Quick and Easy Thai Peanut Noodles with Chicken
This quick Thai-inspired peanut noodle dish pairs whole-grain spaghetti with a savory, slightly tangy peanut sauce and tender shredded chicken. Ready in about 30 minutes, it’s a simple weeknight meal that delivers big flavor without a lot of fuss. The sauce combines reduced-sodium soy sauce, chicken broth and peanut butter for a creamy coating that clings to the noodles and vegetables. Bright lime juice (or a splash of vinegar) balances the richness, while garlic, ginger and a touch of crushed red pepper add depth and gentle heat.
Use leftover rotisserie chicken to speed prep, or cook and shred a chicken breast ahead of time. This recipe is flexible: swap in different vegetables, use smooth or chunky peanut butter, or make it vegetarian by replacing chicken with extra firm tofu. Whole-grain spaghetti provides fiber and keeps the dish satisfying while keeping it lighter than traditional takeout versions.
Ingredients
- 6 ounces whole-grain or whole-wheat dry spaghetti
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup reduced-sodium chicken broth
- 3 tablespoons peanut butter (natural chunky or smooth)
- 1 tablespoon fresh lime juice or vinegar
- 2 cloves garlic, minced
- 2 teaspoons jarred ginger (or freshly grated ginger)
- 1/2 teaspoon crushed red pepper flakes
- 1 cup cooked chicken breast, shredded or chopped
- 1 red bell pepper, thinly sliced into bite-size pieces (about 1 cup)
- 3 green onions, bias-sliced into 1/2-inch pieces
- 2 tablespoons peanuts, finely chopped (optional garnish)
Instructions
- Cook the whole-grain spaghetti according to package directions until al dente. Drain and set aside.
- While the pasta cooks, combine soy sauce, chicken broth, peanut butter, lime juice (or vinegar), minced garlic, ginger and crushed red pepper in a large skillet or pan. Warm over low heat, stirring frequently, until the peanut butter melts and the sauce becomes smooth and well combined.
- Add the cooked chicken, sliced red bell pepper and green onions to the sauce. Stir and cook just until the chicken is heated through and the vegetables are slightly tender but still crisp.
- Toss the cooked pasta into the pan with the sauce and chicken, stirring well to coat the noodles evenly. Cook another minute or two to allow flavors to marry.
- Divide the noodles among four plates. If desired, garnish each serving with chopped peanuts and additional sliced green onions or a lime wedge.
Nutrition
Serving size: 1.5 cups
- Calories: 290 kcal
- Carbohydrates: 38 g
- Protein: 20 g
- Fat: 8 g
- Saturated Fat: 1 g
- Cholesterol: 23 mg
- Sodium: 675 mg
- Fiber: 7 g
- Sugar: 2 g
Smart Points (approx.): Blue 6, Green 7, Plus Points 7
Tips and Variations
– To make this vegetarian, replace the chicken with cubed, pan-fried tofu or extra vegetables such as snap peas, broccoli florets or shredded carrots.
– If you prefer a thinner sauce, add an extra tablespoon or two of chicken broth or water until you reach the desired consistency.
– Use smooth peanut butter for a silkier sauce or chunky peanut butter for more texture. If you have a peanut allergy, swap in sunflower seed butter and omit chopped peanuts.
– For fresher ginger flavor, grate about 1 tablespoon of fresh ginger instead of jarred ginger. Adjust crushed red pepper to taste for more or less heat.
– Leftovers keep well in an airtight container in the refrigerator for 2–3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
– To save time, use store-bought rotisserie chicken or pre-cooked shredded chicken from the deli section.
Tried this recipe? Let me know how it turned out!