Recipes / Dinner

Thai Peanut Noodles

Plan This Recipe Print

Thai Peanut Noodles

Pam
The Cook
6 Servings
17 Ingredients
10 Comments

My husband and I love these sweet and spicy noodles, but since our son is allergic to peanuts we like to reserve them for an after- the-kids-go-bed-at-home-date-night meal. I think they're just as good as takeout.

Read More
6 Servings
17 Ingredients
10 Comments

Ingredients

  • 5 cups slice Chicken, Boneless Breasts
  • 1 cup Snow Pea
  • 1 cup slice Bell Pepper, Red
  • 1 cup slice Carrot
  • 2 tablespoons Olive Oil
  • 16 ounces Linguine
  • 1 cup Water
  • 4 tablespoons juice Lime
  • 6 tablespoons Peanut Butter, Creamy
  • 1 tablespoon Sriracha Sauce
  • 3 tablespoons Honey
  • 4 tablespoons Soy Sauce
  • 3 teaspoons Ginger, Ground
  • 2 teaspoons mince Garlic, Cloves
Serving Day Ingredients
  • 1 cup Peanuts
  • 3 medium Lime
  • ½ cups chop Cilantro, Fresh

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large skillet, saute chicken and veggies in oil.
  2. 2968351 Upgrade to a paid membership 71876 to unlock all instructions 6230
  3. 1794387 Upgrade to a paid membership 48370 to unlock all instructions 94313
  4. 1749515 Upgrade to a paid membership 27834 to unlock all instructions 89279
  5. 6836775 Upgrade to a paid membership 88840 to unlock all instructions 72587
  6. 2511790 Upgrade to a paid membership 47968 to unlock all instructions 32787
  7. 1890612 Upgrade to a paid membership 63982 to unlock all instructions 88210

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 3348224 Upgrade to a paid membership 58558 to unlock all instructions 31211
  3. 2906608 Upgrade to a paid membership 34435 to unlock all instructions 85551

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large skillet, saute chicken and veggies in oil.
  2. Cook the linguine to al dente in salted boiling water.
  3. Make the peanut sauce by whisking together water, lime juice, peanut butter, sriracha, honey, soy sauce, ginger, and garlic in a bowl.
  4. Add drained noodles to chicken and veggies.
  5. Mix the sauce with noodles mixture.
  6. Serve with peanuts, limes, and cilantro for garnish.

Categories

traditional, dairy-free, spring, summer, fall, winter, egg-free, fish-free, shellfish-free

Categories

traditional, dairy-free, spring, summer, fall, winter, egg-free, fish-free, shellfish-free

10 Comments

Join the discussion

  1. Delicious! I have made Pad Thai several times from various online recipes but this sauce was by far my favorite! I made a few minor modifications: I used chicken stock instead of water and we always like to scramble a few eggs and toss them in the mix (like our local Thai restaurant!). Oh! And I used shrimp instead of chicken because I also served yellow chicken curry! Great recipe!

    Reply

  3. Made it tonight it was fantastic this was my second receipe i’ve made from here (the first was ceaser cicken sandwich) and they were both amazing i’m hooked on this site now 🙂

    Reply

  4. Just made these tonight and even though I totally forgot the chili sauce it tasted really good. I doubled the recipe so that I could put away a few freezer meals and it worked great. Because I didn’t have big enough pots I only made enough noodles for one and I figure I may just cook the second batch when I pull the rest out of the freezer as they only took 5 min. Thanks for the recipe!

    Reply

  6. Thanks so much, this is delicious and simple! I made it veg with chick’n pieces. My 4yo daughter thinks it’s spicy, but my 2yo son ate it contentedly. I will be happy to make a batch for the freezer one day, but will undercook everything esp the noodles as I made mine al dente but then noticed the stovetop cooking with the sauce and vegetables would add more cooking time. It’s fine eaten freshly made but I like to undercook everything for the freezer since dishes will cook a little cooling off, and then cook some more when reheated.

    Reply