Can I make this recipe peanut-free?

Sure! Feel free to swap the peanut butter for creamy almond butter to keep this recipe peanut-free. Of course, you won’t have peanut sauce noodles, but the dish will still be tasty.

Can I freeze this dish?

I don’t recommend it. The noodles tend to fall apart and become a bit mushy once thawed.

Thai Peanut Sauce Noodles

Name: Thai Peanut Sauce Noodles Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
Ingredients: 4 ounces rice noodles; 1 lb chicken skinless boneless chicken thighs, diced into 1 inch pieces (see notes); 1 Tablespoon sesame oil or neutral oil of choice; 1 Tablespoon peanut butter mixed with 1 Tablespoon water plus 1 teaspoon tamari; (Optional) 1 cup stir fry veggies like diced carrots, broccoli, peppers, etc; 1 ½ cups canned coconut milk (about one 13.5 ounce can); 5 Tablespoons creamy peanut butter or almond butter; 1 – 2 Tablespoons gluten free tamari (to taste); 1 Tablespoon coconut sugar or honey; 1 Tablespoon sriracha chili sauce or asian chili sauce of choice; 2 teaspoons grated ginger; 2 teaspoons lime juice; 1 teaspoon minced garlic; Chopped green onion (green portion), for garnish; Crushed peanuts or sesame seeds, for garnish; Lime wedges (optional)

Description

Sweet, savory, and spicy, this gluten-free Thai peanut sauce noodles recipe cooks in one pot and can easily be made with chicken or kept vegetarian for all your needs!

Ingredients

Units Scale

4 ounces rice noodles
1 lb chicken skinless boneless chicken thighs, diced into 1 inch pieces (see notes)
1 Tablespoon sesame oil or neutral oil of choice
1 Tablespoon peanut butter mixed with 1 Tablespoon water plus 1 teaspoon tamari
(Optional) 1 cup stir fry veggies like diced carrots, broccoli, peppers, etc

Peanut Sauce

1 1/2 cups canned coconut milk (about one 13.5 ounce can)
5 Tablespoons creamy peanut butter or almond butter
1 - 2 Tablespoons gluten free tamari (to taste)
1 Tablespoon coconut sugar or honey
1 Tablespoon sriracha chili sauce or asian chili sauce of choice
2 teaspoons grated ginger
2 teaspoons lime juice
1 teaspoon minced garlic

For Serving/Garnish

Chopped green onion (green portion), for garnish
Crushed peanuts or sesame seeds, for garnish
Lime wedges (optional)

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Instructions

Cook the noodles according to the package instructions, then strain. If using rice noodles, be sure to rinse them with cold water before setting aside.
While the noodles are cooking, prepare the peanut sauce. In a medium-sized bowl, add the sauce ingredients and whisk until smooth.
In a large skillet over medium heat, add the sesame oil and the diced chicken. Cook for about 3 minutes per side, or until fully cooked. Reduce the heat to medium-low and mix 1 Tablespoon peanut butter, 1 Tablespoon water, and 1 teaspoon tamari sauce until smooth.
Pour the mixture into the pan, tossing the chicken to coat evenly. Transfer the chicken to a plate, cover, and set aside.
If adding stir-fry veggies, toss them into the pan and cook quickly until tender, adding more oil if needed. Once done, set them aside with the chicken.
Using the same skillet, pour in the peanut sauce and bring to a gentle boil, scraping up any browned bits from the pan to enhance the flavor. Add the noodles and toss until evenly coated.
Mix in the cooked chicken and stir-fried veggies (if using), tossing again to combine. Reduce the heat to low and allow everything to warm through for 2-3 minutes, ensuring the sauce is evenly distributed and the noodles are well coated.
When ready to serve, garnish with chopped green onions and crushed peanuts. Scoop into bowls and finish with a squeeze of fresh lime juice. For extra flavor, serve with lime wedges on the side.
Store in the fridge in an airtight container for up to 3 days.

Notes

Storage Tips – To reheat, if the sauce dries out, add a splash of water, broth, or coconut milk to the noodles before warming them in a skillet over medium heat. Stir frequently to ensure the sauce becomes smooth and evenly coats the noodles.

Substitute Tips – Skinless chicken breast may be substituted for the chicken thighs, but the chicken will not be as moist.

Vegetarian Option – You can skip step three, which involves searing the chicken. Alternatively, you can use organic tempeh or tofu if preferred, then move on to step four to stir-fry the vegetables.

Garnish Tips – Chopped or shredded purple cabbage can be mixed into the noodles for added texture, if desired.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stove Top
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 383
Sugar: 6.4 g
Sodium: 325.2 mg
Fat: 23.6 g
Saturated Fat: 13 g
Carbohydrates: 32.3 g
Fiber: 3.1 g
Protein: 12.8 g
Cholesterol: 28 mg