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chicken peanut noodles in a white bowl
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4.39 from 31 votes

20 Minute Thai Chicken Peanut Noodles

These saucy Thai Chicken Peanut Noodles are made from quick cooking instant ramen noodles coated in peanut sauce for a dinner that can be on the table in under 20 minutes. We like bell peppers and shredded carrots, but feel free to skip those or add your favorite vegetables of choice.
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Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Cuisine: Thai
Keyword: Chicken Recipe, easy dinner, quick meal, Thai noodles
Servings: 4 servings
Calories: 578kcal
Author: Jess Smith via Inquiring Chef
Cost: $9.00


  • Saucepan
  • Wok


Thai Peanut Sauce:

  • 1 teaspoon grated Fresh Ginger
  • 1 clove Garlic, chopped
  • ¼ cup Peanut Butter (see note)
  • 3 tablespoon Low-Sodium Soy Sauce
  • 2 tablespoon Rice Vinegar
  • ¼ cup Water
  • 1 tablespoon Brown Sugar
  • 2 teaspoon Toasted Sesame Oil
  • 2 teaspoon Sriracha Hot Sauce (optional; we like Sriracha, but any type will work)

Noodles / Stir-Fry:

  • 6 oz Instant Ramen Noodles (discard any flavor packets)
  • 1 tablespoon Cooking Oil (I like grapeseed, vegetable or peanut)
  • 2 cups Vegetables, thinly sliced or chopped (see note)
  • 2 cups Cooked Shredded Chicken (see note)
  • ¼ cup Roasted, Unsalted Peanuts, roughly chopped
  • Chopped Cilantro, Green Onions, Lime Wedges, or Sliced Cucumbers (optional, for garnish)


  • Bring a saucepan of water to a boil on the stove (or heat it in the microwave). Add noodles and soak in hot water until tender but still have some bite, 2 to 3 minutes. (Be careful not to overcook the noodles since they will continue to cook in the wok.) Drain.
  • Whisk together ginger, garlic, peanut butter, soy sauce, vinegar, water, brown sugar, toasted sesame oil, and hot sauce.
  • Heat a wok over medium-high heat. Add oil and then vegetables. Saute until vegetables are tender, 2 to 4 minutes (tough vegetables like carrots might need an extra minute or two).
  • Add peanut sauce and chicken and cook everything together for a minute.
  • Remove wok from heat and stir in noodles and peanuts. Top with chopped cilantro and / or green onions. Serve with lime wedges for squeezing over top and / or sliced cucumbers if you'd like.


Soy Sauce - We tested this recipe with low-sodium soy sauce. If using regular soy sauce, taste the sauce and add more extra sugar if needed to balance the saltiness.
Vegetables - Any raw vegetables will work - be sure to thinly slice or chop them. Good options are shredded carrots, shredded cabbage, diced bell pepper, or any frozen vegetable mix (defrost it in the microwave first).
Chicken - We often use this recipe as a way to use leftover cooked chicken or turkey. If your 
Peanut Butter - Use creamy or chunky peanut butter. This recipe was tested with standard commercial peanut butter (JIF).


Calories: 578kcal | Carbohydrates: 49g | Protein: 32g | Fat: 30g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1490mg | Potassium: 628mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4658IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 4mg