Name: Creamy Thai Chicken Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz rice noodles (or linguine); 1 lb boneless, skinless chicken breast or thighs, thinly sliced; 1 tbsp olive oil or sesame oil; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 red bell pepper, thinly sliced; 1/2 cup shredded carrots; 1 can (13.5 oz) coconut milk; 1/4 cup creamy peanut butter; 2 tbsp soy sauce; 1 tbsp fish sauce (optional); 1 tbsp brown sugar or honey; 1 tbsp fresh lime juice; 1–2 tsp sriracha or Thai chili sauce (to taste); Chopped green onions and cilantro, for garnish; Crushed peanuts, for topping; Lime wedges, for serving

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These creamy Thai chicken noodles are the perfect mix of comfort and bold flavor. I combine tender noodles with juicy chicken in a rich, peanut-coconut sauce that’s spiked with garlic, ginger, and a touch of lime. It’s everything I crave when I want something creamy, spicy, and satisfying—all in one bowl.

Why You’ll Love This Recipe

I love how this dish brings together Thai-inspired flavors in a cozy, creamy format. The sauce is nutty, savory, slightly sweet, and just spicy enough. I can make it in under 30 minutes, and the ingredients are easy to customize based on what I have in my pantry or fridge. Whether I’m serving it hot for dinner or packing leftovers for lunch, it never disappoints. Creamy Thai Chicken Noodles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz rice noodles (or linguine)
• 1 lb boneless, skinless chicken breast or thighs, thinly sliced
• 1 tbsp olive oil or sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• ½ cup shredded carrots
• 1 can (13.5 oz) coconut milk
• ¼ cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp fish sauce (optional)
• 1 tbsp brown sugar or honey
• 1 tbsp fresh lime juice
• 1–2 tsp sriracha or Thai chili sauce (to taste)
• Chopped green onions and cilantro, for garnish
• Crushed peanuts, for topping
• Lime wedges, for serving

Directions

I cook the noodles according to the package instructions, then drain and set them aside.
In a large skillet or wok, I heat the oil over medium-high heat and cook the chicken slices until golden and cooked through. I remove them and set aside.
In the same skillet, I sauté garlic, ginger, bell pepper, and carrots for 2–3 minutes until just softened.
I whisk together the coconut milk, peanut butter, soy sauce, fish sauce (if using), brown sugar, lime juice, and sriracha in a bowl.
I pour the sauce into the skillet, bring it to a simmer, and let it cook for 3–4 minutes until thick and creamy.
I return the chicken to the pan, then add the cooked noodles and toss everything until well coated.
I serve hot, garnished with green onions, cilantro, crushed peanuts, and a squeeze of lime.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 20 minutes to cook—ready in around 30 minutes total.

Variations

Sometimes I swap chicken for shrimp or tofu when I want something different. I’ve also added broccoli, snap peas, or spinach to boost the veggie content. If I’m out of peanut butter, almond or cashew butter works well too. For a gluten-free version, I use tamari instead of soy sauce and check my noodles and sauces carefully.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm the noodles in a skillet with a splash of water or coconut milk to loosen the sauce. I avoid overheating in the microwave to keep the chicken tender.

FAQs

Can I use any type of noodles?

Yes, I’ve made this with rice noodles, soba noodles, and even spaghetti—it all works as long as the sauce sticks well.

How spicy is this dish?

The spice level is totally adjustable. I start with 1 teaspoon of sriracha and add more if I want extra heat.

Can I make it vegetarian or vegan?

Absolutely. I swap the chicken for tofu or tempeh and skip the fish sauce, using soy sauce or tamari instead.

What can I serve with this?

I usually serve it on its own, but it’s great with a Thai cucumber salad or fresh spring rolls on the side.

Can I make the sauce ahead of time?

Yes, I often mix the sauce ingredients in advance and store it in the fridge for up to 3 days. It makes dinner even faster.

Conclusion

Creamy Thai chicken noodles are one of my favorite quick comfort meals. They’re rich, flavorful, and endlessly customizable. The blend of coconut, peanut, spice, and lime hits every craving at once, and it always leaves me coming back for seconds.