Saucy Peanut Noodles with Chicken
These Saucy Peanut Noodles with Chicken are the weeknight dinner you’ll make again and again: quick, colorful, and packed with bright herbs and satisfying protein. Whole grain spaghetti gets tossed in a creamy, tangy peanut sauce with shredded chicken, crisp red pepper, and a hit of heat from chili garlic paste. This recipe is simple enough for a busy evening but special enough to bring to a casual dinner with friends.
Why you’ll love this dish
There’s something about a glossy, nutty sauce coating long strands of spaghetti that feels both comforting and fresh. The whole grain spaghetti adds a bit of chew and extra fiber, while cooked shredded chicken keeps the dish filling without weighing it down. Fresh lime juice, chopped cilantro, fragrant basil, and crunchy peanuts add layers of texture and brightness that keep every bite interesting.
Ingredients
- 12oz whole grain spaghetti noodles
- 1 cup cooked shredded chicken (I used rotisserie chicken)
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 3 tbsp fresh basil, chopped
- 1/4 cup chopped peanuts
- Sesame seeds, as garnish
- 1/3 cup all-natural creamy peanut butter
- 3 tbsp low-sodium soy sauce (or tamari if gluten-free)
- 2 tbsp fresh lime juice (about 1 lime)
- 3 tbsp hot water
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp chili garlic paste
- 1 1/2 tbsp honey (or maple syrup)
- 1 tbsp fresh ginger, grated or minced
Prep tips
For easy weeknight dinners, use cooked shredded chicken such as store-bought rotisserie or leftovers from a baked chicken breast. If you prefer more veg, add shredded carrots or snap peas. Taste the sauce before tossing with noodles so you can adjust sweet, salty, or tangy elements to your liking.
Rewritten, step-by-step directions
- Bring a large pot of salted water to a boil. Add 12oz whole grain spaghetti noodles and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the noodles and set them aside.
- While the pasta cooks, make the peanut sauce: In a medium bowl, combine 1/3 cup all-natural creamy peanut butter, 3 tbsp low-sodium soy sauce (or tamari), 2 tbsp fresh lime juice, 3 tbsp hot water, 1 tbsp sesame oil, 1 tbsp rice vinegar, 2 tsp chili garlic paste, 1 1/2 tbsp honey (or maple syrup), and 1 tbsp fresh grated or minced ginger. Whisk until the sauce is smooth and pourable. If the sauce feels too thick, whisk in a little of the reserved pasta water, 1 tbsp at a time, until you reach your desired consistency.
- Transfer the drained spaghetti back to the pot or to a large mixing bowl. Add the prepared peanut sauce and toss to coat the noodles evenly. If needed, add up to the reserved 1/2 cup pasta water to loosen the sauce and help it cling to the noodles.
- Add 1 cup cooked shredded chicken and 1 red bell pepper, thinly sliced, to the sauced noodles. Toss gently to combine so the chicken warms through and the pepper is evenly distributed.
- Fold in 3 green onions, sliced; 1/4 cup fresh cilantro, chopped; and 3 tbsp fresh basil, chopped. Taste and adjust seasoning: add a splash more soy sauce for saltiness, more lime juice for brightness, or a pinch of honey or maple syrup for sweetness.
- Transfer the Saucy Peanut Noodles with Chicken to a serving bowl or divide among plates. Sprinkle 1/4 cup chopped peanuts and sesame seeds over the top for crunch. Garnish with extra sliced green onions or a few basil leaves if you like.
- Serve immediately. Leftovers keep well in an airtight container in the refrigerator for up to 3 days; stir in a splash of water or soy sauce when reheating to revive the sauce.
Serving suggestions
These Saucy Peanut Noodles with Chicken pair beautifully with simple sides: a crisp cucumber salad, steamed broccoli, or quickly sautéed bok choy. For more heat, drizzle extra chili garlic paste or add a pinch of red pepper flakes. A squeeze of lime on top brightens each serving.
Make-ahead and storage
You can make the peanut sauce up to 3 days ahead and store it in the refrigerator. When ready to serve, reheat the sauce gently and toss with freshly cooked noodles and warmed shredded chicken. The prepared dish will keep for up to 3 days in an airtight container; stir well when reheating to recombine the sauce and noodles.
Notes and variations
- To make vegetarian: substitute the chicken with extra firm tofu, baked and shredded or cubed and pan-fried until golden.
- Nut allergy alternative: substitute sunflower seed butter for the peanut butter and top with toasted sunflower seeds instead of peanuts.
- Gluten-free option: use gluten-free spaghetti and tamari in place of soy sauce.
- Protein boost: add edamame or a handful of roasted chickpeas for extra texture.
Nutritional highlights
The combination of whole grain spaghetti and lean shredded chicken makes this a balanced meal with complex carbohydrates and protein. Peanut butter delivers healthy fats and a satisfying creaminess, while herbs and lime juice provide micronutrients and fresh flavor without added calories.
Final thoughts
Quick to put together and endlessly adaptable, these Saucy Peanut Noodles with Chicken are a reliable favorite when you want a bright, flavorful dinner without fuss. The silky peanut sauce, tender shredded chicken, and crunchy garnishes make every forkful interesting — and the recipe stretches easily to feed a crowd or provide leftovers for lunches later in the week.
Enjoy this at-home take on a restaurant-style noodle bowl any night of the week.
Saucy Peanut Noodles with Chicken
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil.
- Whisk together the peanut butter, soy sauce, lime juice, sesame oil, rice vinegar, chili garlic paste, honey, grated ginger, and 3 tablespoons hot water in a bowl until smooth; add more hot water if you prefer a thinner sauce.
- Add the spaghetti to the boiling water and cook until al dente according to package directions.
- Drain the noodles in a colander, then transfer them to a large bowl while still warm.
- Add the shredded chicken, sliced red bell pepper, sliced green onions, chopped cilantro, and chopped basil to the bowl with the noodles.
- Pour the peanut sauce over the noodles and toss thoroughly until everything is evenly coated.
- Transfer to serving plates and garnish with chopped peanuts and sesame seeds, then serve immediately.
Notes
- The peanut sauce can be made up to a week in advance.
- Store sauce in a sealed airtight container in the fridge for 3 to 4 days.
