Name: Thai Peanut Chicken Noodles Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 ½ pounds chicken breast; 12 ounces linguine; 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)

If you’re craving a dish that’s bursting with flavor but quick enough to whip up on a busy weeknight, this Thai Peanut Chicken Noodles Recipe is exactly what you need. I absolutely love how the creamy peanut sauce perfectly coats tender shredded chicken and noodles, with a satisfying crunch from red cabbage. Trust me, once you try this, it’ll quickly become one of your go-to dinners!

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Why You’ll Love This Recipe

Speedy & Simple: Ready in just 20 minutes, making it perfect for hectic nights.
Creamy & Flavorful Sauce: The peanut sauce is rich, tangy, and just spicy enough.
Balanced Textures: Tender chicken, soft noodles, and crunchy cabbage keep every bite interesting.
Family Favorite: My family goes crazy for this dish, and I bet yours will too!

The image shows a white speckled bowl filled with a noodle dish. The bottom layer is made of wide, flat, light brown noodles coated in sauce. Mixed in and on top are shredded pieces of brown cooked meat and thin strips of bright purple cabbage, adding color contrast. Scattered over the dish are small white sesame seeds and green sliced scallions for garnish. A pair of chopsticks rests inside the bowl on the right side, holding some purple cabbage and noodles. The bowl is placed on a surface with a white marbled texture, and a small piece of purple cabbage is nearby. photo taken with an iphone --ar 2:3 --v 7 - Thai Peanut Chicken Noodles, Thai chicken noodle recipe, peanut sauce noodles, quick Thai chicken dinner, easy Asian noodle recipe

Ingredients You’ll Need

These ingredients come together beautifully to create a dish that’s both hearty and bright. When shopping, I recommend fresh garlic and crisp red cabbage—both really elevate the flavors here.

Flat lay of fresh raw chicken breasts neatly arranged, a bundle of uncooked linguine pasta, two whole uncracked brown garlic bulbs with some cloves peeled, a small white ceramic bowl of creamy peanut butter, a small white bowl filled with deep red wine vinegar, a small white bowl containing glossy amber sesame oil, a small white bowl of dark soy sauce, a small white bowl with bright red hot chili oil, a small white bowl with golden honey, a small white bowl with light pale vegetable oil, a small white bowl of clear water, a small white ceramic bowl heaped with shredded fresh red cabbage, and a small pile of thinly sliced bright green scallions, all ingredients displayed with perfect symmetry and natural freshness, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Thai Peanut Chicken Noodles, Thai chicken noodle recipe, peanut sauce noodles, quick Thai chicken dinner, easy Asian noodle recipe

Chicken breast: Boneless and skinless works best for easy shredding after poaching.
Linguine: Any long pasta works, but linguine holds the sauce nicely.
Garlic: Freshly minced garlic adds that essential aromatic punch.
Peanut butter: Creamy style blends into the sauce for that silky texture.
Red wine vinegar: Adds the perfect tang to balance the peanut butter’s richness.
Sesame oil: Gives a toasty, nutty flavor—make sure it’s pure for the best taste.
Soy sauce: Brings salty umami that deepens the sauce.
Hot chili oil: Adds heat; adjust how much you use depending on your spice tolerance.
Honey: Just a touch to sweeten and mellow out the tang and spice.
Vegetable oil: Helps create a smooth consistency in the sauce.
Water: Thins out the sauce perfectly—don’t skip it!
Red cabbage: Thinly shredded for a crisp, fresh contrast to the creamy sauce.
Scallions: Thinly sliced for a fresh, mild onion bite on top.
Salt and pepper: To taste, because seasoning is everything!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making recipes work for you, so don’t hesitate to tweak this Thai Peanut Chicken Noodles Recipe to suit your taste or what’s in your fridge.

Protein Swap: Sometimes I use shrimp or tofu instead of chicken, and it’s just as delicious!
Veggie Boost: Try adding snap peas or shredded carrots for extra crunch and color.
Heat Level: Adjust the amount of chili oil or toss in fresh chopped chilies if you want it hotter.
Nut-Free Version: Substitute peanut butter with sunflower seed butter for allergy-friendly options.

How to Make Thai Peanut Chicken Noodles Recipe

Step 1: Poach the Chicken Perfectly

Bring two large pots of salted water to a rapid boil—one for the chicken, one for the pasta. Once boiling, add your chicken breasts to one pot, cover it, and immediately remove from heat. This gentle poaching method keeps the chicken moist and tender. Let it sit for 15 minutes; this hands-off technique is a game changer for juicy chicken every time.

Step 2: Cook Your Linguine Just Right

Drop the linguine into the other pot of boiling water and cook until al dente, about 9 to 11 minutes depending on the brand. Avoid overcooking here; you want a bit of bite since the noodles will soak up the sauce later. Once done, drain and set aside.

Step 3: Whisk Together the Creamy Peanut Sauce

While your chicken poaches and pasta cooks, mix the garlic, peanut butter, red wine vinegar, 1 tablespoon sesame oil, soy sauce, chili oil, honey, vegetable oil, and ¼ cup water in a bowl. Whisk until you get a smooth, luscious sauce. This is where the magic happens—make sure it’s well blended for that perfect creamy texture.

Step 4: Shred Chicken and Toss Everything Together

Using two forks, shred the chicken into bite-sized pieces. Return drained linguine to the pot, and toss with the remaining tablespoon of sesame oil so the noodles don’t stick. Then add shredded chicken, red cabbage, and the peanut sauce. Toss gently but thoroughly to combine all those incredible flavors. It’s as super simple as that!

Step 5: Garnish and Serve

Top with thinly sliced green onions and a drizzle of extra hot chili oil if you want to amp up the heat. Serve straight from the pot or plate it beautifully—either way, you’re in for a fantastic meal.

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Pro Tips for Making Thai Peanut Chicken Noodles Recipe

Gentle Chicken Poaching: Removing the pot from heat immediately ensures tender, juicy chicken—not rubbery.
Balancing the Sauce: Taste as you combine ingredients—sometimes a splash more vinegar or honey might be just right depending on your peanut butter’s sweetness.
Don’t Skip the Sesame Oil: It may seem small, but it adds essential depth and nuttiness to the whole dish.
Sauce Consistency: If your sauce feels too thick, add water a teaspoon at a time until it smoothly coats the noodles.

How to Serve Thai Peanut Chicken Noodles Recipe

A white speckled bowl filled with a mix of thick, light brown noodles on top, shredded pieces of light brown meat underneath, and bright purple cabbage scattered on the right side and mixed throughout. Light green sliced scallions are sprinkled on top along with small white sesame seeds. A woman's hand holds the bowl from the bottom, while another woman's hand with dark nail polish uses wooden chopsticks to pick up some purple cabbage from the edge of the bowl. Nearby are two small white bowls, one with chopped green scallions and the other with a creamy light brown sauce. The setting is on a white marbled surface with a gray cloth under the bowl, and some scallions lie on the top right side. Photo taken with an iphone --ar 2:3 --v 7 - Thai Peanut Chicken Noodles, Thai chicken noodle recipe, peanut sauce noodles, quick Thai chicken dinner, easy Asian noodle recipe

Garnishes

I always top mine with thinly sliced scallions for that subtle onion crunch and bright color. Sometimes I add a sprinkle of chopped peanuts for an extra nutty crunch, which my kids love! A drizzle of extra chili oil gives it a little kick—perfect if you like your noodles spicy.

Side Dishes

This dish really stands on its own, but sometimes I serve it alongside a crisp cucumber salad or some steamed broccoli to add fresh greens. A light Asian-style slaw with lime dressing also pairs beautifully if you want more veggies on your plate.

Creative Ways to Present

For a casual dinner party, I’ve served this in individual bowls with a wedge of lime and fresh cilantro sprigs on the side—super inviting and colorful! You can also put the noodles in lettuce cups for a fun twist, turning it into finger food that everyone raves about.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to three days. The noodles absorb the sauce a bit overnight, which some people love, but if you prefer it saucy, add a splash of water or soy sauce when reheating.

Freezing

Freezing works okay, but I’d recommend freezing just the shredded chicken separately without the noodles to avoid sogginess. Thaw and then toss with freshly cooked pasta and sauce when ready to eat.

Reheating

Reheat gently in a skillet over medium-low heat to keep the sauce creamy and avoid drying out the chicken. Add a little water or broth if the mixture feels too thick. Microwaving works too, but stir halfway through for even heating.

FAQs

Can I use other types of noodles in this Thai Peanut Chicken Noodles Recipe?

Absolutely! While linguine works great, you can use rice noodles, spaghetti, or even thicker noodles like udon. Just adjust the cooking time accordingly and make sure your sauce coats the noodles nicely.
How spicy is this recipe, and can I make it less spicy?

This recipe has a gentle heat from the hot chili oil, but you can easily dial it down or up based on your preference. Start with less chili oil when mixing the sauce, and add more when serving if you like it spicier.
Is this Thai Peanut Chicken Noodles Recipe gluten-free?

Not as written, because of the soy sauce and linguine noodles. To make it gluten-free, swap soy sauce for tamari and use gluten-free rice noodles instead. The sauce will still taste fantastic!
Can I prepare this recipe in advance?

You can poach and shred the chicken ahead of time and mix the sauce early, but combine everything right before serving for the best texture and freshness.

Final Thoughts

This Thai Peanut Chicken Noodles Recipe holds a special place in my kitchen because it marries convenience with bold, comforting flavors that satisfy everyone at the table. Whether you’re cooking for family, friends, or just yourself, give this a try—you’ll love how effortlessly it comes together and how delicious it tastes. I can’t wait for you to make it your own and see how it brightens up your dinner rotation!