In this easy Thai Peanut Chicken Noodle Stir Fry, mixed vegetables and chicken are tossed with whole wheat udon noodles and a sweet-spicy Thai peanut sauce. Ready in under 20 minutes, it’s a fast, flavorful weeknight dinner.
I love peanut sauce and will happily drizzle it on almost anything. At restaurants I soak up every last drop, but at home I struggled to find a reliable, simple version—until this recipe. It started from equal parts convenience and necessity, and the result is surprisingly good.
The stir fry is straightforward and fast. I used a bag of frozen mixed cauliflower, broccoli and carrots so you only need to chop one small onion and the chicken. Most of the time is spent waiting for the water to boil for the noodles; the whole-wheat udon I use cooks in under six minutes.
The sauce balances sweet, salty, spicy and tangy elements like any good Thai sauce should. The version below yields a fairly thick sauce, which I prefer, but you can thin it with extra water if you want it more saucy like in the photos—whisk in about ½ cup additional water to loosen it.
From start to finish this takes about 20 minutes and delivers comforting, bright flavors—faster and often better than takeout. Serve it hot and let everyone add the peanut sauce to taste so each portion gets the preferred amount of heat and creaminess.
If you try this recipe and enjoy it, please leave a star rating and a comment to let me know how it turned out. I love hearing from readers—your feedback means a lot!
Easy Thai Peanut Chicken Noodle Stir Fry
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Ingredients
- 1 pound skinless boneless chicken
- 1 pound broccoli, cauliflower and carrot mix 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
- 4 teaspoons roasted red chili paste
- ¾ -1 cup water
- Crushed red pepper flakes for serving
- 1 box Udon Noodles
Instructions
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Begin by cooking the udon according to package directions. Rinse the noodles twice with cold water and drain well.
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Thaw the frozen vegetables in the microwave and drain. Chop the onion. Rinse and pat the chicken dry, then cut into 1-inch pieces. Season with black pepper and two pinches of kosher salt.
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In a small saucepan combine the peanut butter, rice vinegar, soy sauce, brown sugar, roasted red chili paste and ½ cup water. Whisk gently to combine and warm over low heat until heated through. Add more water if you prefer a thinner sauce.
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Heat a large skillet over medium. If it’s not a well-seasoned cast iron, add 1 tablespoon oil. Brown the chicken on both sides, working in batches if needed. Remove the chicken, cover and set aside.
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Add a little oil and cook the onion until it starts to become translucent at the edges. Add the thawed vegetables and cook until warmed through and some pieces begin to brown. Return the chicken to the pan and toss to combine.
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Serve by portioning noodles, chicken and vegetables into bowls. Add several spoonfuls of the warm peanut sauce to each portion, toss to coat, sprinkle with crushed red pepper flakes if desired, and serve immediately.
Nutrition
