Easy Thai Peanut Chicken Noodle Stir Fry

In this easy Thai Peanut Chicken Noodle Stir Fry mixed vegetables and chicken are tossed with whole wheat udon noodles and a spicy sweet Thai peanut sauce! And it comes together in under 20 minutes! Dinner is served!

Dinner on the table in less than 20 minutes with this easy Thai Peanut Chicken Noodle Stir Fry!! | Mixed vegetables and chicken are tossed with whole wheat udon noodles and a spicy sweet Thai peanut sauce!

I love peanut sauce. I will eat it on anything. At a restaurant, I will soak up every last peanuty drop that is given to me. But at home, the perfect sauce has eluded me.

This recipe was born out of an equal quantity of convenience and desperation. Not generally a winning combination, but here it worked!

Dinner on the table in less than 20 minutes with this easy Thai Peanut Chicken Noodle Stir Fry!! | Mixed vegetables and chicken are tossed with whole wheat udon noodles and a spicy sweet Thai peanut sauce!

The stir fry is incredibly easy ! I used a bag of frozen mixed cauliflower, broccoli and carrots, so all you need to chop is 1 small onion and your chicken. Most of your time will be spent waiting for the noodle water to boil! But even those are fast – my whole-wheat udon noodles cook in under 6 minutes!

Dinner on the table in less than 20 minutes with this easy Thai Peanut Chicken Noodle Stir Fry!! | Mixed vegetables and chicken are tossed with whole wheat udon noodles and a spicy sweet Thai peanut sauce!

This simple, yet flavorful, dish is just what my crazy busy self needed these past 10 days. I have successfully sent an unthinkable about of stuff to NYC (I apologize to the concierge in advance) so that when I arrive on Saturday, I will just need a table and two chairs. Did you know that you can order flour and Ghirardelli chocolate chips at walmart.com and have them shipped anywhere? #awesome And that is how it’s done.

Back to PEANUT SAUCE! Just like any good Thai sauce it has a little sweet, a little salty, a little spicy and a littly tangy! The sauce as written is thick, which is how I like it. I loosened it up considerably for the photos. If you want the sauce to be more like the photos, whisk in ½ cup of additional water.

Dinner on the table in less than 20 minutes with this easy Thai Peanut Chicken Noodle Stir Fry!! | Mixed vegetables and chicken are tossed with whole wheat udon noodles and a spicy sweet Thai peanut sauce!

It is well known that I use Jiff for baking, but for eating and in this sauce I use natural peanut butter with very little added sugar and salt. You can use any kind you like but I do recommend a natural variety here. The texture and flavor will be better.

Just my humble, peanut sauce lovin’ opinion.

Dinner on the table in less than 20 minutes with this easy Thai Peanut Chicken Noodle Stir Fry!! | Mixed vegetables and chicken are tossed with whole wheat udon noodles and a spicy sweet Thai peanut sauce!

20 minutes start to finish and dinner is on the table!

Faster, better and more flavorful than take-out! You will love this easy dinner!

Dinner on the table in less than 20 minutes with this easy Thai Peanut Chicken Noodle Stir Fry!! | Mixed vegetables and chicken are tossed with whole wheat udon noodles and a spicy sweet Thai peanut sauce!

Easy Thai Peanut Chicken Noodle Stir Fry

Total Time: 20 minutes

Yield: Serves 4

In this easy Thai Peanut Chicken Noodle Stir Fry mixed vegetables and chicken are tossed with whole wheat udon noodles and a spicy sweet Thai peanut sauce! And it comes together in under 20 minutes! Dinner is served!

Ingredients

  • 1 pound skinless, boneless chicken (I used 2 breasts and 2 thighs – you do you)
  • 1 pound frozen mixed broccoli, cauliflower and carrots, thawed and drained
  • 1 medium onion, coarsely chopped
  • kosher salt
  • black pepper
  • ½ cup natural peanut butter
  • ¼ cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon + 1 teaspoon roasted red chili paste
  • ¾ -1 cup water
  • Crushed red pepper flakes for serving
  • 1 Package Whole Wheat Udon Noodles (Organic Planet brand are my fav!)

Instructions

  1. Start cooking your noodles immediately. Follow the package directions but do make sure to rinse them twice with cold water and drain.
  2. Thaw your vegetables in the microwave and drain. Chop your onion, set aside. Rinse and pat dry your chicken and cut into 1 inch pieces. Sprinkle with pepper and 2 pinches kosher salt
  3. In a small saucepan mix peanut butter, vinegar, soy sauce, sugar, chili paste and ½ cup water. Whisk gently to incorporate. Heat over low heat until hot. If a thinner sauce is desired, add more water.
  4. Heat a large cast iron skillet or another large skillet over medium heat until hot. If you have a properly seasoned cast iron skillet you will not need to add any oil, if not, add a tablespoon of canola oil. Cook chicken, browning on both sides, working in batches if necessary. Remove from pan, cover, and set aside.
  5. Add little bit of oil and cook onion until it just begins to look translucent around the edges. Add the thawed veggies and cook until some pieces begin to brown and they are warmed through. Add your chicken back to the pan and mix to combine.
  6. That’s it! Crazy!
  7. I like to add my peanut sauce for each portion because everyone likes a different amount. In a medium mixing bowl add a portion of the noodles, some chicken and veggies, and a several spoonfuls of the warmed peanut sauce. Toss to coat. Sprinkle with red chili flakes and serve immediately!
http://americanheritagecooking.com/2015/01/easy-thai-peanut-chicken-noodle-stir-fry/


Comments

    • AmericanCooking22 says

      Wait…do other people not think that flour and chocolate chips are essential? I have baking powder and spices in my carryon! lol!

      Thanks, Kristine! This was definitely a life saver last week…but I can’t make it too often or my husband will get sick of it! I, on the other hand, could never get sick of it!

  1. says

    Thai peanut sauce is so addictive – I always find every excuse to use it on everything haha. I just made peanut noodles too but they totally don’t even compare to your gorgeous bowls! I love all the veggies you added in here and using whole wheat udon noodles sounds phenomenal and WAY better than take-out!

    • AmericanCooking22 says

      I think it’s the spicy sweet combo in the sauce! I have tried different brands of whole wheat udon noodles and some just taste like you are eating strands of whole wheat but these are perfect! But the real reason I use whole wheat is so that I feel justified in using more sauce! lol!

  2. says

    Yum!! This looks delicious! I am so excited that you are going to culinary school. You will be a power house when you are done. Keep up your blog to enlighten the rest of us, though.

    • AmericanCooking22 says

      Isn’t that crazy?! Why have I been going to the store all these years?!
      And, yes, Thai food is my weakness too! LOVE.

  3. says

    Peanut sauce is the shizzle, L! It reminds me of Chow Baby…which remains one of my favorite restaurants in Atlanta. I have no idea if I’d even like it anymore, but I remember loving it back when we lived there. It was peanut sauce all the way for me. And brown rice. Lots of brown rice. I’m totally making this stir fry one night coming up…as soon as we don’t have a fridge full of random leftovers!

    Also, I have an extra wood table and chairs you can borrow for a few months. Only challenge is figuring out how to get them down to NYC!
    David @ Spiced recently posted…Date and Apricot MuffinsMy Profile

    • AmericanCooking22 says

      David – I just need to take a minute here to tell you how *creepy* similar we are! So back when I worked at GE, which would be around the time you were here, Chow Baby was one of my favorite places to drag my team to lunch! They opened one in Midtown and I’ve never been! I’m not sure I’d like it any more either, but Chow Baby is totally what I was going for here! I always got the peanut sauce and noodles :-)
      You totally should make this soon! You could even use brown rice…that would be delish!

      ps- If I end up crying in the middle of IKEA on Sunday, I will totally take you up on that offer! Thank you!!!

  4. says

    Incredible recipe, Linds! Cannot get over the fact that it can be made in under 20 minutes, too. Your stir fry and sauce looks scrumptious! Oh, girl…you and your Ghirardelli shipment from Walmart…too funny! I’m the same way with Amazon and Guittard. (I can never find their white chocolate chips anywhere local.) The irony is I’m planning on a large order before spring and summer arrive and it’s too warm to ship chocolate. Cold packs sometimes don’t work, so it’s time to stock up! Thanks for sharing and wishing you a smooth transition to NYC. I’ll be thinking of you on Saturday! xo
    Stacy | Wicked Good Kitchen recently posted…Pink Lady Skinny Detox Power JuiceMy Profile

    • AmericanCooking22 says

      Thanks, Stacy! I was sooo excited to get the box with the chocolate chips! I’ll have to order some Guittard from Amazon too! Those are beyond amazing and I can’t find them either. You are so right! Now is definitely the time to stock up…because there is no point in chocolate chips melted into one solid block! lol

    • AmericanCooking22 says

      *Gasp* A deconstructed Spring Roll Bowl! What a great idea! I need to do that ASAP! I love spring rolls with peanut sauce. That is what I always order :-)

  5. Kathryn Mader says

    Just made this and it’s very good. My noodles were too cold, though, and I had to reheat them at the last second (as in scoop them out of the finished product, which became all lukewarm thanks to the cold noodles). I’ll try this again and hope for more success.

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