Spicy Thai Peanut Sauce with Chicken and Rice Noodles
Indulge your taste buds with this irresistible Spicy Thai Peanut Sauce with Chicken and Rice Noodles—a perfect balance of bold flavors and comforting textures. Tender rice noodles are tossed in a creamy, zesty peanut sauce infused with red curry paste, fresh ginger, and a hint of sriracha for just the right amount of heat. Succulent, seasoned chicken breast adds hearty protein, while garnishes of chopped peanuts, green onions, and cilantro deliver a fresh, vibrant finish. This one-pan wonder is easy to prepare in just 35 minutes, making it an ideal choice for busy weeknights or an impressive dinner option. Packed with Thai-inspired flavors, this dish is sure to become a favorite in your home cooking rotation!
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 1 lb Chicken breast
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Vegetable oil
- 2 Garlic cloves, minced
- 1 tsp Fresh ginger, grated
- 2 tbsp Red curry paste
- 0.33 cup Creamy peanut butter
- 3 tbsp Soy sauce
- 2 tbsp Honey
- 2 tbsp Lime juice
- 0.5 cup Coconut milk
- 1 tbsp Sriracha sauce
- 2 tbsp Chopped peanuts (optional, for garnish)
- 2 Green onions, sliced (for garnish)
- 2 tbsp Cilantro leaves (for garnish)
Instructions
Cook the rice noodles according to the package instructions, drain, and set aside.
Season the chicken breast with salt and black pepper on both sides.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4-5 minutes per side, or until fully cooked. Remove the chicken from the skillet, let it rest for a few minutes, then slice into thin strips.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another minute, allowing it to release its aroma.
Add the peanut butter, soy sauce, honey, lime juice, coconut milk, and sriracha sauce to the skillet. Whisk everything together until smooth and let the sauce simmer for 3-4 minutes.
Return the sliced chicken to the skillet and mix it with the sauce. Let it heat through for 2-3 minutes.
Add the cooked rice noodles to the skillet, tossing them in the spicy peanut sauce to coat evenly.
Serve the dish hot, garnished with chopped peanuts, sliced green onions, and fresh cilantro leaves.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6237 mg | 271% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 57.3 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2493 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
