These saucy Thai peanut chicken noodles are a quick and delicious weeknight meal. They’re loaded with ground chicken, ramen noodles, and vegetables then smothered in a creamy homemade peanut sauce. They’re tastier than takeout, and they’re ready in just 25 minutes!
These Thai chicken peanut noodles are one of my favorite fast, feel-good dinners. They’re saucy, chewy, and deeply flavorful, but still come together in about 25 minutes in a single skillet. With ground chicken, garlic, ginger, ramen noodles, and a mix of whatever vegetables I have in the fridge, it’s the kind of flexible recipe I lean on when I want something satisfying without much prep.
The real star is the homemade Thai peanut sauce. It’s a quick stir-together of natural peanut butter, chicken stock, dark soy sauce, rice vinegar, honey, and Thai curry paste, and it coats the noodles beautifully without feeling heavy. I’ve played around with it plenty, and this balance hits just right—nutty, savory, a little sweet, and gently spicy. I’ll often double the sauce because it’s just as good spooned over other noodles, grain bowls, or roasted vegetables later in the week.
Finished with crunchy peanuts and fresh cilantro, these noodles are a complete meal on their own, but they also work well as a side for gatherings. Leftovers travel well and taste great warm or cold, which makes them just as appealing the next day. It’s better-than-takeout comfort food that fits easily into a busy weeknight rhythm.
What to serve with Thai chicken peanut noodles
These saucy peanut noodles with chicken are a complete meal on their own, but they also make a great side dish. Serve them family-style and enjoy them alongside other Thai-inspired dishes like sticky Thai peanut chicken wings or cashew coconut salmon curry with a side of my favorite coconut rice .
Thai Chicken Peanut Noodles Recipe
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Ingredients
- ▢ 6 ounces instant ramen (see notes)
- ▢ 1 tablespoon toasted sesame oil
- ▢ 1 lb ground chicken
- ▢ 4 cloves garlic (minced)
- ▢ 1 tablespoon grated ginger
- ▢ 4 cups thinly sliced vegetables (see notes)
- ▢ Chopped peanuts and cilantro (to serve)
Peanut Sauce
- ▢ 1 cup chicken stock
- ▢ ½ cup natural peanut butter
- ▢ ¼ cups dark soy sauce (see notes)
- ▢ 2 tablespoons EACH: rice vinegar, honey, and Thai curry paste (preferably red curry paste)
Instructions
- Put the ramen noodles (discard the seasoning packages) into a bowl and cover them with hot tap water. After 5 minutes, use a fork to gently separate the noodles. 6 ounces instant ramen
- Mix all the sauce ingredients together in a medium-sized bowl. 1 cup chicken stock, ½ cup natural peanut butter, ¼ cups dark soy sauce, 2 tablespoons EACH: rice vinegar, honey, and Thai curry paste
- Heat the sesame oil in a large frying pan over medium heat. Add the ground chicken and cook until it is no longer pink, breaking it up with a wooden spoon as it cooks. 1 tablespoon toasted sesame oil, 1 lb ground chicken, 4 cloves garlic, 1 tablespoon grated ginger
- Add the garlic and ginger and cook for 1 minute. Add the veggies and let them cook for 2-3 minutes, or until they barely start to soften. 4 cups thinly sliced vegetables
- Drain the ramen and then add it to the pan. Pour the sauce over the top and mix everything together. Let heat through for 2-3 minutes until it is thick and coats the noodles. Serve the noodles topped with some chopped peanuts and cilantro. Chopped peanuts and cilantro
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Favorite noodle recipes
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Thai Chicken Peanut Noodles Recipe
Ingredients
- 6 ounces instant ramen , see notes
- 1 tablespoon toasted sesame oil
- 1 lb ground chicken
- 4 cloves garlic , minced
- 1 tablespoon grated ginger
- 4 cups thinly sliced vegetables , see notes
- Chopped peanuts and cilantro , to serve
Peanut Sauce
- 1 cup chicken stock
- ½ cup natural peanut butter
- ¼ cups dark soy sauce , see notes
- 2 tablespoons EACH: rice vinegar, honey, and Thai curry paste , preferably red curry paste
Instructions
- Put the ramen noodles (discard the seasoning packages) into a bowl and cover them with hot tap water. After 5 minutes, use a fork to gently separate the noodles. 6 ounces instant ramen
- Mix all the sauce ingredients together in a medium-sized bowl. 1 cup chicken stock, ½ cup natural peanut butter, ¼ cups dark soy sauce, 2 tablespoons EACH: rice vinegar, honey, and Thai curry paste
- Heat the sesame oil in a large frying pan over medium heat. Add the ground chicken and cook until it is no longer pink, breaking it up with a wooden spoon as it cooks. 1 tablespoon toasted sesame oil, 1 lb ground chicken, 4 cloves garlic, 1 tablespoon grated ginger
- Add the garlic and ginger and cook for 1 minute. Add the veggies and let them cook for 2-3 minutes, or until they barely start to soften. 4 cups thinly sliced vegetables
- Drain the ramen and then add it to the pan. Pour the sauce over the top and mix everything together. Let heat through for 2-3 minutes until it is thick and coats the noodles. Serve the noodles topped with some chopped peanuts and cilantro. Chopped peanuts and cilantro
