Description
This Thai Peanut Noodles with Chicken recipe combines tender poached chicken, al dente linguine, and a creamy, spicy peanut sauce tossed with crunchy red cabbage and scallions. Perfect for a quick and flavorful weeknight dinner, this dish balances savory, sweet, and spicy notes for a satisfying meal in just 20 minutes.
Ingredients
Scale
Protein and Pasta
- 1 ½ pounds chicken breast
- 12 ounces linguine
Sauce
- 2 cloves garlic, minced
- ½ cup peanut butter
- ¼ cup red wine vinegar
- 2 tablespoons sesame oil, divided
- 6 tablespoons soy sauce
- 2 teaspoons hot chili oil, plus additional for serving
- 4 teaspoons honey
- 3 tablespoons vegetable oil
- ¼ cup water
Vegetables and Garnish
- 1 cup shredded red cabbage
- 4 scallions, thinly sliced
- Salt and pepper, to taste
Instructions
- Poach the Chicken: Bring two large pots of salted water to a boil – one for cooking the linguine and one for poaching the chicken. Once boiling, add the chicken breasts to one pot, cover, and immediately remove from heat. Let the chicken poach gently in the hot water for 15 minutes until cooked through.
- Cook the Linguine: In the other pot of boiling salted water, add the linguine and cook according to package instructions until al dente, typically 9-11 minutes. Drain the linguine once cooked.
- Prepare the Peanut Sauce: While the chicken and pasta cook, whisk together the minced garlic, peanut butter, red wine vinegar, 1 tablespoon sesame oil, soy sauce, hot chili oil, honey, vegetable oil, and ¼ cup water in a small bowl until smooth and well combined.
- Shred the Chicken: Use two forks to shred the poached chicken breasts into bite-sized pieces.
- Combine and Toss: Return the drained linguine to its pot and toss with the remaining 1 tablespoon sesame oil to prevent sticking. Add the shredded chicken, shredded red cabbage, and peanut sauce. Toss thoroughly to evenly coat all ingredients with the sauce.
- Serve: Divide the noodles among plates or bowls, garnish with the sliced scallions, and drizzle with extra hot chili oil if desired for an additional spicy kick.
Notes
- This dish comes together quickly, making it ideal for busy weeknights.
- The peanut sauce can be adjusted in spiciness by varying the amount of hot chili oil used.
- For a nut-free variation, substitute peanut butter with sunflower seed butter.
- Leftovers keep well refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 904 kcal
- Sugar: 12 g
- Sodium: 1869 mg
- Fat: 39 g
- Saturated Fat: 14 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 5 g
- Protein: 58 g
- Cholesterol: 108 mg
