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!
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!
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!
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.
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.
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!