Spicy, nutty, so tasty. These spicy peanut noodles will be the comforting dinner you crave! A perfect weeknight meal, ready in 20 minutes.
There's something about rice noodles with peanut sauce that just hit different, especially if you're a peanut lover like me. Spicy peanut noodles are one of my favourite South East Asian dishes, so I knew I had to try recreating it at home. Note that this recipe may not use authentic techniques or ingredients, but I used what was accessible to me.
Made with fresh ginger, garlic and red curry paste for flavor, these spicy peanut noodles have quickly become one of my family's go-to meals. Not only is this recipe super delicious, but it comes together in no time, making it a classic weeknight dinner. It's like the warm, dinner version of my cold peanut noodle salad.
You'll want to save this recipe to try this week!
Why This Recipe Is Dietitian Approved
- Super satisfying. These peanut noodles are so comforting, delicious, and full of flavor! Everyone loves them.
- Balanced. LOTS of fibre-rich cruciferous veggies, leafy greens, lean protein and carbohydrates. This meal checks all the boxes for a balanced meal.
- Quick and easy. Just 20 minutes, and you'll have a warm bowl of spicy peanut noodles on the table. Weeknight dinner approved!
Ingredients
- Rice noodles
- Red curry paste
- Soy sauce
- Chicken broth
- Rice vinegar
- Peanut butter
- Honey
- Olive or sesame oil
- Garlic
- Ginger
- Ground chicken
- Coleslaw mix
- Spinach
For serving:
- Cilantro
- Peanuts
- Green onions
- Sriracha or chili crunch
Instructions
Add rice noodles to a large bowl and cover with warm water. After 5 minutes gently separate the noodles with a fork and drain.
Whisk together red curry paste, soy sauce, chicken broth, rice vinegar, peanut butter, and honey to make your peanut sauce.
In a large skillet over medium-high heat, add oil. Once hot, add ground chicken and cook until it is no longer pink. Add garlic & ginger and cook until fragrant (about 1 min).
Add the coleslaw mix and allow to cook until they begin to soften (about 3 minutes).
Add noodles to the pan with the meat and vegetables. Pour the sauce over everything and mix together. Add spinach and cover. Allow to simmer for about 3-5 minutes, until the sauce is warm and the spinach has wilted.
Serve with chopped peanuts, cilantro, green onions and chili crunch. .
Substitutions and Variations
To make gluten-free: Swap the soy sauce for tamari or coconut aminos.
To make dairy-free: This recipe is naturally dairy-free.
To make vegan: Skip the chicken and swap the chicken broth for veggie broth. For a plant-based protein option, try crumbled tofu or a "veggie ground" alternative. You can also try my tofu stir fry for a similar vegan recipe.
Missing ingredients? Try these:
- Ground chicken: Swap for another ground meat like beef, pork or turkey
- Coleslaw mix: Can be substituted with 2 cups of any julienned veggies of choice (e.g. carrots, cabbage, bell peppers, etc.)
- Honey: Swap for maple syrup
- Rice noodles: Swap for ramen noodles or another noodle of choice
Equipment
Storage
Spicy peanut noodles can be stored in the fridge for up to 3 days in an airtight container.
Top Tip
When draining your rice noodles, it is common for them to clump together if they sit for too long. To prevent this, make sure you rinse off the starches after draining. You can also toss them with 1 teaspoon of neutral oil to prevent sticking. I recommend working fast so the noodles don't have too much time to badly clump.
If you are finding your sauce is not combining from just whisking, I recommend adding all of the ingredients into a blender and blending until smooth.
Frequently Asked Questions
It's unclear where this dish exactly originated from, but peanut sauce originated in Indonesia and is used in satay. The dish of noodles with peanut sauce comes from Shaxian, in the Chinese province of Fujian.
The thing I love the most about this recipe is you can completely customize how spicy they are based on your own personal preference! Add as much or as little chili crunch or sriracha sauce as you would like!
Yes, you can! I recommend draining your tofu and slicing it into even sized pieces (about 1 inch cubes). Add to a large bowl and toss in corn starch. Add 1 teaspoon sesame oil, 3 tablespoon soy sauce and toss. Place in the oven or air fryer at 400F for about 20 minutes (flipping halfway).
I typically use the broccoli coleslaw from Mann's.
You can find it in any Asian grocery store or with the "ethnic/international" aisle of a standard grocery store.
Most are, but be sure to check the ingredients if you have Celiac disease.
More Healthy Meal Recipes
Let's make those weeknight meals easy and delicious!
PS. I love seeing my recipes in action! If you decide to make my spicy peanut noodles, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Spicy Peanut Noodles with Chicken
Ingredients
- 200 g rice noodles
- 1.5 tablespoon red curry paste
- 2 tablespoon soy sauce
- 1.5 cups chicken broth
- 2 tablespoon rice vinegar
- ¾ cup peanut butter
- 1 tablespoon honey
- 1 tablespoon olive or sesame oil
- 1 teaspoon garlic minced
- 1 teaspoon grated ginger
- 1 lb Ground chicken
- 2 cup coleslaw mix
- 2 large handfuls of spinach
For serving:
- Chopped cilantro leaves
- Chopped peanuts
- Sliced green onions
- Sriracha sauce or chili crunch
Instructions
- Add rice noodles to a large bowl and cover with warm water. After 5 minutes gently separate the noodles with a fork and drain.
- Whisk together red curry paste, soy sauce, chicken broth, rice vinegar, peanut butter, and honey to make your peanut sauce.
- In a large skillet over medium- high heat, add oil. Once hot, add ground chicken and cook until it is no longer pink. Add garlic & ginger and cook until fragrant (about 1 min). Add the coleslaw mix and allow to cook until they begin to soften (about 3 minutes).
- Add noodles to the pan with the meat and vegetables. Pour the sauce over everything and mix together. Add spinach and cover. Allow to simmer for about 3-5 minutes, until the sauce is warm and the spinach has wilted.
- Serve with chopped peanuts, cilantro, green onions and chili crunch.
Brandon
Love the PB in this!!!