Thai Peanut Chicken Noodles
The quickest noodle dish you could ever whip up in less than 30 minutes. Full of flavor, and can be served as a side or main!
Guys. I’m a little obsessed with these noodles. I had this about 4 times in the last 1 1/2 days.
It’s the peanut sauce that I can’t get enough of. A peanut sauce so easy and so so good made with a few pantry staples – PB, soy sauce, garlic, honey, ginger, rice vinegar, sesame oil and Sriracha.
You can also toss in all your veggies for a true clean-out-the-fridge meal!
Thai Peanut Chicken Noodles
The quickest noodle dish you could ever whip up in less than 30 minutes. Full of flavor, and can be served as a side or main!
Ingredients
- 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 cups shredded cabbage
- 2 carrots, peeled and shredded
- 2 green onions, thinly sliced
- ¼ cup fresh cilantro leaves
- 2 tablespoons chopped peanuts
for the peanut sauce
- ¼ cup peanut butter
- ¼ cup reduced sodium soy sauce
- 3 cloves garlic, minced
- 2 tablespoon honey
- 1 tablespoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
Instructions
- In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, vinegar, sesame oil and Sriracha, if using; set aside.
- In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
- Heat olive oil in a large skillet over medium heat. Add chicken to skillet and cook until golden, about 3-4 minutes.
- Stir in cabbage, carrots and green onions until heated through, about 1 minute.
- Stir in Yaki-Soba and peanut butter mixture until well combined, about 2 minutes.
- Serve immediately, garnished with cilantro and peanuts, if desired.
Did you make this recipe?
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Can this be done in the Instant Pot? Or would it be too much?
So good! Another great recipe from dam delicious!
This is great! We love this recipe. It’s my favorite camp meal. I prep the sauce before travel, and use whatever noodle and veg I have on hand. Honestly, you could eat cardboard with this sauce on it- it’s that good!
First time EVER commenting on a recipe! I made exactly as written and it was amazing. My entire family loved it!
Has anyone tried this with ground chicken instead of chicken breasts? I’m trying to avoid making a trip to the market in the rain. Sure sounds damn delicious!
I used red pepper flakes instead of Sriracha. Very tasty meal. I will make this again!
We loved it and made it as written. The only thing I would say is the sauce stuck to the noodles so I am not sure if I did something wrong. Because of this it was a “thick” stick to the noodle sauce not loose around the noodles if that makes sense. Flavor was awesome! Would mkae again just hope the sticky part would improve next time.
Just made this with those organic brown rice ramen noodles from costco in the orange bag (4 of those little blocks, cooked in boiling water, then drained, then added) since that’s all I really had…also only had dried cilantro. Overall? AMAZING. Definitely making it again. My husband kept eating in between bites saying “WOW! This is great!” “Wow, this is amazing!” “wow, is there peanut butter in this?!” lol. Will make again.
This is such an easy to make (once the prep cutting, dicing is complete!) and super delish dish! It really has a restaurant quality in my opinion. I used baby bok choy as the cabbage (tender heads from the cabbage family) and I add what I have on hand – today is was snow peas. I also doubled the sauce and I used the hot sesame oil to give it a little spice. The recipe is good AS IS, those are just my 2 cents
Yep. This sauce is addicting. Made sauce again for Asian inspired salad with lettuce, cabbage, veggies and rice noodles. Will be restocking for lunch all next week!
This is our favorite recipe! I always double the sauce and use rice noodles. Added matchstick cut carrots and zucchini this time and it was wonderful! Thank you for this recipe!
This one deserves a rating from me. I’ve made it a lot of times. I generally double the sauce and put it with a pound of spaghetti noodles.
This was amazing – so much flavor and so easy! Followed the recipe exactly with the exception of using spaghetti noodles (it’s all I had ♀️), but I cooked them al dente and added them in according to the recipe and it was so delicious! Will absolutely be making again!
This is pretty amazing AND easy! Loved it and so did the family! I used cut up rotisserie chicken from costco so this made it Super easy and fast. I also used 2 baby bok choy instead of cabbage and the carrots that come like matchsticks. This literally took 15 minutes start to finish A big winner in my kitchen
Of course this tastes amazing — it is sweet, salty, savoury, rich and has a touch of acid and optional heat. I ran this through a nutrition calculator, and based on 1/4 of the recipe (assuming four servings), it is 173 cal, 9.3 g fat, 709.7 mcg sodium, 11.8 g sugar, 19.4 g total carbs. I made the sauce exactly as written, and served it with noodles, vegetables and chicken… but only as two portions (345 calories!). Yes, it was utterly delicious, and as a once in a blue moon treat it is manageable, but beware of indulging in it multiple times per week.
I made this tonight and we loved it.
I made it on a whim and had to change the veggies because I didn’t have cabbage. Next time I will try the recipe as written because that is only fair
That said. Delicious! The sauce is flavourful. (Made exactly as written except for sesame oil – I’m out). I used brown rice Ramen noodles. Carrots. Peas Mushrooms. And spinach. (What I had)
I marinate my chicken in = parts sugar, salt, pepper and some cayenne. Before sautéing. So there is that too.
But really it’s about the sauce. I thinned it a little with the water from the noodles.
So much flavour. Thumbs up. My husband devoured it.
I just made the sauce (with sriracha) and put a little bit on some plain ramen noodles, topped with crushed peanuts and cilantro. OOOMMMGGGG. So delicious.
I LOVE these Thai chicken noodles. I’ve made them several times and they are absolutely delicious. Will make again soon.
Ever since I found this recipe 2 weeks ago, I’ve made it 5 times! (Which is probably too many)
I’ve tried it with soba and udon noodles depending on what’s at my local grocery store, but both turned out incredibly. I’ve also been cubing my chicken and battering it in corn starch before frying it in sesame oil. It’s not necessary, but it makes me feel like I really did a thing!
I’ve never commented on a recipe before, but this dish was just so good I had to speak out! Thank you!
So so so so good! I could eat the sauce by the spoonful! My family devoured it! We will make this again!
This is delicious! I made it tonight and will make it again!
Delicious sauce recipe. I used PB Fit peanut butter powder and made the amount called for. It was still wonderful with a fraction of the calories.
My husband nodded all through dinner. That’s how I know he’s enjoying it. Well, and he said so :). Instead of olive oil I subbed in chili oil in the dressing, and I squeezed fresh lime right beforeserving, which brightened it up a bit. We will make this again. Thank you.
Major family favorite, and way better than the pad thai from even our favorite Thai restaurant in town.
Amazing, thank you!!!
I made this for dinner last night using a 13 oz. box of Dreamfield spaghetti, I also doubled the sauce ingredients (except for soy, which I kept at 1/4 c as we prefer sweet and spicy flavors a little more than salty). This dish came together so quickly and turned out AMAZING! It definitely earned a place in our regular rotation. Thank you for sharing such a tasty recipe! I’m now looking forward to trying others from your site! 🙂
Loved it!
This is damn delicious!
I triple the sauce (used Brags instead of soya suace) and double everything else. I use chicken, bagged slaw, matchbook carrots and rice noodles.
Better than take out!!
made this today as it was a very rainy day. I had all the ingredients, so took a chance. It turned out so damned good. I have made so many of your dishes and have always had a great outcome. Flavor, flavor and more flavor for this one. Thank you for posting. I’m sure that I will be making many more as my freezer if filled with chicken.
The sauce calls for way too much soy sauce. It was way to salty for me. I would recommend instead:
1/2 cup peanut butter
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
2 teaspoons Sriracha
1 tablespoon fresh lime juice
3 garlic cloves grated
1 tablespoon ginger root grated
2-4 tablespoons warm water
Tried this today – used gluten-free ramen noodles, a cup of ‘broccoli slaw’, a cup of shredded carrots, a quarter of a nappa I had in the fridge, and a few oyster mushrooms i had in the fridge, one small hot pepper, and the chicken plus a pound of shrimp. Per a lot of reviews, I doubled the sauce – but with the water from the nappa, it was too wet for us – plus I used full salt soy sauce.
I liked it a lot, older son LOVED it, hubby ate it but would prefer half the sauce, and youngest tasted it and ate leftovers.
My house is a tough crowd! But my youngest likes almost no asian dishes and my husband doesnt like much sauce/wet dishes. If i were to try it again, I would only put in the regular amount of sauce and make sure not to use anything like bok choy that puts a lot of liquid out when cooked.
You say, “Tried this today”…. Not exactly. You made a bunch of changes. You didn’t try this at all. You tried your own recipe. Make the recipe as is and review the recipe as is.
This has become a staple. We use ramen instead of Yaki-Soba (because we can’t find it). Most of the time we cheat and use Thai peanut sauce from our local farmer’s market that’s pre-made instead of making our own. It’s soooooo easy and delicious! Thank you!
When I made the sauce, I didn’t have reduced sodium soy sauce, so I substituted some water to cut the “salt” taste down, ~ 2 TBLSP. And didn’t have Yaki-Soba noodles, so substituted Ramen noodle pack (less the flavor paks). But followed the rest of the recipe exactly. At first the sauce seemed too salty to taste and I was a bit worried, BUT after mixing in the veggies and the chicken cut the salt even more and SO DELICIOUS!! My family agreed this would be a great addition to the dinner rotation! A+++
Wow thank you so much for this recipe! It was amazing 3 teenager’s loved it, my husband & i really loved it as well! Definitely a keeper!
Do you think Agave syrup could be replace for the honey? I want to make this and share some of the noodles with my 9 month old but honey is off limits for her. This recipe looks so insanely delish!
This is sauce sooo good! I sub the chicken with shrimps. I mixed my shrimp in olive oil, garlic, and salt then baked it until tender. I also did the same with my veggies and roasted for a short time. I then combine shrimp, veggies, and sauce in a big pot on the stove and viol!
Wow! This is far better than anything I can get at my local thai restaurants. My family thinks I’m a genius! We doubled the recipe for “leftovers”, but I wouldn’t bet on them lasting past bedtime. A keeper for sure! Only downside was that I kept tripping over our dog, who sat by the stove drooling through the entire process! .
Ummmm WOW!! Did i just go to my own thai restaurant? this was AMAZING! i took it a step furhter and made my own peanut butter since its super easy and fresh!
Whipped it up for some fussy kids and they loved it. Omitted a couple of things but it was a real hit! Cheers
This looks so good!! Where do I find Yaki-Soba? Can you include either a photo or link? I would like to get the correct item.
Thank you!!
This is a wonderful dish and so easy to make. Thank you! Since I like heat, the first time I made the dish I used pasta infused with 7-pot chili peppers. I was not disappointed, and despite the heat the other flavors came through wonderfully. Since I don’t have Sriracha I used Chili Garlic Sauce. Also, to save a bit of work I used a bag of pre-shredded coleslaw vegetables since that’s just shredded green cabbage, red cabbage, and carrots. I’ve made it a second time for friends, this time with regular pasta and it was still wonderful and still had a nice heat. This will become one of my regular dishes.
This is beyond OMG drool worthy! I just made it and am writing this review while devouring way more than I should!!! Will try to put some aside for tomorrow but no guarantee! Thank you so very much for what will now be my go to recipe! I’m mostly vegetarian so did not use any meat and certainly didn’t need it to be protein rich. Thank you again for making my evening and beyond
Thank you for such a yummy recipe – this will definitely be a go to meal in our house from now on. It made so much and it’s too delicious to waste, can we freeze the leftovers?
I make this OVER & OVER!! Sure you can do your own little tweaks, but this is in my SAVED RECIPE FILE that
I use a lot since it’s so deliciously ADDICTIVE! Last night I wanted a snack before bedtime & I seriously had to talk myself out of making a batch!!! I’ll make it today for lunch instead. YUM!! THANK YOU!!
Omg these noodles were amazing! Only subs were crunchy peanut butter, egg noodles and shrimp instead of chicken. Definitely takeout quality!
I am not sure I’ve posted a review on a recipe before but oh my goodness… this recipe has me licking my plate!!
Side note. I had no rice vinegar so I subbed apple cider vinegar and I added a 1/2 tsp of sriracha and used 7oz of rice noodles. This is going into regular meal rotation.
I made this for dinner last night, and WOW – it has such an incredible flavor. I think I could drown in the sauce! I made the recipe as is, except added broccoli and swapped in edamame noodles to “health it up” a bit. It was delicious – thank you for sharing!
I made the sauce with crunchy peanut butter and put it over noodles …yum!
Thank you for such a fabulous recipe! It was SUPER yummy! My son who is VERY picky had three bowls! Made some changes based on what I had and prefer: added broccoli and bell peppers to up the vegetables, used coconut aminos in place of soy sauce, omitted cilantro, and used red pepper flakes in place of sriracha because we ran out. The sauce was initially a bit on the thicker side but mixed in well once it warmed up a bit. Could have eaten a whole bowl of the sauce it was SO good! Looking forward to trying more of your recipes especially while we are in isolation and in need of some new dinner ideas. This one will become a staple for us for sure. There will be a fight over the leftovers today because who does not love cold noodles with peanut sauce?
When making the sauce, I cooked the garlic and ginger in sesame oil for one minute first to release the aromatics and then added the remaining ingredients, turned off the heat and stirred the sauce. A pinch of Maggie seasoning (MSG) wouldn’t be amiss here. For a shortcut add crunchy peanut butter and voila! instant nuts added.
Adding noodles from the cooking water into the sauce pot will drag along some starchy liquid which is useful for thickening your sauce if you need it.
This was amazing!! I used kohlrabi noodles and substituted swerve for the honey to keep it low carb. It is a keeper!!
I doubled the sauce with 1 lb of regular spaghetti. It was FANTASTIC! I discovered later that I forgot to add the honey but I’m not sure if I will use it next time since I loved the sauce the way it came out. Just the right amount of tangy and not too thick. I’m so glad to have found this recipe and I look forward to trying others here.
I added extra rice vinegar and agave syrup to give the sauce more tang.
I used vermicelli rice noodles, because that’s what I had on hand.
It was indeed damn delicious. Because we’re isolated at home right now and I didn’t have all the ingredients on hand, I had to make some swaps: angel hair pasta for the noodles, finely chopped broccoli for the cabbage, and chicken thighs instead of breasts. We’re rich with condiments, though, and I made the sauce exactly as called for. Wonderful Thai-inspired comfort food. My partner loved it and we’ll definitely make again. Thank you!
This was so good. My whole family enjoyed it. I was asked to make it again as we were eating it. Only thing I did differently was doubled the peanut sauce receipt and omitted the cilantro. Thanks
Did it last time according to specs and my 15-year-old son loved it! Cheating a little this time, using spaghetti noodles, but with more peanut butter. We’ll see if it’s as good as the first time.
Yo’ that was damn delicious! I made veggie style but that sauce, yo’
Delicious!!!!! I did not add the cabbage because I didn’t have any on hand! Also, I doubled the sauce…adding a little water to thin it out. YUMMMMY.
Nice recipe. I doubled the recipe and served with garbanzo bean fettucini. A real hit.
Absolutely delicious ! We loved this dish! Thank you so much for sharing 🙂
Making this tonight…. fingers crossed ….Can we make the sauce ahead and later just stir everything ? Also can we use regular soy sauce if reduced sodium not available immediately?
Loved this recipe! I doubled the sauce, and it was excellent! Will definitely be making this again.
Now we are obsessed too! My boys wolfed this down- I delivered them each a bowl-left the room to get a drink-came back and it was all gone (broccoli and all). Next time I will use crunchy peanut butter though rather than separate whole peanuts. I omitted the cilantro all together and used diced firm tofu since I didn’t have chicken on hand. A big hit!
Very good! But I thought it was a little dry.
Any suggestions?
You can double or triple the sauce ingredients to your liking, Caralee. 🙂
this was sooooo good. i made it as a quarantine meal with what we had…i just used spaghetti and made the sauce and it was delicious. the only thing was i thought it needed more sauce. overall, very good
How many carbs ?
Hi Mary! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
Yup! All these rave reviews are spot on. If I ordered this in a restaurant I would be eager to go back there. Luckily, I can make it at home. I like a little heat so i added a couple of chilies from my garden.
Everyone loves these noodles! Adults and kids alike. I break this one out when I’m cooking for a large group and it’s always a hit. On a meatless night we leave out the chicken and add edamame and matchstick radishes. Sooo good! Thank you!
Made this tonight for our in-laws, it was a hit!! Easy and not too much cooking. Good potential to spice up & make it your own!
I made these tonight with shirataki noodles, and it was amazing. I could eat this every day!
This recipe was delicious! I used rice noodles that I had and it worked, but I’ll get the noodles that the recipe calls for next time. The peanut sauce tastes so good!
Looks scrumptious but I cannot eat soy sauce. Any idea how this might affect the recipe if I leave it out?
Thanks for the feedback…
Louise
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Try coconut aminos, its a gluten free soy sauce alternative! It is a little sweeter than soy sauce but still gives a similar style flavor
have you discovered Tamari? It’s nearly identical to soy sauce, and is GF.
Have you tried Liquid Aminos? I’ve used it as a soy sauce alternative for many recipes! Bragg’s makes it and you can find it next to the apple cider vinegar in the grocery!
Really good and easy weeknight dinner! I used some spaghetti I already had on hand but I definitely would’ve wanted to double the amount of sauce since it was so good!
I’ve made this 3 times now and it’s damn good. Use rice noodles once and shrimp.
Made this for meal prep last week and it was amazing! Had whole wheat spaghetti on hand so I used that and doubled the sauce and veggies (just dumped in an entire bag of cole slaw mix, which shrank down nicely). Will def be adding this to the rotation, thanks!
Made this for dinner tonight and it is delicious!! I doubled the sauce (but only used 1 teaspoon of Sriracha because we have young kids) and used a Rotisserie chicken because I was in a hurry. My husband and I added some Sambal Oelek to our plates to kick up the heat and our girls gobbled it up (non-spiced) It was fantastic! I have yet to try a recipe on your site that we don’t like. Thank you so much for sharing!!
Oh and Forgot to mention I also used a bag of coleslaw mix like others suggested to make it fast and easy!
So good! Wow. I could eat this daily! I used a bag of coke slaw mix as the carrots and cabbage and I added an English cucumber. It make the dish so fresh!!
This was just as delicious as promised. My husband and I just had it for dinner. The only changes we made are we added a red pepper (which I julienned), and we couldn’t find the noodles called for and so just used the Thai rice noodles we could find. It was amazing, and will definitely be going into our rotation. We added lots of spice to our bowls, but would have left that out for our kids.
That’s great!
Holy cow. And I thought I didn’t like peanut noodles. Yum!
Loved this! I’m a lazy uni student cooking for one, so I skipped the chicken and it was still amazing! I’m too cheap to get takeout, but this is a lovely alternative. Would definitely whip this up for my vegetarian friends. Love that you use so many simple/affordable/long-lasting ingredients. Also, life hack for any equally lazy commenters, I just bought a bag of pre-shredded coleslaw mix and used that for the cabbage/carrot. Worked like a charm!
Awesome!
I’ve made this a couple times and its delicious! Mine always comes out with too much peanut butter flavor though! The first time I did 1/4 cup like the recipe calls for but that was too much for me. I used less the next time I did it and still to peanut buttery! Do you have a trick to cancel out the peanut butter taste?
It sounds like you’re on the right path! You can always try to use less peanut butter, to taste.
Once again your recipe does not dissapoint! YUM! really, really good flavor
I made this last night, it was delicious, a huge hit with my sons! I am doing your fish Taco’s tonight! Thank you Chungah for your inspiring and tasty recipes.
You’re sweet, thank you!
Thank you for this recipe! I made it last night and the first thing my boyfriend said was “Oh my God. This sauce is so good!” My 11 yo daughter liked it as well! We used vermicelli bean thread for our noodles since it was what we had on hand and it turned out great!
That’s great! I’m glad the substitution turned out well 🙂
Wow! You knocked it out of the park with this one! We loved it! Will make this again soon. You’ve really got a knack for putting winning flavours together.
Being a diabetic it would be very helpful to me if you could have nutritional values on all of your recipes. I do make a number of them.
Thank you.
Hi Lou! Nutritional information is actually provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Made this tonight. Awesome! Thank you!
I can’t love this recipe enough! Find the fish sauce or order off Amazon if you can’t. The flavor oomph is too wonderful not to enjoy. I agree any noodle will work just fine. I use the Tinkyada brown rice pasta fettuccine style (pad thai) 14 oz. and double the recipe. Even with just the two of us, it’s gone in a couple of days. We like it for breakfast, lunch and dinner. Sometimes toss some extra veggies in just to get my daily dose. Thank you Chungah!
This sauce. I’d put it on anything. I just made this using red and green cabbage, thick chewy udon noodles, and sesame seeds and cilantro on top. Extra chunky peanut butter means no need to chop up extra peanuts. I’m sure it would be great cold, too. A new go-to!
Could I use bok choy instead of the cabbage in this recipe or even in addition to? I have some I’m trying to use up. Thanks!
Absolutely – what a great idea!
Me and my boyfriend love this we added broccoli and more noodles (by accident) and just doubled the sauce and it came out so good. We are thinking about adding water chestnuts and bean sprouts next time as well.
The first time I made this as written, and it was great. This time I wasn’t feeling the meat and wanted to use GF noodles so I used soba noodles and it was awesome. I cooked the cabbage just a bit as well. Much better than the first time.
Tried this tonight and it needed just a bit of doctoring, although we may have used a tad bit too much peanut butter. But for the most part it was fantastic, and we’re adding it to the rotation! Family of 4 including a picky 8 and 10 year old, both of whom really liked it.
Ridiculously good!! My husband and I demolished it. Next time I’m gonna try it with udon noodles! Thanks!
GENIUS idea!
Loved this meal! The cilantro and peanuts were perfect! Couldn’t find refrigerated yaki soba noodles but found some oriental noodles that took maybe 3 minutes to cook and they worked great. Thank you for sharing!
I made the sauce and put it on zucchini noodles (spiral cut zucchini) with a bit of carrot and topped with cilantro- it was pretty darn tasty. Next time Im going to add tofu and green onions, then Im going to chill it before I eat it.
I’m honestly so grateful for your blog, because it has totally taught me how to cook. All of my go-to recipes are from here. Loved these noodles, and everything you post!
Just made this for dinner and it was sooo tasty. Thanks for the recipe!
Hi what if I don’t have rice vinegar ? Can I substitute for some thing else?
Cider vinegar would be a great substitute.
Made this tonight for the first time and it was fab!! Absolutely loved it! The peanut sauce is amazing. I just used rice noodles because that’s what I had on hand and I also just used a bagged cabbage & carrot mix, no chopping while my kids are screaming hangry…sign me up! Done and done. Amazing recipe, will make it again for sure.
Yum! Next time I think we’ll double the sauce ratio, but we’ll cook this again!
I’m sorry, but that recipe was horrible. The sauce was so disgusting, I dumped it down the disposal. It was a fiasco from the get-go. I had to go to the store to buy most of the ingredients, searching every isle for the noodles, then spent ONE HOUR, not 30 min, trying to put this thing together. After dumping the sauce, the noodle mix was dry & unappetizing, so I covered it & stuck it in the ‘fridge. Tomorrow I’ll throw in some chicken broth & hope it tastes better as soup. I am certainly no a stranger in the kitchen. I chop & dice & cook every night, often experimenting with new recipes. This was a total bust. The thing that totally ruined this dish was the sauce & I followed the recipe to a T, except to omit the Sriracha.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the dozens of comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
Next time try adding some coconut milk. I used cream of coconut (which is basically the top cream of a can of coconut milk!) and it really helped cut the soy flavor, and came out super delish!
Lady you need to chill…take a look at every single other review, i think maybe you just arnt the amazing cook you think you are 🙂
What type of peanut butter did you use? What brand?
I personally love SKIPPY® Natural Creamy Peanut Butter Spread.
Love! Love! Love!
Have made this over & over again
We actually make the sauce, minus sriracha, serve with Thai rice noodles, veggies, & rotisserie chicken.
We use whatever veggies we have on hand, depending on whether we feel like noodle salad, or if we feel like a hot dish.
Okay, so I cheat & use garlic & ginger that comes in a tube or jar. It’s just quicker. And tamari instead of soy sauce. But STILL! We Love this!
Amazing! Doesn’t even begin to describe how Damn Delicious this is!! I didn’t have cabbage but I used a little green peppers sliced thin & spinach actually. Mainly b/c I had it on hand
I would make this once a week! Or more!
Thank You
and I used coconut oil in place of olive oil!
This is delicious! Had it for breakfast! I didn’t add ginger (personal preference) or chicken, to make it vegetarian. I used dry Vietnamese vermicelli noodles, which cooked up quick, are gluten-free and non-GMO! Oh, and I just used pre-packaged Cole slaw mix. Making a second batch tonight!
This recipe is amazing. I substituted Chinese broccoli for the cabbage (more nutrients and a bit more crunch). I took the cooked chicken out of the pan, discarded chicken liquid, added more olive oil and started cooking the Chinese broccoli stems (cut thinly at an angle) with the carrots. Then after a few minutes I added the greens from the Chinese broccoli with the green onions. The yaki-soba noodles are delicious and I recommend taking the extra step to get to an Asian grocery store – well worth it.
Yum! Made this tonight – you’re right, the SAUCE is amazing!!!
Yaaay, amazing recipe!! I’ll use it for pasta, I bet it will be great, the sauce will do the magic trick! 🙂
This was definitely DAMN DELICIOUS! I am so hooked on this recipe!
Tried this recipe for the first time and it came out very well. Thanks Chungah. The dish is a hit at home
Absolutely delicious!! Dinner with young kids can be difficult. My kids (age 6,4 and 2) gobbled this up and asked for more. I ended up using spaghetti because that’s what I had and it worked well. Def a go to meal and perfect for a weeknight as its quick and easy.
Can you heat up day old rotisserie Chicken to include in these noodles? Can’t wait to make it tomorrow!
Yes, what a great idea to repurpose leftovers!
This looks amazing!!! Do you think I could substitute a cole slaw mix for the shredded cabbage & carrots?
Yes, absolutely.
Made this last night, so so good!!! I couldn’t find Yakisoba so I used regular soba noodles.The regular soba had a great flavour but were quite skinny. I looked further into it today and found that Yakisoba are similar to Raman so I will try those next time. Also, I used bagged coleslaw for the cabbage and carrots. I did add extra carrots as well. I loved this, and will make again!
This has to be one of your best recipes yet!! I made it last night, and it was so incredibly flavourful and delicious!! We sooooo love your Asian/Thai recipes Chungah, please keep them coming. I will make them all!
Thank you so much for your fantastic contribution to my recipe collection, and our pleasure in eating the beautiful meals your recipes create. I will make them over and over again.
Melanie
(Ontario, Canada)
We made these and they were delicious! Used regular vegetable spaghetti and added a tablespoon of sherry to the sauce mix but otherwise made it just as directed and they were wonderful!!
Looks wonderful!! Love the addition of the peanuts (: I need to cook noodles like this more often.
I love making Asian food at home. It’s so much better than going out too eat!
I can’t find these refrigerated noodles, is there a good substitute?
Any noodle of your choice should work just fine.
I used packaged Vietnamese vermicelli noodles…perfect!
What can I use instead of the specified noodles????
Any noodle of your choice should work just fine.
What would be a good sub for the refrigerated noodles? We don’t see those around here. Spaghetti? Dried ramen? soba?
All will work! 🙂
Hi Chungah, where would I find the refrigerated yaki soba noodles at the store? Should it be w/ the produce near the cabbage? This is where the egg roll wrappers are but I haven’t seen the noodles. Do you have the name of the brand so I can check if that is carried in my area? I’m looking forward to making this recipe for my family, it looks very delicious. 🙂
Maruchan is the name of the brand.
Can I use chow mein noodles?
Yes, absolutely. What a great idea!
MAde this
today with Nanka Seimen noodles..turned out amazing!!thanks for sharing your great recipe!
This looks great but I’m allergic to peanuts. Have you ever substituted cashews or almonds? And if so, how did it taste/work out? Substituting doesn’t always work out but I do it for Chinese recipes that call for peanuts, just never Thai.
I actually haven’t – sorry!
I made this tonight with sunbutter and it was delicious!
Could I substitute rice vermicelli noodles?
Yes!
What kind of noodles did you use?
I used Yaki-Soba noodles.
Can’t wait to make this dsh to. I’ve made many of your dishes, and my family love them. Thank you
THIS sounds amazing!! I think I’ll make it with Tofu and instead of chicken. Too much chicken for me lately- lol
Try shrimp, salmon, cod, etc.0
You are just adorable. I love everything that you come up with. So I finally just named a board with your name. Hope that’s okay. Keep on enjoying what it is you love doing.
A not so new fan.
Where can I find the number of calories per portion and a portion is what size?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Where do you find Yaki Soba noodles….in the store? Are they fresh? Can you substitute any other noodle and get the same results?
Any noodle of your choice should work just fine.
First time having to look for this, too. I didn’t find it at the first two stores I looked at -Foodmaxx and Walmart. But then I found it at the end of the produce section at a Winco, where you find tofu, kimchi, and eggroll wraps.
My family really enjoyed this! I did have to saute the chicken a little longer than 4 minutes. Maybe I needed the heat up higher or the chicken cut smaller. But it came out really tasty. This is the first of 3 of your quick and easy recipes that I’m trying this week, and this will definitely be added to my list of recipes that I’ll make regularly! The chicken with the sun dried tomato and parmesan cream sauce is also a regular favorite now. I even recently made the cream sauce to use with salmon.
BTW, I wish you’re recipe pages didn’t have autoplay videos. I live in the country where we don’t have unlimited internet yet. It drains that little bit of 15 gigs of anytime data I’m allotted each month.
I totally understand! You can actually close out on the videos at any time.
I close out one video, and sometimes I can still hear the audio play, or another ad video pops up right after that I can’t close. Oh well. I’ll just have to read through the website and print out the recipes quickly.
I really am so happy with the recipes tried so far, Chungah. You’ve done a really great job with offering quick and easy recipes that have broad appeal. I will definitely be getting your cookbook!
I used to have this problem on my previous computer but for some reason, on my new one, not so much. Karen, rather than waiting for your printer to connect and print the recipe, just choose the PDF option, save to your desktop or put in the appropriate recipe folder, and print it out later when you are not online. That’s what I do.
This looks delicious….could I make it gluten free???
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I made this with rice noodles, which are gluten free, and it turned out fantastic. Just remember to cook them a little bit longer. If you can’t find them in your average grocery store try looking in an all natural food store.
Yes! Use Vietnamese vermicelli noodles…gf and perfect!
I make something similar with soba noodles, they’re buckwheat so I believe they are gluten free.
I thought buckwheat was still a wheat ?
Buckwheat is a gluten free grain, the name is deceiving. Although most of the buckwheat noodles you’ll find are mixed with wheat flour, so read your labels carefully.
What kind of cabbage did you use for this recipe?
I used napa but any kind should work just fine.
I had some bokchoy that I had to use, so that’s what I did. Sliced it and threw it in and oh, my, was it delicious!