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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
overhead shot of finished dish in a white bowl with a fork on right side and yellow napkin on left side

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
overhead shot of finished dish in a white bowl with a fork on right side and yellow napkin on left side
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.

up close shot of finished dish in the skillet
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

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.

overhead process shot of chicken in skillet

Remove chicken and set aside.

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

overhead process shot of vegetables added to skillet

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

overhead process shot of vegetables, chicken and pasta in skillet

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

overhead process shot of mixture combined in skillet

Finish with crushed peanuts and spring onions.

close up shot of finished dish in a white bowl with a fork on right side and yellow napkin on left side
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.

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Spicy Peanut Chicken Noodles - Karyl's Kulinary Krusade

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

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 SrirachaChili 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: 583Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 10mgSodium: 1408mgCarbohydrates: 73gFiber: 7gSugar: 39gProtein: 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

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