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.


  • 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, 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.
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4.93 from 52 votes
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Asian Peanut Noodles with Chicken

359 Cals 22 Protein 53 Carbs 6 Fats
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 6 Servings
COURSE: Dinner
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.


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


  • 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.



Serving: 11/3 cups, Calories: 359kcal, Carbohydrates: 53g, Protein: 22g, Fat: 6g, Saturated Fat: 0.5g, Cholesterol: 48mg, Sodium: 670mg, Fiber: 4g, Sugar: 9g
WW Points Plus: 8
Keywords: Asian Peanut Noodles with Chicken, Lighter Asian Peanut Noodles with Chicken, Low Calorie Peanut Chicken Noodles, Skinny Peanut Chicken


Veggies sauteed in wok until tender and crisp.


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  1. 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 😂

  2. I’m in love with that recipe ! Could eat it every single day !

  3. 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!

  4. So much flavour! A go to favourite.

  5. 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.

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

  7. Really enjoyed this. How much garlic goes in with the chicken? 

  8. 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.

  9. 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 🙂

  10. 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.

  11. Can I use PB fit or another peanut butter powder? 

  12. This was sooo good! Everyone loved it!

  13. 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. 

  14. 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! 

  15. Obsessed! I make this for everyone and I haven’t had a person not rave about it!

  16. 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!

  17. 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!

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

  19. 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!

  20. Has anyone made this without the sriracha? I want to make it non-spicy for my kids

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

      • 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.