Description

These 25-Minute Noodles with Peanut Sauce are a quick and easy weeknight meal that’s packed with flavor. Tender chicken, crisp coleslaw, and noodles are coated in a creamy peanut sauce for a delicious and satisfying dish.

Ingredients

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Noodles & Chicken:

12 ounces spaghetti
1 pound boneless, skinless chicken breasts, chopped into 1-inch pieces
1 teaspoon EACH ground ginger, garlic powder
1/2 teaspoon EACH ground coriander, ground turmeric, black pepper
1/4 teaspoon salt
2 tablespoons olive oil
1 (16 oz) bag coleslaw mix

Sauce:

1 (14 oz) can coconut milk
1 tablespoon cornstarch
1/4 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon Asian chili sauce
1 teaspoon dried basil

Add Later:

1/3 cup smooth or crunchy peanut butter
Crushed peanuts (optional, for garnish)
Cilantro, chopped (optional, for garnish)
Green onions, thinly sliced (optional, for garnish)
Red chili peppers, sliced (optional, for garnish)

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Instructions

Cook Noodles: Cook noodles according to package directions in salted water just until al dente. Drain and set aside.
Season Chicken: While the noodles are cooking, pat the chicken dry with paper towels and toss it with all of the chicken seasonings (ginger, garlic powder, ground coriander, ground turmeric, salt, pepper). Set aside.
Make Sauce: Whisk all of the sauce ingredients together in a medium bowl. Set aside.
Cook Chicken and Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot. Add chicken and cook until opaque (chicken will not be cooked through). Add coleslaw and cook for one minute.
Add Sauce and Peanut Butter: Add the sauce and simmer until chicken is cooked through and sauce is thickened, 3-5 minutes. Stir in peanut butter until melted.
Combine with Noodles: Add the noodles and toss until evenly coated. Season with salt and pepper to taste.
Serve: Serve immediately, garnished with cilantro and peanuts, if desired.

Notes

Noodles: You can use any long noodles you’d like.
Peanut Butter: Natural peanut butter has a stronger peanut flavor. Commercial peanut butter such as Jif or Skippy contains sugar and other additives that add more flavor and create a creamier, more cohesive sauce. Due to the differences in peanut butter consistency and flavor, you may need more or less to taste. You may also need to adjust the amount of sugar and salt to taste.
Omit Protein: Feel free to omit the chicken completely. If you omit the chicken, add the chicken seasonings directly to the sauce.
Swap Protein: Add shrimp, steak, or pork. Season the proteins with the chicken seasonings. If using shrimp, sauté it, then add it back to the sauce with the noodles so it doesn’t overcook.
Swap Vegetables: Swap the coleslaw for your veggies of choice or omit them altogether. Bell peppers, matchstick carrots, zucchini, mushrooms, snow peas, shiitake mushrooms, broccoli, etc., would all work well. You’ll want to stir fry the veggies for 2-3 minutes before adding the sauce.
Customize: Make the Thai Peanut Noodles spicier, sweeter, savorier, tangier, or less tangy by adding more or less brown sugar, fish sauce, lime juice, chili sauce, or salt and pepper.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 Serving
Calories: 600kcal
Sugar: 20g
Sodium: 1000mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 70g
Fiber: 5g
Protein: 25g
Cholesterol: 60mg