai Peanut Chicken Noodles
- 8 oz pad thai noodles
- 1 lb chicken breasts sliced into thin strips
- 2 red bell peppers sliced into strips
- 1 white onion sliced into thin strips
- 2 cloves fresh garlic minced
- 2 tbsp avocado oil
- 3 tbsp soy sauce
- ½ tbsp oyster sauce
- 1 tsp fish sauce
- ½ of a lime juiced
- cilantro for garnish
- ½ cup crushed peanuts more for topping if preferred
- bean sprouts
- Heat your wok or large saucepan. Once warmed, add in your avocado oil.
- Next, pour in your onions, red bell peppers, and fresh garlic. Season with a little salt and pepper.
- Mix together the sauce in a small bowl: soy sauce, oyster sauce, and fish sauce. If you have time, marinate your chicken in the sauce for 30 minutes to an hour beforehand. If you don't have time, skip this step.
- Once your veggie mixture is cooked down for about 5-8 minutes. Move the veggies over and pour in the chicken. If you didn't marinate the chicken, pour the sauce over the chicken. Let the chicken cook for a few minutes and then mix together with the veggies. Cook until the chicken is cooked through.
- Boil your pad thai noodles and cook according to the package. Drain and set aside..
- Pour the noodles onto the chicken and veggie mixture. Season with a little sea salt and lime juice.
- Mix everything together well. Add in the crushed peanuts and if you'd like, you can add in about ¼ cup chopped cilantro or reserve for topping.
- Serve pasta in bowls topped with cilantro, Thai basil, bean sprouts, more peanuts, and sriracha is desired. Enjoy!