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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I have always been a selective eater. As a kid, if I didn’t like something I refused to eat it. It tended to happen more with vegetables, but my parents never forced me to eat anything. I think it’s partly because I devoured the vegetables I did like. My palate has evolved over time; I’m now a pretty adventurous eater, but there are still a few things you couldn’t pay me to eat.
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. However, I tried boiled peanuts (a Southern thing) years ago, and was completely turned off. And when I have a bad food experience, it takes me forever to give in and try it again. Two years ago I started slowly, 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. When I’m feeling healthy, I make my Thai Peanut Chicken with Carrot Spirals, or 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
This Spicy Peanut Chicken Noodles has so many wonderful flavors! The peanut sauce has a kick that you can adjust to your tastes, you can mix in your favorite vegetables, and the whole dish is ready in 30 minutes
KEYS TO THE PERFECT SPICY PEANUT CHICKEN NOODLES
- I use Fettucini pasta, but any long pasta shape will do
- With the exception of the pasta, everything is cooked in a large, Nonstick Skillet
- I use boneless, skinless chicken thighs, because I am a dark meat girl. Chicken breast would work as well
- I’ve learned to like Sesame Oil over the last 2 years, but it is very powerful and a little goes a long way. So I saute the chicken in Avocado Oil, and then the vegetables in sesame oil
- For the vegetables, I use carrots, red onion, red bell pepper, and asparagus. The great thing about this dish is that you can use your favorite veggies; I’ve also used snow peas, snap peas, and broccoli. Just make sure to slice the vegetables thin, so they cook quickly
- Fresh ginger and garlic add such a wonderful depth of flavor
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
What I love about this Spicy Peanut Chicken Noodles is that everything but the pasta is cooked in the skillet. And when the pasta is done, just toss it into the skillet and combine.
FINISHING THE SPICY PEANUT CHICKEN NOODLE BOWL
The final touches to Spicy Peanut Chicken Noodles are toasted peanuts and spring onions. I toast Cocktail Peanuts in the dry skillet as the very first step, and then place them in a small Ziploc Bag and crush them. 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.
You can make this dish vegetarian by eliminating chicken. I have done that before, and served the peanut noodles as a side dish. No matter what you decide, Spicy Peanut Chicken Noodles is going to be a family favorite
SHOP THIS RECIPE
- 4 ounces fettucini
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/3 cup carrots, julienned
- 1/3 cup red onion, sliced thin
- 1/3 cup red bell pepper, 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)
- 3 Tablespoons creamy peanut butter
- 3 Tablespoons raw honey
- 3 Tablespoons low sodium soy sauce
- 3 Tablespoons rice vinegar
- 1/2 Tablespoon chili paste (more or less, to taste)
- In large pot of salted, boiling water, cook pasta for 12 minutes. Drain, toss with 1/2 teaspoon sesame oil, and set aside
- In a medium bowl, add peanut butter, honey, soy sauce, rice vinegar, and chili sauce. Whisk together until peanut butter is dissolved. Set aside
- 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
- In same skillet, heat avocado oil over medium heat. Add chicken and cook for 8 minutes, until cooked through. Remove chicken and set aside.
- 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.
- Turn heat to medium-low, add chicken and pasta, and toss together. Slowly pour peanut sauce into skillet, stirring well to fully combine
- Garnish with crushed peanuts and spring onions
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