Spicy Peanut Chicken Noodles

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Spicy Peanut Chicken Noodles has a bold and spicy peanut sauce that will wake up your taste buds. Mix your favorite sauteed vegetables with chicken and fettucini for a complete meal

This post and recipe card updated September 4, 2019

I’ve always been a selective eater. As a kid, if I didn’t like something I refused to eat it. My palate has evolved over time and I’m now a pretty adventurous eater, but there are still a few things you couldn’t pay me to even try.

Until about 5 years ago, cooked peanuts and peanut sauce were on that no-go list. I love peanut butter and raw peanuts and eat them regularly. But when I tried boiled peanuts (a Southern thing) years ago, I swore them off forever.

A couple of years ago I finally started to give in with peanut recipes, starting with Kung Pao Chicken…and I was instantly hooked. My next leap was a peanut buttery curry sauce in my Red Curry Chicken Meatball Bowl. And when I’m feeling healthy, I make my Thai Chicken Meatball Lettuce Cups.

Clearly there’s a pattern here, with Asian style cuisine. So why not keep up that trend, with a SPICY PEANUT CHICKEN NOODLES

WHY THIS RECIPE WORKS

• It’s a complete meal in a bowl that’s hearty and easy to make
• You can mix up the vegetables for your favorite combination
• It’s a great weeknight dinner that’s on the table in 30 minutes

INGREDIENT TIPS FOR SPICY PEANUT CHICKEN NOODLES

I use Fettucini pasta, but any long pasta shape will do.

I use boneless, skinless chicken thighs because I am a dark meat girl. Of course, chicken breast would work as well.

Sesame Oil is an acquired taste; it’s also powerful and a little goes a long way. But it really does add so much flavor. So I saute the chicken in Avocado Oil, and then the vegetables in sesame oil.

For the vegetables, I normally use carrots, red onion, red bell pepper, and asparagus. I’ve also substituted snow peas, snap peas, and broccoli.

Toasted Cocktail Peanuts and chopped spring onions are the perfect final touches. The peanuts add a nice texture contrast to the rest of the ingredients, and the spring onions add a punch of fresh flavor at the very end.

KICK UP–OR DOWN–THE SAUCE TO YOUR PREFERENCE!

The peanut sauce is the star of this Spicy Peanut Chicken Noodles. The sauce is rich, but not thick, and full of bold flavors. You control the level of spice, and can change up what you use to get that spicy kick

• I’ve never been a fan of chunky peanut butter, so I use Smooth Peanut Butter
• Raw Honey adds a sweet twist that tames the acidity of the Soy Sauce and Rice Vinegar
• For spice I use Ground Chili with Fried Garlic that I discovered at the Asian market. You can substitute Sriracha, Chili Paste, or even Hot Chili Oil. I like spicy food so I’m a little heavy-handed, but you can certainly tone it down

STEP BY STEP INSTRUCTIONS

Combine all sauce ingredients in a bowl. Whisk together and set aside.

Add raw peanuts to a large, dry skillet and toast until they just start to turn golden. Remove peanuts and set aside.

When peanuts cool down, add them to a small Ziploc bag and roughly crush them with the base of a large knife or the flat side of a meat tenderizer.

Turn heat to medium, and add avocado oil to the same skillet. Add chicken and saute for 7-8 minutes, until just cooked through.

Remove chicken and set aside.

Add sesame oil to the skillet, and add vegetables, onion, garlic, and ginger.

Saute vegetables for 5 minutes, until they’re tender-crisp. Add chicken and drained pasta to the skillet.

Pour peanut sauce over the mixture, and toss well together.

Finish with crushed peanuts and spring onions.

FREQUENTLY ASKED QUESTIONS

What can I substitute for chicken? You could use steak, pork or tofu. Or skip all the protein and make this a vegetarian side dish

What other types of pasta can I use? I think this works best with a long pasta shape, but you could certainly use any pasta that you have on hand. You could also do the chicken and vegetables and serve it over rice.

What if I don’t like sesame oil? I hear you, and I was the same way. Sesame oil really does add wonderful flavor to the dish and the peanut sauce tones down the bite. But if you absolutely don’t like it, you can use all avocado oil.

How about leftovers? Stored in an airtight container in the fridge, Spicy Peanut Chicken Noodles will last about one week.

MORE DELICIOUS RECIPES WITH CHICKEN

• Dirty Rice Chicken Skillet
• Grilled Thai Chicken Thighs
• Chicken Chickpea Salad
• Spicy Chicken Vegetable Stir Fry
• Curry Chicken & Chickpeas

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Spicy Peanut Chicken Noodle Bowl

Yield: 2 people

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Spicy Peanut Chicken Noodles has a bold and spicy peanut sauce that will wake up your taste buds. Mix your favorite stir-fry veggies with chicken and fettucini for a complete meal

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Ingredients

• 4 ounces fettucini
• 2 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup carrots, julienned
• 1/2 cup red bell pepper, sliced thin
• 1/3 cup red onion, sliced thin
• 3 cloves raw garlic, minced
• 2 teaspoons fresh-grated ginger
• 12 spears asparagus, tough ends removed, sliced at an angle into 1" pieces
• 2 1/2 teaspoons sesame oil
• 1 Tablespoon avocado oil
• 2 Tablespoons cocktail peanuts
• 1 green onion, chopped (garnish)

SAUCE INGREDIENTS

• 2 Tablespoons creamy peanut butter
• 2 Tablespoons raw honey
• 2 Tablespoons low sodium soy sauce
• 2 Tablespoons rice vinegar
• 1 Tablespoon hot chili paste (more or less, to taste)

Instructions

1. In large pot of salted, boiling water, cook pasta for 12 minutes. Drain, toss with 1/2 teaspoon sesame oil, and set aside
2. In a medium bowl, add peanut butter, honey, soy sauce, rice vinegar, and chili sauce. Whisk together until peanut butter is dissolved. Set aside
3. In a large, dry skillet, toast peanuts over low heat for 2 minutes. Remove peanuts and set aside. When cool, place in a sandwich bag and crush peanuts
4. In same skillet, heat avocado oil over medium heat. Add chicken and cook for 8 minutes, until cooked through. Remove chicken and set aside. 
5. Add sesame oil to skillet, and then add carrots, red onion, red pepper, asparagus, ginger and garlic. Saute for 5 minutes, until vegetables are tender-crisp. 
6. Turn heat to medium-low, add chicken and pasta, and toss together. Slowly pour peanut sauce into skillet, stirring well to fully combine
7. Garnish with crushed peanuts and spring onions

Notes

You can use your favorite vegetable combination. Just make sure to cut them all about the same size so they cook quickly and evenly.

ADAPTATIONS TO THE SAUCE

For spice, I use Ground Chili with Fried Garlic. You can substitute Sriracha, Chili Paste, or even Hot Chili Oil. I like spicy food so I’m a little heavy-handed, but you can certainly tone it down

I prefer smooth peanut butter but you could use chunky.

FREQUENTLY ASKED QUESTIONS

What can I substitute for chicken? You could use steak, pork or tofu. Or skip all the protein and make this a vegetarian side dish

What other types of pasta can I use? I think this works best with a long pasta shape, but you could certainly use any pasta that you have on hand. You could also do the chicken and vegetables and serve it over rice.

What if I don’t like sesame oil? I hear you, and I was the same way. Sesame oil really does add wonderful flavor to the dish and the peanut sauce tones down the bite. But if you absolutely don’t like it, you can use all avocado oil.

How about leftovers? Stored in an airtight container in the fridge, Spicy Peanut Chicken Noodles will last about one week.

Nutrition Information:

Yield: 2 Serving Size: 2 people
Amount Per Serving: Calories: 583 Total Fat: 27g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 10mg Sodium: 1408mg Carbohydrates: 73g Net Carbohydrates: 0g Fiber: 7g Sugar: 39g Sugar Alcohols: 0g Protein: 16g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc