Freezer Meal Recipes / Dinner / Thai Peanut Noodles

Thai Peanut Noodles

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.
6 Servings Meet The Cook Print
Thai Peanut Noodles

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

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 1 cup Peanuts
  • 3 medium Lime
  • ½ cups chop Cilantro, Fresh

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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. 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. Allow to cool.
  7. Divide into freezer bags. Label, and freeze.

Make From Frozen Serving Day Directions

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

  1. Reheat on low in a large skillet on the stovetop for 8-10 minutes. Add a little water if necessary to help reheating consistency.
  2. Serve with peanuts, limes, and cilantro for garnish.

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!

  2. 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 🙂

  3. 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!

  4. 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.

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