Looking for an easy weeknight meal that the entire family will love? Look no further than this recipe for Thai Peanut Chicken Noodles made with THE BEST Homemade Thai Peanut Sauce! Flavorful and easy to make in just 35 minutes? Sign me up for this stir fry recipe every night of the week!

overhead image of noodles in bowl with chopsticks on the side

Ditch the Thai food takeout menu and instead, make this recipe at home! It’s just as good as your favorite Thai restaurant and easy to make in your own kitchen. The secret to this dish? The Thai Peanut Sauce!

This peanut sauce is everything!!! It’s deliciously creamy, sweet with a little bit of spice, and seriously scrumptious in tons of different recipes!

I originally created the sauce back in 2012 as part of a recipe for PB&J Chicken Skewers. Since then, I’ve added it to Thai Peanut Sweet Potato Buddha Bowls, Thai Peanut Vegetable Pasta and Slow Cooker Thai Peanut Turkey Meatballs.

Every recipe I make with this sauce is a hit in my kitchen and on the blog! The sauce is so easy to make. Literally toss everything in a blender or food processor and it’s ready to go.

Use a cup of the sauce for this chicken stir fry, then try out other recipes featuring the sauce for multiple meals throughout the week. It’s seriously good on just about everything!

noodles in bowl topped with chopped fresh cilantro


  • Boneless, Skinless Chicken Breasts – boneless, skinless chicken thighs can also be used in this recipe. If using chicken thighs, you can skip the tenderizing step, as thighs are more tender than breasts.
    • Quick Tip! If you’re really short on time, you could also use cooked, shredded rotisserie chicken in this recipe. Simply add the cooked chicken to the skillet at the same time as the cooked noodles and peanut sauce!
  • Baking Soda – this is used to tenderize the chicken. It’s an easy technique that I now use every time I stir fry chicken!
  • Olive Oil
  • Onion
  • Garlic
  • Ginger – if you don’t have fresh ginger on hand, you can skip the ginger or sprinkle in a little dried ground ginger.
  • Lo Mein Noodles – I’ve made this recipe dozens of times over the years. When I started making it, I always used rice noodles, but I’ve found that I actually prefer the texture of lo mein noodles in this dish. They hold up better to the thick, creamy peanut sauce.
    • Quick Tip! If you can’t find lo mein noodles at your local grocery store, you can use spaghetti noodles instead.
  • Cilantro
  • Peanuts
  • Thai Peanut Sauce
    • Coconut Milk – you’ll want to use full-fat canned coconut milk to make this peanut sauce extra creamy!
    • Creamy Peanut Butter
    • Thai Red Curry Paste
    • Apple Cider Vinegar
    • Soy Sauce
    • Brown Sugar
    • Lime Juice – fresh squeezed is always preferred for the best flavor!


  • Tenderize the chicken. Toss boneless, skinless chicken breast strips with baking soda in a large plastic zipper bag. Place the chicken in the refrigerator for 20 minutes.
    • Note: You can skip this step if you’d like, but I love using this easy technique for creating the most tender chicken ever!
  • Prepare the Thai peanut sauce. Add coconut milk, creamy peanut butter, Thai red curry paste, apple cider vinegar, soy sauce, brown sugar and fresh lime juice to a blender or food processor. Blend until smooth and creamy, then set aside.
  • Boil the noodles. Bring a large pot of water to boil on the stove. Add the lo mein noodles and cook according to the package instructions, about 4-5 minutes. Drain, then set aside.
  • Stir fry the chicken. Heat olive oil in a large skillet, or wok, on the stove over high heat. Saute thinly sliced onions, minced garlic and ginger in the olive oil. Remove the chicken from the bag with the baking soda. Rinse the baking soda off the chicken, then add the chicken to the skillet and stir fry the chicken for 4-5 minutes.
  • Put it all together! Add the cooked lo mein noodles to the skillet with the chicken. Pour in the peanut sauce and toss everything together. Serve the noodles in a bowl, topped with chopped cilantro and peanuts. You could also thrown some diced green onions on top, if you have them on hand!

Tips and tricks

  • To make this recipe gluten free, use either rice noodles or gluten free spaghetti noodles. Also be sure to use gluten free soy sauce in the peanut sauce.
  • Want to add veggies to the stir fry? No problem! Just toss them in with the onions to stir fry before adding the chicken. Here are some veggies that I’d recommend trying in this recipe:
    • Shredded Carrots
    • Shredded Cabbage
    • Broccoli Florets
    • Sliced Bell Peppers
  • Looking to spice things up? We like to drizzle a little Sriracha hot sauce over the noodles at the end, to give it an extra kick! You could also sprinkle on some red pepper flakes or saute Thai chili peppers with the onions, garlic and ginger!
  • The peanut sauce can be made up to 2 weeks in advance. Covered tightly and stored in the refrigerator, this sauce will stay good for 14 days. So feel free to make it ahead of time to make this recipe even easier at dinner time!
  • The peanut sauce recipe provided makes 3 cups of sauce, but you only need 1 cup of sauce for the recipe. So what gives Whitney? The recipe provided is my go-to Thai peanut sauce that I’ve been making for years. It just so happens to make 3 cups. Yes, you could cut the sauce ingredients down to make just one cup of sauce, but I’ve NEVER had anyone complain about having too much of this sauce. It’s just SO good, you’ll want to put it on everything!
  • I highly recommend using the rest of the Thai Peanut Sauce to make these recipes for naan pizza, chicken satay and buddha bowls.
chopsticks swirling noodles in bowl

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noodles in white bowl with chopsticks on the side
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Thai Peanut Chicken Noodles

Homemade Thai peanut sauce is tossed with chicken and noodles in this quick and easy stir fry recipe!


Thai Peanut Sauce

Chicken Noodle Stir Fry


Thai Peanut Sauce

  • Add all of the ingredients for the peanut sauce to a blender or food processor.
  • Puree until smooth and creamy, then set aside or place in the refrigerator until ready to use.

Chicken Noodle Stir Fry

  • Toss the thinly sliced chicken strips with the baking soda in a plastic zipper bag.
  • Place in the refrigerator for 20 minutes.
  • Remove the chicken from the bag and rinse with cold water, then pat dry and set aside.
  • Bring a large pot of water to boil on the stove.
  • While waiting for the water to boil, heat the olive oil in a large skillet or wok over high heat.
  • Add the onion, saute 3-4 minutes, then add the garlic and ginger, saute for an additional 1-2 minutes, then add the chicken.
  • Saute the chicken for 4-5 minutes.
  • While the chicken is cooking, add the lo mein noodles to the boiling water, cook 4-5 minutes.
  • After the lo mein noodles are finished boiling, drain the noodles from the water and add the noodles to the skillet or wok with the chicken.
  • Add 1 cup of peanut sauce to the skillet.
  • Toss everything together and cook for an additional 2-3 minutes.
  • Transfer to a bowl and top with chopped cilantro and peanuts.


  • Lo Mein Noodle Substitutions: thin rice noodles or spaghetti noodles can be used in place of lo mein noodles in this recipe.
  • Gluten Free Substitutions: use rice noodles instead of lo mein noodles and use gluten free soy sauce in the peanut sauce recipe.
  • Make -Ahead: the peanut sauce can be made up to 2 weeks in advance and stored in the refrigerator until ready to use.

Nutrition Facts

Serving 2gCalories 634kcal (32%)Carbohydrates 64g (21%)Protein 38g (76%)Fat 26g (40%)Saturated Fat 9g (45%)Cholesterol 73mg (24%)Sodium 1031mg (43%)Potassium 691mg (20%)Fiber 3g (12%)Sugar 8g (9%)Vitamin A 810mg (16%)Vitamin C 5mg (6%)Calcium 42mg (4%)Iron 2mg (11%)
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