Kid Favorite: Thai Peanut Chicken and Noodles

Thai Peanut Chicken and Noodles 1_small
This is a meal I make all the time, but never actually write down the recipe. Do you have those? The meals that the whole family likes, but you make so much — sometimes with a dash of this or that depending on what you have — that you don’t really have a recipe?

I finally wrote it down. I decided if my picky eaters liked it repeatedly, yours might too. It’s super simple, and tastes as good cold the next day as it does right off the stove. It’s pretty healthy, and you don’t need to serve a bunch of sides with it. I almost always serve it with steamed edamame because my kids love to suck the “peas” out of the salted pods.

After you make it the first time, you might doctor it to your family’s taste. I don’t use any spice in it because my wimpy kids start crying if I do. But a little red pepper or Sriracha is awesome in this. Also, some families might prefer authentic Thai noodles, but I cheat and use the Barilla protein-enriched thin spaghetti noodles because we need the extra protein in our diets. You decide what works for you; this recipe is very adaptable.

Kid Favorite: Thai Peanut Chicken and Noodles

Kid Favorite: Thai Peanut Chicken and Noodles


Chicken Marinade:

2 tablespoons sesame oil

6 tablespoons soy sauce

2 tablespoons seasoned rice vinegar

2 tablespoons minced garlic

2 tablespoons honey

1 teaspoon sesame seeds

1 teaspoon white pepper

1/2 teaspoon dried ginger

Thai Peanut Sauce:

2 teaspoons soy sauce

1 cup peanut butter

2 cups chicken broth

2 teaspoons garlic

1 teaspoon honey

1 teaspoon salt

Squeeze of fresh lime juice

Chopped peanuts, for garnish

Fresh squeezed lime, for garnish

Chopped Cilantro, for garnish

Canola oil cooking spray

1 1/2 lbs boneless, skinless chicken breast, sliced into thin strips

1 can water chestnuts, diced

16 ounces noodles of your choice (We use Barilla thin spaghetti with added protein)


In a large mixing bowl, combine marinade ingredients along with sliced chicken breast and mix together thoroughly, coating chicken well. Top with plastic wrap and let chicken marinade in the refrigerator for at least 30 minutes up to 2 hours.

Prepare noodles according to package directions, drain and rinse in cold water to stop cooking. Set aside.

Meanwhile, heat a large saute pan over medium heat, spray with cooking spray and saute chicken for approximately 8 minutes until cooked through and no longer pink. Add diced water chestnuts and saute for another minute or two until soft and heated through. Reduce heat to low, cover and keep warm.

In a separate bowl, combine peanut sauce, mixing and stirring well until sauce is smooth and blended. Toss noodles together with peanut sauce. Add the peanut noodles into the large pan with the cooked chicken and water chestnuts, toss together well with tongs to blend the flavors and ingredients. Squeeze fresh lime juice over the top, and garnish with chopped peanuts, and cilantro.

Serves 8.

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