Thai Peanut Sauce Noodles

Name: Thai Peanut Sauce Noodles Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
Ingredients: 4 ounces rice noodles; 1 lb chicken skinless boneless chicken thighs, diced into 1 inch pieces (see notes); 1 Tablespoon sesame oil or neutral oil of choice; 1 Tablespoon peanut butter mixed with 1 Tablespoon water plus 1 teaspoon tamari; (Optional) 1 cup stir fry veggies like diced carrots, broccoli, peppers, etc; 1 ½ cups canned coconut milk (about one 13.5 ounce can); 5 Tablespoons creamy peanut butter or almond butter; 1 – 2 Tablespoons gluten free tamari (to taste); 1 Tablespoon coconut sugar or honey; 1 Tablespoon sriracha chili sauce or asian chili sauce of choice; 2 teaspoons grated ginger; 2 teaspoons lime juice; 1 teaspoon minced garlic; Chopped green onion (green portion), for garnish; Crushed peanuts or sesame seeds, for garnish; Lime wedges (optional)

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Quick and easy to make, these gluten-free Thai Peanut Sauce Noodles cook in a single skillet and are full of savory, tangy, nutty flavor. Add chicken, or keep the dish vegetarian-friendly to suit a variety of dietary needs!

Overhead photo of one pot Thai peanut sauce noodles on a white marble countertop.

Personal Note – Some of the best recipes come together on a whim, like this Thai noodle dish. The peanut sauce started as a dip for my vegetarian spring rolls. However, with leftover veggies and chicken in the fridge, I decided to turn it into a hearty, one-bowl meal. The creamy, flavor-packed peanut sauce is a perfect match for noodles, chicken, shrimp, or veggies, making it a versatile dish that’s just as comforting as takeout—if not better! Prep Tip: Make extra sauce for meal prep—you’ll want to drizzle it on everything all week long!

Tips Before You Begin

This dish can dry out after cooking. So, I recommend starting with more sauce (about 1 ½ cups of coconut milk) and adding extra liquid when reheating if needed.
The color of the sauce may vary depending on the type of peanut butter and chili sauce you use. Don’t worry if it doesn’t look like the pictures!
To enhance the flavor, I stir-fry the chicken in a peanut butter slurry before combining the ingredients. This also allows the noodles to cook separately, making it easier to serve vegetarians before adding the chicken. Plus, if someone prefers less peanut flavor on their chicken, they can take it out before it’s mixed with the noodles. It’s not necessary to coat the chicken in the peanut slurry, but the end result is delish!

Recipe Ingredients and Notes

Below is an overview of the ingredients and instructions for Thai peanut sauce noodles. Please be sure to scroll down to the recipe card below for the complete details!

Overhead photo of ingredients for one pot Thai peanut sauce noodles on a countertop.

Rice Noodles – If you can’t find rice noodles, feel free to use gluten-free spaghetti or any gluten-free pasta or noodles of choice. Asian ramen noodles, udon noodles, or wheat noodles also work if you don’t need to keep your peanut noodles gluten-free, of course!
Chicken – This is optional but is my favorite way to transform the side dish into a complete meal. I prefer to use boneless, skinless chicken thighs as they tend to stay juicier and have more flavor.

Ingredient Swap: Skinless chicken breast may be substituted for the chicken thighs, but the chicken will not be as moist. For a vegetarian option you can use organic tempeh or tofu in place of diced chicken.

Sesame Oil – This enhances the nutty flavor of the dish. However, you can use any neutral-tasting oil you have on hand such as avocado oil or light olive oil.
Peanut Butter – This coats the chicken, enhancing the peanut flavor.
Tamari – Helps thin out the peanut butter and adds a salty, umami taste.
Veggies – These are optional but add lots of nutrients and bulk. Use any stir-fry veggies you have on hand such as carrots, broccoli, mushrooms, onions, etc.
Peanut Sauce – We use our homemade peanut sauce recipe, but you can substitute a store-bought option if preferred. Just make sure it’s gluten-free! Some store-bought options contain wheat or soy sauce.
Garnishes – Green onions and crushed peanuts or sesame seeds add extra flavor and a bit of crunch for the perfect finishing touch.

How to Make Thai Peanut Sauce Noodles

Cook the noodles. Prepare the noodles in a large pot according to the package instructions. Then, strain the water, and rinse them in cold water before setting them aside.
Prepare the sauce. In the meantime, whisk all the peanut sauce ingredients in a bowl.

Coconut milk being poured into a glass mixing bowl.

A woman's hand using a small whisk to combine peanut butter and coconut milk.

Vegetarian Note: To keep this recipe vegetarian, you can skip step three, which involves searing the chicken. If you’re using tempeh or tofu, cook it the same way as the chicken, then proceed to step four to stir-fry the vegetables.

Cook the chicken. Heat a large skillet over medium heat. Add the sesame oil and diced chicken, and cook on each side until the chicken is no longer pink and reaches an internal temperature of 165 degrees Fahrenheit.
Combine. Reduce the heat to medium-low, and stir in the peanut butter, water, and tamari sauce in a bowl. Once smooth, pour the mixture into the pan, and toss to combine and coat the chicken. Then, transfer the chicken to a plate, cover it to keep it warm, and set it aside.

Overhead photo of chopped chicken thighs browning a pan.

Overhead photo of sauteed veggies and chicken in a cooking pot.

Cook the veggies. Add any stir-fry vegetables to the pan, and cook until tender. Add more oil if needed! Transfer the veggies to a plate with the cooked chicken.
Boil. Pour the peanut sauce into the same skillet, and bring the mixture to a gentle boil. Scrape up any browned bits from the bottom. This enhances the flavor!

Overhead photo of a wooden spoon stirring a pan of Thai peanut noodle sauce.

Overhead photo of rice noodles in a creamy Thai peanut sauce with a wooden spoon.

Combine. Add the noodles, and toss to coat them in the sauce. Then, mix in the cooked chicken and veggies, tossing to combine.
Heat. Reduce the heat to low, and allow everything to cook and heat through.

Overhead photo of rice noodles and veggies in a peanut sauce in the pan.

Up close overhead photo of peanut sauce noodles with veggies and chicken.

Serve. Garnish your noodles with green onions and crushed peanuts. Then, scoop them into bowls, and add a squeeze of fresh lime juice before serving. Bean sprouts make a great addition, too. Enjoy!

Serving Suggestions

I love to add fresh purple cabbage to this dish for extra volume and crunch! Feel free to add extra veggies like bell peppers, cucumbers, or peas, too. When made with chicken, it makes for a filling main course and pairs well with sides and appetizers like spring rolls (as mentioned above) and edamame.

Or, you can omit the chicken, and serve your peanut sauce noodles as a side with main courses like chicken satay, air fryer chicken thighs, or tempeh.

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Common Questions

Can I make this recipe peanut-free?

Sure! Feel free to swap the peanut butter for creamy almond butter to keep this recipe peanut-free. Of course, you won’t have peanut sauce noodles, but the dish will still be tasty.

How long do leftovers last?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat this dish if the sauce dries out, add a splash of water, broth, or coconut milk to the noodles before warming them up in a skillet over medium heat. Stir frequently to revive the creamy texture of the sauce.

Can I freeze this dish?

I don’t recommend it. The noodles tend to fall apart and become a bit mushy once thawed.