Thai Peanut Noodles
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.
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
- 1 cup Peanuts
- 3 medium Lime
- ½ cups chop Cilantro, Fresh
Containers
Supplies
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?
- In a large skillet, saute chicken and veggies in oil.
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large skillet, saute chicken and veggies in oil.
- Cook the linguine to al dente in salted boiling water.
- Make the peanut sauce by whisking together water, lime juice, peanut butter, sriracha, honey, soy sauce, ginger, and garlic in a bowl.
- Add drained noodles to chicken and veggies.
- Mix the sauce with noodles mixture.
- Serve with peanuts, limes, and cilantro for garnish.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 2.5 cups Amount Per Serving
- Calories
- 800
- Total Fat
- 29g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 110mg
- Sodium
- 722mg
- Total Carbohydrates
- 82g
- Fiber
- 5g
- Sugar
- 16g
- Protein
- 54g
- WW Freestyle
- 19
10 Comments
Join the discussionDelicious! 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!
So glad you liked it! I’ll have to try it with shrimp! yum
Do you think almond butter would work in place of peanut butter?
I think it would work fine, it would just have a slightly different flavor.
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 🙂
I’m so glad you liked them! It’s one of my favorite meals :).
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!
Glad you liked it and thanks for the alternate freezing suggestion too!
This is simply delicious and simple….make it 🙂
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.