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Asian Peanut Noodles with Chicken

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Asian Peanut Noodles with Chicken made with rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce. A winning combination of spicy, crunchy, sweet and salty will tantalize your taste buds.

Asian Peanut Noodles with Chicken – Lightened Up

Asian Peanut Noodles with Chicken

This dish is so popular on my blog I included it in my first cookbook, The Skinnytaste Cookbook (photo credit above Penny De Los Santos). To lighten up this dish, I load it up with lean protein and lots of veggies. If you love peanut sauce, you will also love this Chicken Satay with Spicy Peanut Sauce and these Shrimp Summer Rolls with Hoisin Peanut Sauce.

Asian Peanut Noodles with Chicken, Lightened Up is delicious, made with stir fried chicken strips, rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce. A winning combination of spicy, crunchy, sweet and salty will tantalize your taste buds.

To make this peanut sauce light, I love using Better n Peanut Butter (avail on amazon, see affil link). It has 85% less fat than peanut butter and tastes really good when used in recipes like this. If you’ve tried it let me know what you think. If you can’t find it, regular peanut butter will do, you will have to adjust the macros.

Rice sticks or rice noodles can be found in the Asian section of your supermarket and make this a gluten free dish. If you can’t find rice noodles, udon noodles or even linguini would work. Or skip the noodles and use spiralized veggies instead (sweet potatoes would be great here). Although there’s a long list of ingredients, one everything is prepped it really comes together quite quickly. To save time, buyt pre-shredded carrots and broccoli slaw, this will help speed things up.

Variations:

  • Try this with shrimp instead of chicken.
  • Make it vegetarian and use tofu in place of chicken.
  • Can’t find use Better n Peanut Butter regular peanut butter in it’s place.

How To Make Asian Peanut Noodles

More Asian Noodle Recipes You Will Love

Asian Peanut Noodles with Chicken

4.93 from 54 votes
9
Cals:359
Protein:22
Carbs:53
Fat:6
Asian Peanut Noodles with Chicken is delicious, made with stir fried chicken strips, rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce.
Course: Dinner
Cuisine: Asian
Asian Peanut Noodles with Chicken, Lightened Up is delicious, made with stir fried chicken strips, rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce. A winning combination of spicy, crunchy, sweet and salty will tantalize your taste buds.
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Yield: 6 Servings
Serving Size: 1 1/3 cups

Ingredients

For the Peanut Sauce:

  • 1 cup reduced sodium chicken broth
  • 5 tbsp Better n Peanut Butter
  • 1 tbsp srracha chili sauce
  • 2 tbsp honey
  • 2 tbsp soy sauce, use Tamari for gluten free
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced

For the chicken:

  • 16 oz chicken breast, cut into thin strips
  • salt and pepper, to taste
  • 1 tbsp sriracha chili sauce, more or less to taste
  • juice of 1/2 lime
  • 4 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1 tbsp soy sauce, use Tamari for gluten free
  • 1/2 tbsp sesame oil
  • 8 oz rice noodles
  • 3/4 cup green onion, chopped
  • 1 -1/4 cups shredded carrots
  • 1- 1/4 cups cup shredded broccoli slaw
  • 1 cup bean bean sprouts
  • 2 tbsp chopped peanuts
  • 1 lime, sliced
  • cilantro for garnish, optional

Instructions

  • For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.
  • Boil water for the noodles cook pasta according to package instructions.
  • Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.
  • Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
    Asian Peanut Noodles with Chicken
  • Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.
  • Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.
  • Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.

Last Step:

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Video

Nutrition

Serving: 1 1/3 cups, Calories: 359 kcal, Carbohydrates: 53 g, Protein: 22 g, Fat: 6 g, Saturated Fat: 0.5 g, Cholesterol: 48 mg, Sodium: 670 mg, Fiber: 4 g, Sugar: 9 g

Categories:

 

Veggies sauteed in wok until tender and crisp.

 

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341 comments on “Asian Peanut Noodles with Chicken”

  1. My family loved this! I made two modifications based on our taste preferences and it didn’t change the taste of the dish much. I cut the siracha in half and it still had a bit of a kick. I also reduced the fresh ginger. I did use regular peanut butter and the sauce was perfectly creamy.

  2. So I used PB Fit with this recipe instead of peanut butter (Enough to get 5 tablespoons). I used much less honey since the PB Fit is also already sweet. I followed everything else but ended up using more sriracha, garlic, and ginger to taste. The PB Fit may have overpowered the other flavors a bit. I also used a little bit of lime juice. The downside was that this sauce didn’t thicken for me but most likely from using the PB Fit and not real peanut butter – but it came out delicious! The marinade for the chicken is also going to be a new staple for me.

  3. I’be made this for my family and gotten rave reviews. I’d love to make it on my night to cook on vacation for a few families. I’m thinking of combining the peanut sauce ahead so it’s ready to cook and also seasoning the chicken ahead then freezing until night before making. Do you think that will work well and/or do you have any other make ahead tips? 

  4. Really yummy! I didn’t have Better n Peanut Butter, so I used 2 TBS of regular peanut butter, and 3 TBS PB2. I also cut the sriracha in half, and it still had a pretty good kick to it, I thought. Overall – delicious, as always. Thank you so much for sharing!
    P.S. I wish I could upload a picture to the comments, but I can understand how that might be difficult to moderate.

  5. Every Skinnytaste recipe is a hit, and this one is no difference! I used real PB, because I’m not worried about low/high fat myself. I subbed tofu for the chicken. And I skipped the broccoli slaw in favour of way more bean sprouts. For the rest, followed the recipe as written. Crushed peanuts, cilantro, and a squeeze of lime on top seriously made this feel like a restaurant quality dish, at home! I’m excited to share some of my leftovers with friends, since it was just me at home this week, but this recipe could easily feed 6 hungry adults 😂

  6. Avatar photo
    Ida Hockenberry

    I made this dish for a Halloween potluck party and it was a hit! There was a lot of food at the party, and so I am enjoying the leftovers very much! Delicious!

  7. this was so delicious and more filling than i expected it to be. i didn’t have powdered peanut butter so i just used regular and adjusted the size of my servings. i’m curious to try PB2 with it though. really tasty and will definitely make again.

  8. Looks so good! Gonna try this. I have double the amount of chicken though lol so gonna try using it all.

  9. I made this tonight and it was delicious! My husband and daughter gobbled it down. I don’t know how I missed this recipe because I cook so many of the other recipes from the skinnytaste website and cookbooks. I will definitely make it again. Followed the recipe exactly except I didn’t have any bean sprouts.

  10. This was delicious!! Even the leftovers heated up were still delicious!! Halfed the sirracha in the recipe since my heat tolerance is not high. I thought it would take long to cook/assembled. But the time was less than I expected. Can be sped along if you mise en place 🙂

  11. You would need to make peanut butter from the powder first to the equivalent of 5 tablespoons then add it to the broth per the recipe. It was worth it to order the peanut butter called for in the recipe from Amazon. The peanut butter is so much better than powdered.

  12. Has anyone tried this using peanut butter powder?  I’m thinking of using half regular pea butter and half made with reconstituted peanut butter powder. 

  13. Avatar photo
    Melaina Crochet

    I have made this recipe several times now and I always love how it comes out! So much flavor in this dish and so many vegetables!!! It requires a lot of prep work in my opinion, but it is so worth it! I typically use regular peanut butter since I’d have to order Better’n Peanut Butter so I know the macros are off, but it’s still not an unhealthy meal. Probably my favorite Skinny Taste recipe that I’ve tried (and I’ve tried lots of other great ones!). Thanks for the recipe! 

  14. Amazing!  I had some leftover chicken from a rotisserie chicken so decided to use it in this recipe and it turned out great!  And just as you say Gina, the ingredient list is long but it comes together so quick!  Thanks for the tip; I prepped and measured everything ahead of time so it was ready to go!  I used a mix of zucchini and squash noodles since that is what I had, and it worked really well, hardly missed “real” noodles!
    Thanks again for all your amazing work in bringing us so many wonderful & healthy creations!

  15. Avatar photo
    SHARON LEVINE

    My daughter made this and passed it to me. She said it is fantastic!
    I’m on Weight Watchers. Do you know how many points this would be?  Can you shed any light on this?
    Thanks for your help!

  16. Hi, I see on the ingredient list it calls for sesame oil but am not seeing it in the recipe instructions?

  17. This one has been a family favorite for quite a while now. Made exactly as is, it’s perfect, but it’s so versatile that you can change it up with what you have. I added some broccoli florets and some fresh sliced mushrooms today as they were sitting there waiting to be used. My family likes veggies, so boosting the veggies in this is never an issue. I did find when doing this I had to make a bit more of the peanut sauce, but oh so good! Thanks, Gina, for another winner!

    1. My husband hates spicy. I have cut back the siracha considerably, and at times left it out. It’s still delicious.

      1. Good to know, Martha. I am sensitive to spice and thought it was strong in our first go round, albeit delicious!!! May try to cut down on the spice next time but I have no doubt it’ll be a hit again.

  18. Gina – we have been making this recipe for close to 8 years and still love it! I’m happy to see people are still using it! We made it at a family reunion and it was a HUGE hit! I just wanted to say thank you (again)! 🙂

  19. This was delicious! I used regular peanut butter, and had to shred fresh carrots and frozen broccoli, but followed every else exactly.  My family loved the heat and flavor.  Thank you for a great recipe!

  20. This was really good! Like someone else said I usually like all your recipes but rarely comment. I subbed out the chicken for tofu. After pressing the tofu I used the same marinade. I think the tofu really absorbed the flavors super well. Maybe more than chicken would. Used the air fryer to cook the tofu separately and just threw it on top at the end.

  21. Yum! This is definitely going into my rotation. I like that it’s flexible, too – this would be great with tofu or even egg as a protein. And I’ll definitely be adding bell peppers next time I make this. 

  22. Tweaked it a little bit with what I had around and it came out decent! Will def come out better following the recipe perfectly bc this got a little soggy. Didn’t have chicken broth so used water for the sauce. Used kelp noodles after soaking them. Grocery didnt have broccoli slaw this time around so just used shredded cabbage (which made it soggy!). Nice flavor though and loved the heat! Sauce didnt get thick until I added it to the pan with chicken and noodles and cooked it down a little longer.

  23. This was really REALLY good! I doubled it and I’m so glad I did!! I used the rice noodles (for the first time) and it was so yummy!

  24. Have you ever made this in the instant pot? I have a recipe for a pad Thai in the instant pot that turns out delicious, but would rather have your “skinnier” version. 

  25. I’ve been using your recipes for years, and am so sad Injust discovered this one. Delicious! I thought the spice was perfect, but will cut it a little next time for my ten and twelve year olds. Another winner!

  26. Trader Joe’s here in Seattle says that as of this month (April 2019) they are no longer carrying Better ‘n Peanut Butter. Bummer, I always got it there.
    I think it may still be available at Target and I also just found it through Amazon Prime Now for under $2. Love it, didn’t want to give it up. It’s half the calories of regular pb and great in recipes like this one.

    1. Hi Kayley. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  27. Delicious! I moved step 3 up to Step 1 and marinated the chicken while prepping everything else and it came out so flavorful. Cant wait to have this as leftovers!

  28. If you are confused about the directions concerning the garlic and sesame oil. The recipe is in Gina’s 1st cookbook “The Skinnytaste Cookbook “. The directions there are very clear. If you don’t have the cookbook, you’ll have to wing it. But you really can’t ruin this recipe if you take the total amount of garlic and just divide it. Great recipe! Good luck!

  29. This is my favorite recipe so far.  I felt like I was a chef after tasting it.  My sixteen year old daughter looks at it and said what is this?!  Then she tried some and went back for seconds and thirds. Gina, thank you for the wonderful recipe and giving me time with my family at the dinner table having a healthy meal.  

  30. Gina, I’d like to make this but can’t reconcile the ingredient list with the instructions for the garlic. I see others have asked but I haven’t come across a response. Help?!

    1. I ignored the ingredient list and followed the amounts in the directions I used 3 gloves in the peanut sauce, 4 cloves in the chicken, 2 cloves in the slaw mix. I’m not sure if that’s right but it was delicious and you really can’t go wrong with adding a little extra garlic.

  31. Amazing, made this last night for my picky family. And they all loved it! I will definitely make this again! 

  32. This was one of the first Skinny Taste recipes I ever made and let me tell you it is absolutely delicious. The hubby and I are really into Asian food and also like food with a little spice. This provided both for us. We were able to enjoy peanut butter noodles without the guilt or the grease! Definitely a MUST try!

  33. I’ve made a lot of your recipes and have enjoyed them, but have never commented! This one was extra delicious! I used real peanut butter and skipped the rice noodles, so we had the chicken over the broccoli/carrot slaw. I could literally eat this every day. Crunchy, healthy and tasty. Thank you so much for the fantastic recipe. Husband loved it too. 

  34. This recipe was AMAZING!! One of my new favorites for sure! I used shrimp and tofu instead of chicken, and Justin’s classic peanut butter instead of the Better’n peanut butter since I couldn’t find that at the grocery. I also subbed Chinese lo main noodles because I couldn’t find rice noodles. It still tasted so delicious, I can’t stop raving about it!

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  36. I made this for the first time last night, and it was SOOOO good. You would never believe it’s under 400 calories. Thanks for another great recipe, Gina!

  37. Avatar photo
    Claudia Berry

    thanks for the awesome recipe! just had dinner with my husband and he’s asked to put it in the rotation!

  38. Wow, so impressed with this recipe! I made it with sweet potato “noodles”, otherwise stuck to the recipe. The hubby (who is super picky) absolutely loved it! Will definitely be making again in the near future. 

  39. This was fantastic. Everyone loved it. Better than something from a restaurant. Even better on the second day.

  40. Made this recipe. It was great but some small adjustments were needed. More lime and more chillies for a better kick and a tsp of fish sauce for a better kick. And more peanut butter powder was needed. Overall it was a good recipe

  41. I’m very interested in trying this recipe. For those that used PB@, did you mix the peanut butter with water and put it in or did you just put the powder directly into the chicken broth?

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  43. Avatar photo
    Rebecca Jorgensen

    Confused how much/when to add garlic. Also, sesame oil is in the ingredients list, but not in the directions.

    1. Also directions very confusing re garlic and sesame oil… as far as the garlic goes, I would use 2 cloves in the peanut sauce as listed, I would divide the 4 cloves between the chicken and vegetables. Or use more, it can’t hurt. 
      The directions don’t specifically mention “sesame” oil, but step 4 says to sauté the chicken in oil. I would assume that’s the sesame oil because it isn’t mentioned anywhere else in the directionsWAY TOO CONFUSING! Hope this helps😊

  44. Made this for dinner tonight and instead of using noodles, I made zoodles. The whole family really enjoyed this and liked the heat of the siracha. 

  45. This is one of my favorite recipes and my entire family loves it. It is definitely time intensive so I can’t make it as often as I like, but I got to make it this week and it was amazing as usual. Thank you Gina 🙂

  46. love this recipe! another Skinnytaste win! we just use natural peanut butter bc that is what we have and it turns out great. not sure on the garlic-seems the recipe and the directions are a little confusing, but I just use what works for us. Also, can never find bean sprouts without making a special trip somewhere-not sure why, bc we used to be able to find them, but it tastes great without them. Love this and so does my family. Definitely a keeper and in our dinner rotation. you won’t be disappointed.

  47. Avatar photo
    Lori Siegerman

    This was INSANELY good – can’t wait to have the leftovers for lunch again tomorrow!! One of the best recipes by far…and I’ve made a lot of these recipes!

  48. So excited to make this tonight for dinner! I’m planning on subbing the peanut butter for PB2 which makes this 4 WW freestyle points a serving! 

      1. Did you mix the PB2 with water first or just add the powder in?? & then how much did you use?

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  50. This recipe is amazing! We used PB2 because that’s what we had on hand, and it came out super delicious!

    1. Did you mix the PB2 powder with water first & then add 5 tbsp of it pre-mixed? Or did you just add 5 tbsp of the powder?

  51. Anyone else notice that in the ingredient list for the sauce, it says 2 cloves garlic, minced. In the recipe it says 3 cloves crushed garlic. It’s not a terribly large difference, but which is it supposed to be? 

    1. This recipe has another issue. The ingredient list reads 4 cloves garlic, crushed. In the recipe, step 3 is has garlic mixed with the chicken. Later in step 5, it lists 2 cloves of crushed garlic. Does that mean we are to only use 2 cloves of the 4 in the ingredient list for the chicken and 2 cloves saved for later? Someone needs to review the details for this one. 

  52. Love this recipe!  Used natural peanut butter.  My boys loved it and my husband woke up at 2:30 in the morning to have seconds!  
    Thank you for sharing.

  53. This is an awesome recipe.  I just was looking up the recipe online to double check my WW point calculation.   I did notice that your cookbook version does not contain bean sprouts. I will definitely have to add them the next tome I make this for my family. 

    Thank you. My family loves your recipes. 

  54. My 4 yo kept asking for Pad Thai. And he gobbled it up and asked for more!  I love how delish it is without all the fat!  Thank you. 

  55. Wow, what a great recipe! I used regular peanut butter and subbed Shredded Cabbage for the bean sprouts as they didn’t have them at the store. I am about to go get seconds… And even my picky kids loved it. Thanks!

  56. What changes would I have to make if I used powdered peanut butter instead of the Better N Peanut Butter? Plan on making this tonight so would love a response 🙂

    1. Avatar photo
      Gretchen Schmanke

      I believe the points are the same. You can do an online search of nutrition if you are unsure.

  57. Have you tried it with almond or sunflower butter- we have a peanut allergy in the house. Just wonder if it would taste as good…

  58. Can’t wait to try this tonight! Sorry for the dumb question but – If I use regular peanut butter instead of the powder do I still use 5 tablespoons? Thanks!

  59. Any ideas for a substitute for the sriracha? My daughter and I can’t take too much heat? Can’t wait to try this! 

  60. Just made this and it’s delish!!!

    One note though — the ingredient quantities noted for the sauce in the summary are not the same as what’s in the numbered instructions. Caused me to make my sauce with 14.5 oz chicken broth instead of 8…and i kept wondering why it didn’t thicken…until i looked a little closer! I had read the numbered instructions, then scrolled up to the ingredients list as i added everything to the saucepan. Apparently i also ended up with less garlic than i should have, as those quantities don’t match either. 

    Otherwise, excellent recipe! My husband can tell when i make one of your recipes because they’re always soooooo good!! Such a blessing for me being on ww and still being able to cook delicious food for him — he has lost 10 lbs this year just from me cooking your recipes for dinner 🙂

  61. So Dang Good!!

    I brought the leftovers for lunch and 3 people asked ‘what smells so good’ I’ve just shared the recipe link with them 🙂 FYI I used garlic/ginger paste to replace the fresh garlic and ginger in this recipe and most Asian or Indian inspired recipes. It’s a real time saver https://www.amazon.com/KTC-Garlic-Ginger-Paste-210g/dp/B00LPGEFWM/ref=pd_lpo_vtph_325_tr_t_2?_encoding=UTF8&psc=1&refRID=AJAYYMC68W4X0ADKSH1S

  62. Made this for dinner just tonight. The whole family liked it. 12 year-old decided not to have seconds so he could have it again for breakfast. 🙂

  63. Weird, this was a total flop for me. It took forever to make, the carrots cooked super quickly and got soggy but the sprouts were raw. The dish is also way too spicy for my liking. Won’t be making this again 🙁

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  65. This dish was absolutely fantastic! My boyfriend and I were blown away by how flavorful it was. We love spicy, so it was perfect! Love all of your recipes!!!

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  67. Avatar photo
    Heather Divine

    I have made this twice and found it to come out soggy. The flavor is awesome but the texture And liquid factor is hard. Please help. 

  68. This was GOOD!!!
    I didn’t have sriracha sauce and wasn’t going to buy it because I don’t generally do spicy but I had some garlic and chilli sauce and used that instead.  Its pretty spicy.  I used regular all natural peanut butter instead of whatever that was they called for because I didn’t want to buy some weirdo sauce I was never going to use again, and I had peanut butter.  I used tofu and shrimp instead of chicken and eyeballed the veggie measurements, but I cook a lot so they were probably close.  I admit I thought the amount of garlic and ginger going into this was going to be freaking overwhelming but for real, so good.  Make this.  

  69. Avatar photo
    Eileen Brennan

    Loved this recipe, had to use angel hair instead of rice noodles, but it was absolutely delicious.

  70. Has anyone tried freezing in individual portions? This recipe looks so good but isn’t up by hubby’s alley. It would be great to have one portion, refrigerate one for later in the week and freeze the rest. Thoughts?

    1. Avatar photo
      Eileen Brennan

      Paula,

      I made this last night, and I am not a chef, but I would not recommend freezing it. I think it would get too mushy after having been frozen.

  71. Avatar photo
    Whitney Murphy

    While this was delicious, the actual recipe isn’t up to your usual standards in terns of directions. There are several times you say to drain the noodles, you say to “season” the chicken with sriracha and other liquids. There should probably be some instruction to mix those ingredients in a bowl and then place the chicken in there before cooking. I’m quite savvy when it comes to cooking and this seemed to take unusually long considering the simplicity of the recipe. Also, there are multiple types of rice noodles and we used the skinny ones but they didn’t turn out like the photos. I’m guessing you used a thicker variety. Some guidance would have been awesome. Otherwise, the actual dish was super tasty!

  72. I regularly cook from your blog and we love your food. However, this was one of the best things I have made in a long, long time. Used simply Jif but I made no other substitutions. As others have said, I prefer this to my favorite Thai take out. So excited to eat the leftovers for lunch tomorrow. Thank you!!

  73. Made this tonight with PB2 (5 tablespoons) and use carrots and spiralized daikon radish instead and halved the rice noodles (ran out, oops!). It turned out really great. I also sous vide the chicken ahead of time and it made the process a bit faster. Yum!

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  76. This is spicy and delicious! My husband said this would keep him from going out for Thai, and wanted to know if this was another SkinnyTaste recipe since all of them have been so good! The prep is a bit lengthy but worth it!

  77. Made this last night for hubs and friends. Got rave reviews! We call dishes that are fantastic, “it’s a keeper”. This is definitely a “it’s a keeper”! Hubs has lost 20 and I’m almost to 10 using many of your recipes! Thanks for making delicious recipes that are WW friendly!

  78. My favorite recipe of all time! I love anything Peanut and always get so inspired when I see bloggers post their many different Asian Peanut/Pad Thai inspired recipes, and I mean to try them… but I start thinking of this one and end up making this one every time instead 🙂 Sometimes I’ll add in red pepper or even a spiralized zucchini to get even more veggies. The hardest part about this recipe is portioning it out right away so we don’t eat 3 servings instead of 1!

  79. Is it really a full tablespoon of sriracha sauce??? It seems like an awful lot and I do like spicy.
    Perhaps the sriracha I have is extra potent (altho it doesn’t say it)?

  80. Absolutely delicious! I used chili sauce instead of Siracha and brown rice pasta instead of rice noodles bc it was what I had on hand. Didn’t use salt bc it didn’t need it. This is a keeper!!!

  81. Hi Gina,

    I’ve tried better’n peanut butter before I and just don’t care for it but I absolutely love PB2. Have you tried this recipe with PB2 and water (or do you think it will work?). Thanks for all your wonderful recipes!

    1. I just swapped better than for the PB2 in the same amount. Didn’t add extra water and it turned out great. 

  82. I loathe honey and don’t really like my savory dishes to have any taste of sweetness. Can the honey be left out or at least cut down without affecting the taste much?

  83. Avatar photo
    Michelle Haarstad

    This recipe! I’ve made it 15x at least for my husband and I since I discovered it here on your sit.e. Whenever I have a friend over for dinner I ask, “Do you like Asian spicy food?” When they answer yes, this is what my go to meal is. Its impressive enough for company and SO flavorful! I typically use the broccoli slaw with carrots so I omit the carrot and if I don’t have fresh ginger on hand I use powdered and its always still so dang good!!

  84. Avatar photo
    Michael Hasenstab

    OMG! I never thought of using my fave PB in a recipe. It tastes SO good by itself and is HEALTHY, LOW, LOW, LOW, LOW fat, sodium, sugar and calories!! How could anyone NOT enjoy Trader Joes’s Better n’ Peanut Butter (unless you are way too addicted to fat and salt?). I will make use this recipe. In the meantime, I am looking for celery for my TJBPB. Thank you for this great idea, Gina.

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  89. This was so delicious! I modified it like many of the commenters below.  Instead of noodles I put in snap peas and just added them to the veggie cooking step. I also put in a ton of cilantro because I love it! The last modification was using regular peanut butter. When I make it again I will make half of the sauce since there were no noodles. Thanks for yet another amazing recipe! 

  90. I feel like this is kind of a silly question, but are the noodle weights in your recipes for dry noodles (before cooking)? I used rice noodles, and weighed out the dry weight, but it cooked up to a LOT of noodles.

    Thank you!

  91. Avatar photo
    Stephanie LeMay

    We just made this last night and it was AMAZING!! I also made one modification. My store didn’t have the PB called out in this recipe, so we used Simply Jif and it was very good. Made excellent cold leftovers for lunch the next day too! I will make this again, for sure!!

  92. I absolutely love this recipe and it’s one of my go-to’s when I can’t figure out what to make, because I’m pretty much always guaranteed to have the ingredients on hand. I’ve now made it 5-6 times with chicken, but decided to switch things up by using shrimp last time- it was AMAZING. Definitely sticking to shrimp from now on. Also, after many iterations of this meal (including one very sad powdered peanut butter version),, I”ve decided that (at least for me) using crunchy peanut butter works best. I also like very spicy food, so I usually saute a dried red chili or two along with my protein. Thanks Gina!

  93. I’m a chef, and it’s hard for me to make the “light” version of things. I always think “if I can make the best possible version of this, why wouldn’t I?” Thai food, especially peanut sauce, is one of my faves. So I gave this a shot. I vowed to not add any embellishments to fatten it up. In fact, I made it with shirataki noodles and used PB2 for the sauce to cut the cals even more. I halved the recipe for my bf and I, and it still made a huge portion. At 300 calories. I was blown away. I added a dash of fish sauce to the peanut sauce and it was perfect! Will definitely make again. This may just become a staple in my new diet plan. 

  94. Pingback: Fast Chicken & Vegetable Rice Bowls with Peanut Sauce - a Houseful of Handmade

  95. Was really good just a bit too spicy for my taste. Tip: don't over cook the rice noodles like I did!

    1. A Thai cook would under cook the rice noodles a minute or two then cook them together with  a little sauce to finish the cooking time then add in the rest of the sauce with cooked chicken & veggies. Always go toward an under cooked noodle rather than an over cooked one. ????

  96. We love your recipes Gina! I have some round, fresh Japanese noodles. Could I use these instead of rice noodles?

  97. Oh. Oh wow. This was one of my absolute favorites. Thankfully, I doubled the recipe for my family of six and had leftovers for lunch today. My broccoli slaw got gooey sitting in the fridge for a few days so I used red and green cabbage instead. It was the absolute bomb. This is in Gina's cookbook which I wholeheartedly recommend.

  98. I made this from the cookbook last night for dinner and it was awesome! We loved the heat, the peanut flavor and hint of lime. It was hard not eating the whole thing! The only thing we did differently is we served with zoodles instead of rice noodles. Amazing!

  99. I made this for my family last night. It was SO spicy, my husband and son couldn't eat it. I am a fan of spice, and it was almost too much for me. It looked so good, too. I may try it again

  100. I made this as it was written with the full tablespoons of chili and it was way too spicy!! We usually like spicy too so this was incredibly spicy. We couldn't finish it. If I make this again I think I'll half the chili. Just wanted to put this out there for anyone else that might be making this. Very, very spicy as written.

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    Kelsey Garner

    Hi Gina! I have nominated you for the Creative Blogger Award 🙂 I enjoy your page so much and I adore your cookbook. Keep up the amazing work!! xo

    http://strawberrymint.org/2015/05/30/creative-blogger-award/

  102. Very good recipe! I used ground chicken breast; the sauce made it so flavorful! The rice noodles were a bit sticky but the overall flavor was perfect! Thanks for another "keeper"!

  103. I marinated the chicken for two hours before cooking. The flavor was GREAT! Also, cooked the sauce longer to let the flavors develop.
    LOVED this recipe! Keep them coming!

  104. I made this dish last week and CANNOT wait to make it again this week. It was amazing!!!!!! Even better as left overs. =)

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    Marisa Elston

    Any idea how the points change if you just use low fat peanut butter? I have the 25% less fat one. We don't have Trader Joes in Canada

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    Jennifer Nichols

    This must be the 40th recipe that I have made from this site, and I LOVE every single recipe that I have made. Thank you Gina. My boyfriend raved about this supper from the first bite. It was spicy but that's the way I like it. I used natural peanut butter, and other than that I followed everything exactly. I found that the lime wedges squeezed on top made it much more tasty, so I think that nice pop of fresh flavor at the end is a must. We will be making this again.

  107. Thanks for all the great recipes Gina. I made this last night, and was confused, like some others about the garlic. I searched through the comments, but never found an answer to my question. Can you clarify how many cloves of garlic are for the sauce, to season the chicken, and to stir fry with the vegetables. I used 8 total and want to make sure that is correct. Thanks!

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    Michele Dixon

    I am making this tonight, I hope it comes out well. I had to go to 2 stores to find the better-n-peanut butter. Wow, its not cheap either.

    Looking forward to tasting this dish.

  109. Sooooooo good! My husband is always happy when I come to him with a recipe from your blog. He says you've never let us down.

  110. I have made this twice and both myself and my husband LOVE it! Amazing recipe, Gina! You knocked it out of the park with this one! I like spicy things so I add a little extra Sriracha sauce and I'm a big fan of veggies so I add mushrooms and onions. I don't know if it changes the points but I figure any extra points are related to the extra veggies so it can't be that bad! 🙂

  111. LOVE this recipe. I can't get enough of it! I've made it, I've recommended it, everyone loves it!

  112. I made this a couple of weeks ago… YUM!!!
    Hubby REQUESTED it for supper tonight!
    delicious Valentine's day supper for my sweetie… PRICELESS!

  113. OHMYGOODNESS this is sooo good!! While we were eating I was thinking I couldn't believe *I* made this!!! Thanks for sharing! : )

    1. i have a similar recipe, was thinking the tonight i could sub the PB2 for the pb in my recipe…but decided to check skinnytaste. yay found your post. do you remember how much pb2 you used? extra liquids?

  114. Making the peanut sauce now and have a question. In the peanut sauce recipe directions it says 2 cloves garlic, minced but then in the written instructions it says 3 cloves garlic, crushed….anyone know which it is? And then do you add the 5 cloves of garlic to coat with the stuff for the chicken?

  115. I made this last night and it was amazing!!!! I added probably about 3-4 tablespoons more of sirachi sauce and garlic. WOW! I love spicy foods. Thank you for sharing this one!

  116. I love peanut sauce — and I especially love that your recipe is 2 PP+ per serving! AMAZING! The chicken and veggies were delicious too, but that sauce on its own is going to be a new staple! Thank you for developing such delectable healthy recipes!

  117. This was amazing! Thank you so much for posting this. We tried it out on our own last night, and definitely both agree that it's now in the top 10 of our favorite weeknight dinners to make. We even had leftovers for 3 days straight!

  118. Gina, you mention using software to calculate your points. Do you mind sharing which software you use?

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    Angela @ AnotherBitePlease

    This was so good. Never would guess it is lightened up. SO FULL of flavors!!! Family really enjoyed.

  120. We made this tonight because my husband has been craving a peanut/satay sauce…I followed the recipe to the T (except I used regular peanut butter) and it was simply DELISH! My only complaint is that it used 3 pots/pans, chopping board, garlic press, ginger grater, several spoons etc, strainer….but hey?!? Good food isn't always cooked in one pot!

  121. I can't wait to try this recipe. I have been using the Better n Peanut Butter in my smoothies. So yummy. I love Thai food. I never thought about using my powder as a sub for Peanut Butter. Love your web site. I'm new here. Yeah for Pinterest for finding you.

  122. I loved this! Made it the other night and it was a bit of a mess, but definitely worth it! Thanks for the great recipe.

  123. Not sure how it changes the points but we used Sunflower Seed Butter last night in this recipe. My toddler has a NUT ALLERGY but we have been missing our peanut butter based sauces, so we took the plunge with the replacement. I am not a fan of eating the sunflower seed butter on it's own but find cooking with it a fine replacement. Only suggestion is to put the sunflower seed butter in bit by bit I used about 4tbsp instead of 5 so the flavor didn't get overwhelming. It was really good when all was said and done. Now on to explore some of your other peanut based recipes!

  124. I really don't like the taste of the defatted peanut butter and i bought a whole jar of it a few weeks ago. I tried it in this recipe though and i was happily surprised! It tasted like a traditional peanut sauce! I think this is your most creative recipe yet as far as finding ways to make substitutions, very sneaky but just as, if not more delicious! I can't tell you enough how much i love your recipes. literally everything i have made has turned out perfectly. thank you, gina! 🙂

  125. Wonderful! I love Sirirachi sauce and the flavor of this was great. And now I've got delicious leftovers for lunch today. Mmmm

  126. JUst made the peanut sauce so I have it ready to go for tomorrow's dinner. AMAZING!!! I used a peri peri hot sauce because I couldn't find the Sriracha sauce at the store here. I've gotta go to a proper asian food shop for that, I think. Can't wait for dinner tomorrow. No more will I buy any peanut sauce!

  127. This was delicious! I just finished eating it and my brother who absolutely hates the idea of diets or healthy eating finished his portion, which was 2 servings since he needs to eat a lot more. My mom licked the plate clean! LOVE LOVE LOVED IT! I have been craving thai food but have always been very apprehensive because its always either high in calories from the coconut milk / peanuts or high in sodium from fish sauce. THANK YOU FOR THIS! I will definitely cook this one again! I also added cut up steak along with chicken since I needed to use that since the expiration date was approaching. But it was just as delicious!!

  128. Hi Gina,

    This looks so good!!! My 9 year-old son wants me to make it for dinner, however he is allergic to peanuts. Do you have any experience with sunflower butter as a substitute? Also, what could I use instead of peanuts to add crunch?

    Thanks,
    Megan

    1. Avatar photo
      Deborah Niskin

      Cashews might work beautifully. FYI anyone allergic to mangoes or tree nuts should eat cashews carefully. “the evergreen tree family includes mango, pistachio, cashew, and poison ivy. ” 

  129. I made this tonight! I only used about 1/2 of the peanut sauce and its fantastic! However, I had to add a bit more soy sauce and spice to the peanut sauce because I found it to be a little too sweet. Still amazing! I will definitely make this again. Gina, you have yet to let me down on a recipe. Keep at it girl!

  130. I made this for dinner tonight. Very tasty and filling. Love your blog ~ you are a godsend for us Weight Watcher folks. Thanks so much.

  131. Gina, I am in love with your blog and your recipes…..just went back to WW after being sick for a while and I think your recipes are going to help me stay on track! We tried this today and it was fabulous, left out the bean sprouts and added extra broccoli slaw….I loved everything about it and my son loved it but said it was a bit spicy, so next time we will half the sirachi sauce….

  132. I love this recipe! I used Trader Joes stir fry vegetables and tossed them in a skillet for the veg part. Served edamame on the side. Delish!

  133. Gina, I'd been putting off making this because I couldn't find Better'n Peanut Butter anywhere local. I finally couldn't take it anymore and substituted regular peanut butter (Smart Balance chunky) and took the hit in points! (I skipped the peanut garnish and bean sprouts, plugged it all into the recipe builder, and came up with 11 Points Plus per serving; definitely not an everyday dinner allowance for me, but still not too bad!) Thanks so much for coming up with this recipe – and so many others! I'm down almost 40 pounds since the start of the year and feel fantastic, and your recipes have made all the difference.

    For anyone else who prefers things mild: I left out the Sriracha altogether and it was still amazing!

    Thanks, again, Gina.

  134. I used ground chicken for this since it's what I had. I prepared the sauce per the recipe but kept it separate. I then took the sauce and served it over the ground chicken & some brown rice instead of mixing it with noodles. Didn't have any lime, carrots, broccoli either so I just left them out but topped the whole thing with dry roasted unsalted chopped peanuts and sliced green onions. Very tasty! One of my faves! If you do not like Siracha I'm not sure how well this recipe would work for you but we like it hot so it's great!

    Beforehand I cut & pasted the recipe into a WORD document and re-arranged it to serve me better. I'm glad I did. As others have mentioned, it is a rather frustrating format and didn't flow well for me at all.

    Also, after making the no-bake peanut butter truffle recipe for the holidays I had practically a whole jar of that Better N' Peanut Butter, which I am not a fan of the flavor. Fortunately, this recipe uses up a ton of it and improves it ten-fold.

    Loves it!

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    Bridget and Ryan

    Gina,

    This recipe is AWESOME. I've been making a dish from your website for dinner every night this week and they just keep getting better and better. I was able to throw the chicken breast w/ the peanut sauce in the slow cooker on "keep warm" while I was at work all day and came home and shredded the chicken. A good variation! 🙂 Keep up the amazing recipes!

  136. I made this tonight and while I really loved the flavor, it was way too spicy for my kids, and even my husband who likes hot. Next time I will cut down the Sriracha by at LEAST half. I also didn't use the full 8 oz. of rice noodles, maybe about 3/4 of that amount. I had trouble with the website format of the recipe, kept having to scroll down to the directions, back up to the amounts, back down, etc. I was really frustrated, actually, and had to have my husband print it out so I could continue cooking. So – I suggest copying it down or printing it out before you start, or you will want to slam the laptop shut and give up, like I did 😉 I used PB2 because it's what I had on hand, and left the peanuts whole. EXCELLENT flavor, I will be making this again, maybe with brown rice.

  137. Absolutely amazing!! My husband and I both loved it. This is now on my top 5 recipes from your site. Thank you so much Gina for these fabulous recipes!

  138. Did I do something wrong? I found the sauce to be lacking something…it was kinda bland and didn't have enough peanut flavor. I think next time I will use half low-fat peanut butter and half better'n peanut butter.

  139. This was SOOOOOOOOOOOOOOOO CRAZY GOOD…. OMG…. my husband and I love it even more than the version we get at our local Thai restaurant! We will be putting this in the recipe file for a LONG time… YUMMMMMMMYYYY! Thank you Thank you Thank you!- BTW we used the Tofu Noodles (NO POINTS!) and reduced fat peanut butter. We couldn't find the Better 'n Peanut Butter, but I'll be ordering it on Amazon today! Thank you again!

  140. love your recipe! my local Public's carries Better "n Peanut Butter. I tried it in the past. I did not use it in my recipe. My family absolutely hates it! The product is very grainy, and oily. If you are a true peanut butter lover like we are this product is not for you, better to use real peanut butter just not as much.

    1. Avatar photo
      Skinnytaste Gina

      I woudln't eat it alone, but to cook with it's perfectly fine. For sandwiches, I stick with regular pb.

    2. Avatar photo
      Deborah Niskin

      Smucker’s Organic doesn’t have added ingredients. It’s really good. My grown kids said that they didn’t like it. I told them that it was only for people who really liked peanuts and didn’t need the flavor modified. Now they stopped complaining.  🙂

  141. I made this last night for my husband -it was sooooo good. I will surely be making this again!!!! I did a few modifications and it was still amazing…simply because I had zero interest in going to the store. Since the broccoli slaw usually has carrots in it, I just doubled the slaw and omitted the carrot step all together. I also didn't have peanuts on hand so I added toasted sesame seeds to the top at the end. I also only had regular peanut butter so I used two tbsp's to keep the fat content low. It was still PLENTY peanut buttery (if that's word :)) I also used ground ginger since I didn't have fresh on hand. And LASTLY – I put it on a bed of jasmine rice since I didn't have rice noodles on hand. IT WAS A HIT!!! 🙂 thanks for the keeper !!!

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    Vickie Howell

    Hey guys. I actually found Better n Peanut Butter in the grocery section Target!

    I also thought I'd mention for the vegetarians out there, that I made this dish today substituting chicken with the Quorn Chik'n Tenders (http://www.quorn.us/products/Chik'n_Tenders.aspx). I also subbed Bragg Liquid Aminos for Soy Sauce. Super yummy!

    Really great recipe!

  143. Just made this and I wanted to thank you for sharing. I didn't have chicken so I scrambled an egg for protein, then mixed it in with the noodles. I did use the broccoli slaw, but next time I'll add green onions to go with scrambled eggs. So many ideas for variations!

    Has anyone tried freezing the peanut sauce?

  144. Tracy: I wouldn't think Alfalfa sprouts would hold up well in the sauce. Instead, I'd sub out some shredded cabbage or snap peas. Snap peas would be fantastic, in fact, as would french cut fresh green beans.

  145. Finally got around to making this tonight – amazing! I have to agree with other posters that the directions are a little confusing. Are we missing some garlic somewhere? There are 3 cloves of garlic in the sauce, and 2 in the chicken – but more in the veggies? We wound up using 8 cloves total.

    Our grocery store didn't have broccoli slaw, so we just sent some broccoli stalks through the Cuisinart shredding blade after we did the carrots. It turned out fine.

    We've been using Mung Bean noodles instead of the rice noodles, so that's what we had on hand; they were great, and a we saved a point or two.

    As far as spiciness: We like some spice, and both thought this was perfect. Just a little heat. Next time I'll let the sauce cook down a bit longer; it was just a little thin, even with only using the one cup of broth.

    Thank you, thank you, thank you!!!

  146. Just made this with my husband and it was SO GOOD!
    Thanks for the recipe and for posting the points, very helpful!

  147. Avatar photo
    Nate, Erin, and Rylee

    This was AH-MAZING…. Seriously… there is nothing I could order at a Chinese/Thai place that I would like more than this dish. My husband put himself into a food coma over this dish 🙂 Thank you so much!

  148. I can't find rice noodles but I did find rice sticks that look like noodles but very thin. Would they work?

  149. YUMMY! i just found your website yesterday and i made this for dinner tonight. my husband and i loved it! thank you for the recommendation – Better'n Peanut Butter is AMAZING! this is definitely going into our rotation of easy and filling weeknight dinners. thank you so much for your incredible blog. 🙂

  150. Totally yummy! Next time I will add less Sriracha since it was a tad spicy for us. My problem with your recipes, Gina, is that they are so tasty I cannot stop at one portion!