Creamy Peanut Thai Noodles
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Creamy Peanut Thai Noodles
If your family is like mine, finding a dish everyone loves (or can even agree to eat) is a challenge. Heck, in my house, even choosing what kind of pizza to order can be full-on nuclear warfare. So I was shocked to discover that everyone in my family, I mean everyone, loved this recipe for Creamy Peanut Thai Noodles.
How to Make Creamy Peanut Thai Noodles
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And what’s not to love? This pasta dish smothered in a Thai-flavored peanut butter cream sauce and loaded with chicken, red peppers, carrots, green onions—any vegetable you want really. And that’s the beauty of this dish, you can sneak in vegetables your family (even you, if you’re honest) might not otherwise eat: cabbage, broccoli, asparagus, cauliflower, etc.
One of my favorite things about Creamy Peanut Thai Noodles is that is can be made in under an hour. In my house, that’s really valuable. And it’s a one dish meal. What could be easier?
With this recipe, all your bases are covered—lots of veggies, a nice amount of chicken, and, of course, pasta. (Mom tip: substitute wheat pasta for a healthier meal.) If you want to save even more time, cut up the veggies in the morning or the night before and store them in a plastic bag in the fridge.
- The first thing I always do with a recipe like this is start the water boiling for the pasta. While that heats up I cut up all the veggies and sauté them.
- If the sauce is too thick, just add a little more chicken broth to thin it out.
- The sauce does thicken up a bit when it sits on the pasta, so it’s best to serve this dish right after tossing the pasta and sauce together.
- The recipe calls for 2-3 cups of cooked and cubed chicken. If you want to make the dish heartier, or just to extend it to feed an unexpected dinner guest, just add another cup of chicken.
- I love using rotisserie chicken in this dish. It’s so convenient, not to mention moist and delicious. But I’ve also found that leftover chicken works really well.
- The amount of salt you’ll ultimately need in this dish will be greatly affected by the soy sauce you use. I use a low sodium soy sauce and add 3/4 of a teaspoon of salt to the finished dish.
Looking for a few more Asian flavored dishes? How about some hearty but tender, crazy delicious, Teriyaki Meatballs. Serve these over rice and you’ve got another dinner your whole family will love. These Sesame Ginger Snap Peas off the charts delicious and make a great snack or a fabulous side dish. What about a simple side dish that is so delicious your taste buds will literally thank you. Try this Coconut Rice.
- 1 Pound Dried Farfalle Pasta
- 3 Tablespoons Asian Sesame Oil~Divided
- 1 1/2 Cups Carrots , Julienned
- 4 Cups Purple Cabbage , Very Thinly Sliced
- 1 1/2 Cups Green Onions , Sliced on the Diagonal
- 1 Red Pepper , Julienned
- 2-3 Cups Chicken , Cooked and Cut into Large Cubes
- 1/2 Cup Fresh Cilantro , Roughly Chopped
- 1/3 Cup Dry Roasted Peanuts , Chopped
- 1 Teaspoon Cornstarch
- 1/4 Cup Water
- 2 Teaspoons Lime Zest
- 1 Can (13 Ounce) Coconut Milk
- 1 1/2 Cups Heavy Cream
- 3 Tablespoons Seasoned Rice Vinegar
- 1/4 Cup Low Sodium Soy Sauce
- 1/2 Cup Creamy Peanut Butter
- 1 Tablespoon Garlic Minced
- 1 Tablespoon Fresh Ginger , Grated
- 3/4 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- Juice of 1 Lime
Cook pasta in salted water according to package direction and drain well. Return the drained pasta to the dried original cooking pot and toss with 2 Tablespoons sesame oil. Put the lid on the pot to keep it warm and set aside.
Meanwhile, while the pasta is cooking, make the sauce. In a small bowl, whisk together cornstarch and water. Mix the remaining sauce ingredients except the lime, in a separate mixing bowl until smooth. Set aside.
Add 1 tablespoon of the sesame oil to a large, high sided saute pan over medium heat. Add the carrots, cabbage, green onion and red pepper, and cook over medium-high until fork tender, about 5 minutes. Pour sauce into skillet over veggies and bring to a simmer. Add chicken and simmer until chicken is heated through and sauce is nice and thick.
Pour sauce and veggie mixture over the pasta and toss until well combined. Squeeze lime juice over pasta, toss again, then pour the mixture into a serving dish and sprinkle the top evenly with cilantro and peanuts. Serve :)
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)