Asian Noodles with Peanut Sauce. Rice noodles with chicken and egg, mixed with peanut sauce, and topped with stir fried vegetables. Full of flavor and easy to make. No fish sauce or seafood!
Learning about Food
I grew up in western North Carolina. I adored my small town, but it was lacking in terms of food variety. There was southern food, Italian, and Chinese. There were a few other things here and there, but that pretty much sums it up.
After college, I moved to Boston for optometry school. Y’all, I could not believe how many types of food there were in that city. I didn’t have a clue the world had so many food options, much less one city. The first building I lived in had a Burmese restaurant …. honestly, I’m not sure I knew Burma was a country before that. But, I learned all about it and Burmese became my go to food.
I Fell in Love with Thai
After living in Boston for a few months, I had my first Thai experience. I ate Pad Thai and fell in love. I wanted to eat it every day forever. Then I discovered it had fish sauce and was making me break out in hives, so had to cut it out. I tried many other delicious things, but couldn’t really replicate that Pad Thai taste I loved. Until now.
Asian Noodles with Peanut Sauce
This Asian Noodles with Peanut Sauce recipe is somewhere between Asian peanut noodles and Pad Thai. And it is fabulous! If you love spice, you can increase the Sriracha and sesame oil. If you like no spice, you might want to cut it in half. As listed below is my perfect spice level!
Asian Noodles with Peanut Sauce
Ingredients
Peanut Sauce
- 1/3 cup smooth peanut butter
- 2 tbsp honey
- Peanut Sauce
- 1 tbsp dark brown sugar
- 1 teaspoon ground ginger powder
- 2 cloves garlic
- 2 tbsp lime juice
- 1 teaspoon sesame oil
- 2 tsp Sriracha chili sauce
- 2 tbsp rice vinegar
- 2 tbsp soy sauce I use reduced sodium
- 1/2 cup chicken broth
Chicken
- 1 1/2 pound chicken breast sliced into thin slices
- salt
- pepper
- 1 teaspoon Sriracha chili sauce
- 1 tbsp soy sauce
- 2 tbsp lime juice
- 3 cloves garlic
- 1 teaspoon ground ginger poweder
- 1 tbsp vegetable oil
- 2 large eggs
Veggies
- 1 tbsp vegetable oil
- 2 cups broccoli slaw
- 1 cup shredded carrots
- 1 red pepper sliced thinly
- 1/2 cup green onions chopped
- 1 clove garlic
- 1/4 teaspoon salt
Serving
- 14 ounce box rice noodles
- Limes
- Cilantro chopped
- Peanuts chopped
Instructions
Peanut Sauce
- In a small sauce pan over medium-low heat, stir together all peanut sauce ingredients. Heat for 15-20 minutes, stirring frequently, until mixture thickens. Once mixture has thickened, remove from heat in set aside.
Chicken
- In a small bowl, stir together sliced chicken, salt and pepper to taste, Sriracha chili sauce, soy sauce, lime juice, garlic, and ginger powder. Let sit for at least ten minutes.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add chicken and cook for several minutes, until most of the chicken is cooked. Push the chicken to the outside of the pan.
- Add eggs to center of pan and stir until eggs are cooked through. Once mostly cooked, mixed together with chicken, stirring constantly, until eggs and chicken are cooked. Remove and set aside.
Veggies
- If skillet or wok has build on bottom, I add about 2 tbsp white cooking wine to deglaze the pan. To do this I stir constantly until wine is absorbed, and discard whatever burnt bits come off of pan.
- Next, heat another 1 tbsp of vegetable oil in pan. Add broccoli slaw, shredded carrots, red pepper, green onions, garlic, and salt. Stir until softened, about 5 minutes. Remove from pan and set aside.
Serving
- Cook noodles according to package directions.
- Once noodles are cooked, place in skillet or wok with peanut sauce, chicken, and eggs. Toss thoroughly.
- Serve topped with cooked vegetables, chopped cilantro, chopped peanuts, and squeezed lime juice.
Nutrition
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed these Asian Noodles with Peanut Sauce, you should check out these other SugarSpicesLife recipes:
Thai Curry Soup with Turkey Meatballs
Indian Pot Pie Turnovers
Chicken Tikka Masala (Slow Cooker or Instant Pot)
Sloppy Joes
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