Thai Peanut Noodles And Chicken

Thai Peanut Noodles And Chicken
We all have that one kid where it’s like pulling teeth trying to get them to eat his or her dinner every night. Mine is my 3, almost 4 year old daughter. It wouldn’t be dinner if she didn’t complain about eating it. On the rare occasion that I find a recipe that she will willingly eat, it becomes a staple in our weekly/monthly menu rotation. These Thai peanut noodles have been approved by my daughter and have made it on the menu rotation!

I have found that some Thai Peanut Noodle recipes taste like your eating a mouthful of peanut butter. These noodles have a nice hint of peanut flavor but don’t feel like they are drowning in peanut butter. I use soy sauce as the base of the peanut sauce. My father-in-law is Hawaiian and we use plenty of soy sauce around these parts. The best soy sauce hands down and the only soy sauce I use is Aloha Soy Sauce Original Blend. The flavor is a lot less salty than other brands and works perfectly in this recipe. You can buy it online or I usually find it at local Asian grocery stores. Sometimes I find it at Harmon’s in the produce section. I buy the large 128 oz bottle and keep it in my fridge. And I promise I’m not being paid to promote Aloha, I just really, really love it!

Thai Peanut Noodles and Chicken
Thai Peanut Noodles and Chicken

Thai Peanut Noodles and Chicken

Thai Peanut Noodles and Chicken


    • 1.5 lb chicken breast or tenders
    • 1 Tablespoon olive oil
    • 10 oz spaghetti
    • 1 cucumber
    • 1 red bell pepper
    • 1 bunch green onions
    • ½ cup chopped cilantro
    • ½ cup lightly salted peanuts, roughly chopped
    • toasted sesame seeds (you can find them pre-toasted on the Asian aisle)

Peanut Sauce

  • ½ cup Aloha Soy Sauce Original Blend soy sauce (see notes for substitute)
  • ¼ cup warm water
  • 1 Tablespoon sesame oil
  • 2 Tablespoons creamy peanut butter
  • 2 Tablespoons honey
  • 1 Tablespoon fresh minced ginger
  • 1 teaspoon sriracha (more or less to taste)
  • ½ teaspoon garlic powder
  • juice of 1 large lime


  1. Cube chicken. Heat oil over med-high heat. When oil is hot, pour cubed chicken into pan in a single layer. Cook several minutes until chicken starts to turn golden and then flip chicken over and cook on other side until cooked through. Set aside.
  2. Meanwhile, cook spaghetti according to package directions.
  3. Peel and deseed cucumber. Slice cucumber and red bell pepper into 1 inch long thin strips.
  4. Thinly slice green onions and chop cilantro and peanuts.
  5. Peel and mince ginger.
  6. Pour peanut sauce ingredients into a bowl or large glass measuring cup.
  7. Whisk together until completely combined.
  8. Drain spaghetti and pour into a large serving bowl.
  9. Add chicken.
  10. Add cucumber, red bell pepper, green onions, cilantro and peanuts to bowl.
  11. Carefully pour peanut sauce over noodles.
  12. Stir or toss to combine.
  13. Sprinkle with toasted sesames and give noodles a final stir.


Soy Sauce- I highly recommend using Aloha Soy Sauce Original Blend soy sauce for this recipe. It is less salty than other brands. (See my notes in the original post) If you do use another brand of soy sauce I recommend these adjustments to the recipe:

1. Reduce soy sauce to 1/4 cup.

2. Increase water to 1/2 cup.

3. Increase peanut butter to 3 Tablespoons.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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