Thai Chicken Peanut Noodles
Saucy rice noodles tossed with deeply seared chicken, coconut milk, and a glossy Thai-style peanut sauce.
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Servings: 2 servings
Equipment
Ingredients
Chicken & Aromatics
- 1 lb Boneless chicken thighs chopped
- Salt kosher salt
- Neutral Oil
- 3 cloves Garlic minced
- 3–4 Green onions sliced, whites and greens separated
Noodles & Liquid
- 8 oz Rice Noodles
- 1 1/2 cups Chicken stock
- 1/2 cup Coconut milk
Peanut Sauce
- 1/3 cup Peanut butter creamy
- 2 tbsp Soy Sauce
- 1 tbsp Brown sugar
- Lime juice from 1/2–1 lime, to taste
- 1/4 cup Crushed peanuts
- Black pepper to taste
Instructions
Sear the Chicken
- Heat a large skillet over medium-high heat with a thin layer of oil.
- Season chicken directly in the pan with salt.
- Spread into a single, even layer.
- Let cook undisturbed for 3–4 minutes to build deep browning and fond.
Build the Base
- Flip the chicken pieces.
- Add minced garlic and half of the sliced green onions.
- Stir briefly until fragrant and softened, about 30–45 seconds.
Add Noodles & Liquid
- Add rice noodles directly to the skillet.
- Pour in chicken stock and coconut milk.
- Press noodles down gently so they are mostly submerged.
- Simmer 3–4 minutes, until noodles soften and liquid is reduced by half.
Build the Sauce and Finish
- Turn off the heat.
- Add peanut butter, soy sauce, brown sugar, lime juice, crushed peanuts, and black pepper.
- Toss gently until the sauce is glossy and coats everything evenly.
Notes
Hard searing the chicken first is key for depth of flavor. The liquid ratio keeps the noodles saucy, not dry. For extra authenticity, add 2 teaspoons of fish sauce and reduce soy sauce to 1 tablespoon. If the sauce tightens too much, add a small splash of stock and toss.