Thai Peanut Chicken Noodles — Damn Delicious

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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!

I’m a little obsessed with these noodles.

And when I say obsessed.

I mean, I had this 4 times in the last 1 1/2 days.

It’s the peanut sauce that I can’t get enough of.

I don’t even need any other ingredients, really.

Just the noodles. Peanut sauce. And Sriracha.

Thai Peanut Chicken Noodles

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

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!


  • 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
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons chopped peanuts

For the sauce

  • 1/4 cup peanut butter
  • 1/4 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


  1. In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, vinegar, sesame oil and Sriracha, if using; set aside.
  2. In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
  3. Heat olive oil in a large skillet over medium heat. Add chicken to skillet and cook until golden, about 3-4 minutes.
  4. Stir in cabbage, carrots and green onions until heated through, about 1 minute.
  5. Stir in Yaki-Soba and peanut butter mixture until well combined, about 2 minutes.
  6. Serve immediately, garnished with cilantro and peanuts, if desired.

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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!

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.

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.

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.

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!

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.

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

Can’t wait to make this dsh to. I’ve made many of your dishes, and my family love them. Thank you

What kind of noodles did you use?

I used Yaki-Soba noodles.

Could I substitute rice vermicelli noodles?

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!

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!

What would be a good sub for the refrigerated noodles? We don’t see those around here. Spaghetti? Dried ramen? soba?

What can I use instead of the specified noodles.

Any noodle of your choice should work just fine.

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!

I love making Asian food at home. It’s so much better than going out too eat!

Looks wonderful!! Love the addition of the peanuts (: I need to cook noodles like this more often.

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!!

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.
(Ontario, Canada)

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 looks amazing. Do you think I could substitute a cole slaw mix for the shredded cabbage & carrots?

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!

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.

Tried this recipe for the first time and it came out very well. Thanks Chungah. The dish is a hit at home

This was definitely DAMN DELICIOUS! I am so hooked on this recipe!

Yaaay, amazing recipe!! I’ll use it for pasta, I bet it will be great, the sauce will do the magic trick! 🙂

Yum! Made this tonight – you’re right, the SAUCE is amazing.

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.

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!

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!

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!

What type of peanut butter did you use? What brand?

I personally love SKIPPY® Natural Creamy Peanut Butter Spread.

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!

Yum! Next time I think we’ll double the sauce ratio, but we’ll cook this again!

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.

Hi what if I don’t have rice vinegar ? Can I substitute for some thing else?

Cider vinegar would be a great substitute.

Just made this for dinner and it was sooo tasty. Thanks for the recipe!

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!

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.

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!

Ridiculously good!! My husband and I demolished it. Next time I’m gonna try it with udon noodles! Thanks!

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.

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.

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.

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!

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!

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!

Made this tonight. Awesome! Thank you!

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!

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.

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 🙂

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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