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Christina Fogal

Christina Fogal

Thai Peanut Noodles
Thai Chicken Peanut Noodles


1 pound chicken, cut into thin slices

1 tablespoon olive oil
12 ounces whole wheat spaghetti, uncooked*
1 ½ cups julienned carrots
1 red pepper, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2-3 tablespoons cilantro, chopped
¼ cup peanut butter
½ cup chicken broth
Juice from 1 lemon (about ¼ cup)
¼ cup soy sauce
4-6 teaspoons Sriracha (to taste)
½ teaspoon crushed red pepper flakes
½ cup lightly salted peanuts, chopped
4 green onions, chopped

Cook the spaghetti according to directions and drain.

In a small bowl, whisk together the peanut butter, chicken broth, lemon juice, soy sauce, Sriracha and red pepper flakes. 

Heat the oil in a large skillet over medium-high heat.  Add the chicken and cook for 5-6 minutes or until lightly browned.  


Add the carrots, red pepper, garlic and ginger.  Stir fry for another two minutes. 

Add the peanut butter sauce mixture and bring to a boil.  Reduce the heat and simmer uncovered for 3-5 minutes or until the sauce has thickened slightly. 

Remove from the heat.  Mix in the noodles and some of the cilantro and green onion.  (Save the rest for garnish).

Garnish each serving with chopped peanuts and green onions. 

*I prefer whole wheat noodles in this recipe, but you can use any kind of noodles.

Vegetarian Thai Peanut Noodles:  Omit the chicken and replace the chicken broth with vegetable broth.  

Thai Chicken Peanut Noodles
Christina Fogal
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