Recipes

Thai peanut chicken ramen noodles

Looking for something new to add to the dinner menu this week? These Thai peanut chicken noodles are it!

This is such an easy recipe to make, packed with tons of flavor, and high in protein. It’ll surely be a crowd pleaser in your house.

Thai noodles are my weakness, honestly all noodles, pasta, carbs, the good stuff, are you with me?

….while they are delightful to eat, I don’t love how I feel after. The bloat from eating Thai out is real, but that doesn’t happen with this recipe. These noodles only have two ingredients: organic brown rice flour, and organic millet flour. In my opinion they have pretty great macros too.

Noodle Macros per half a square: 1.5g fat 23g carbs 4g protein (0 sodium).

We got them at Costco, but they are available at Target, Amazon, and Thrive Market.

Ingredients:

  • 1/2 cup sliced carrots
  • 1/2 cup sliced red bell pepper
  • 1/2 chopped onion
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger
  • 4 tbsp olive oil
  • 1/4 cup sweet chili sauce
  • 1/4 cup soy sauce (or coconut aminos)
  • 1/2 cup peanut butter
  • 2 limes
  • 1 can full fat coconut milk
  • 2 chicken breast
  • 2-3 ramen squares
  • green onion, cilantro, crushed peanuts to garnish
  • salt and peper

Directions:

  1. Slice chicken breast thinly. Marinate in a bit of soy sauce. Cook on low heat. set aside when done.
  2. Chop all the veggies into thin strips. Heat a tbsp of olive oil in the wok or skillet. Cook the veggies- I start with onion, then add the carrot a few minutes later, then the bell pepper, garlic, and minced ginger.
  3. In the blender or food processor, add the sweet chili sauce, soy sauce, peanut butter, 2 tbsp of olive oiI and the juice from one lime. Blend until smooth.
  4. Boil water, then cook the ramen. Be sure not to overcook the noodles, They don’t take long!
  5. Once the veggies are tender, add the sauce from the blender to the wok. Stir in the coconut milk.
  6. Add in the chicken. Then the noodles.
  7. Garnish with cilantro, green onion, and crushed peanuts.
  8. Serve with a lime wedge.
  9. Enjoy!

Noodle notes:

This dish is best served straight from the wok. Hot and steamy with all the garnishings, and a lime wedge!

I tried eat theses noodles leftover the next day, don’t. The noodles get mushy. When you’re cooking, just keep in mind to only make enough for one meal.

You may or may not have noticed my peanuts aren’t peanuts, they’re cashews. LOL It’s all I had on hand and it worked just fine. Next time I’ll make sure to grab the peanuts.

The thing I love most about this recipe is that it has that kick of peanut, but it doesn’t taste like I’m eating peanut butter on my noodles. If you aren’t a huge fan of peanut flavoring, maybe try cutting back the peanut butter to 1/3 cup instead of 1/2. I will say, with the chili and soy sauce, it really balances the peanut out.

If you love a little spice, here’s your time to play! Add a few slices of jalapeño to blender. And if you still crave more of a kick, add some to garnish as well!

Need another idea for meal prep? Try my ground turkey, sweet potato casserole!