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Creamy Thai Chicken Noodles

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Creamy Thai Chicken Noodles are a quick, bold, and comforting dish featuring tender noodles, juicy chicken, and a rich coconut-peanut sauce spiked with garlic, ginger, and lime. It’s perfect for weeknight dinners or satisfying leftovers.

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

Instructions

  1. Cook noodles according to package instructions, then drain and set aside.
  2. In a large skillet or wok, heat oil over medium-high heat. Cook chicken until golden and cooked through. Remove and set aside.
  3. In the same skillet, sauté garlic, ginger, bell pepper, and carrots for 2–3 minutes until softened.
  4. In a bowl, whisk together coconut milk, peanut butter, soy sauce, fish sauce (if using), brown sugar, lime juice, and sriracha.
  5. Pour sauce into the skillet and bring to a simmer. Cook for 3–4 minutes until thick and creamy.
  6. Return chicken to the pan, add cooked noodles, and toss to coat.
  7. Serve hot, topped with green onions, cilantro, crushed peanuts, and a squeeze of lime.

Notes

  • Use shrimp, tofu, or tempeh instead of chicken for variation.
  • Swap veggies based on availability—try broccoli, snap peas, or spinach.
  • Almond or cashew butter works if you’re out of peanut butter.
  • Use tamari for a gluten-free option and ensure all sauces and noodles are GF-certified.

Nutrition

Find it online: https://recipesbyliza.com/creamy-thai-chicken-noodles/