Thai Noodles With Chicken In A Spicy Peanut Sauce

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1 pound Udon or Linguini noodles

1 cup finely shredded carrot

1 Tbl minced garlic

1/2 cup freshly chopped scallion

3 cups cooked shredded chicken (I just poached mine), warmed

1/3 cup smooth peanut butter

1/4 cup regular soy sauce

2 Tbl rice vinegar

5 Tbl sesame oil, divided

2 Tbl light brown sugar, packed

1 tsp fresh grated ginger, don’t use ginger powder

1 1/2 tsp Sriracha

Roasted peanuts

Sesame seeds (optional)

2 Tbl cilantro, rough chopped

Shaved Brussels Sprouts (optional)



In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, 2 1/2 Tbl sesame oil, ginger, brown sugar and Sriracha. The sauce will seem thick but that’s okay. Once it hits the hot noodles it will thin out. Set the sauce aside.


Cook the noodles in large pot of salted boiling water to al dente, according to package instructions. Drain the noodles and transfer to a large serving bowl.


Drizzle the remaining sesame oil over top and toss to coat evenly.


Next, add in the carrots, shaved Brussels Sprouts, garlic, scallions and shredded chicken. Using tongs or chopsticks, toss well to coat.


Whisk sauce again, taste for hotness and pour over the chicken and noodle mixture. Using tongs or chopsticks, toss well to combine. Plate and garnish with cilantro, peanuts and sesame seeds.

View instructions at
The Kitchen Whisperer

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