Thai Noodles With Peanut Sauce

Total Time
35mins
Prep
15 mins
Cook
20 mins

This is a "full-bodied" set of flavors that come together deliciously! My family loves this for dinner and we have it in our "recipe juke box" as a regular dinner :-) I've made it a bit spicy here, so cut back on the red pepper, ginger and garlic if you want a more mild flavor. Great (and beautiful) served with steamed broccoli. Time saver: I often put together the sauce ingredients (first ingredient through garlic) together in the morning in a two cup measuring cup and stir so that my before meal prep is super simple. I tell myself it gives a chance for the flavors to come together better anyway! ;-)

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Ingredients

Nutrition

Directions

  1. Cook pasta until al dente and set aside in a pasta bowl.
  2. Saute green onions and carrots in a tiny bit of oil over high heat for 3-5 minutes; throw this on top of pasta.
  3. Saute chicken until done; slice into strips and throw on top of pasta.
  4. In a saucepan, add sauce ingredients: broth, soy sauce, peanut butter, honey, ginger, cumin, coriander seed, red pepper flakes and garlic.
  5. cover and cook slowly over medium heat until heated through and stir frequently.
  6. Add over pasta and mix using forks or salad spoons until the sauce is evenly distributed.
Most Helpful

5 5

This was absolutely delicious! I used the whole 1 lb. package of spaghetti and 3 chicken breasts. I don't know if the recipe was intended to be 4 breast halves, because even with the extra pasta 3 seemed like a ton of chicken. That's okay though, I liked it meaty. I didn't change any other amounts. The sauce really clung to the noodles which I liked. This would also be great with a different meat or no meat at all. Thank you, I'll be making this again!

5 5

Great recipe! I also did the sauce ahead of time and stuck it in the fridge until dinner. Used shrimp instead of chicken, and a cabbage/carrot mix. Thanks!

2 5

I'm always looking for quick and easy Thai recipes. This one just isn't that great. I used rice noodles instead of spaghetti. It definitely has too much cumin as-is (and I love cumin). I'd cut it in half if I made this again, though I probably won't. It's edible but doesn't taste like any peanut sauce I've had at any Thai restaurant.