Thai · main

Thai Peanut Chicken Noodles

Thai Peanut Chicken Noodles reads umami 5.9, richness 4.9 and citrus 4.8 on Palate's 0–10 flavor X-ray — a Thai main, about 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.6 / 10
• Sweet & Fruity — 4.4 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 5.9 · Richness 4.9 · Citrus 4.8 · Sourness 4.8 · Salinity 4.8 · Nutty 4.5 · Heat 3.9 · Sweetness 3.9 · Allium 3.5 · Funk & Ferment 2.5 · Warm Spice 1.8 · Herbaceous 1.8 · Fruity 1.8 · Earthy 1.2 · Floral 1.1 · Bitterness 0.9

What's in it (16)

• rice noodles — 227 g
• boneless chicken — 454 g
• salt — 5 g
• vegetable oil — 27 g
• garlic — 9 g
• ginger — 15 g
• chunky peanut butter — 109 g
• soybean soy sauce — 59 g
• lime juice — 44 g
• brown sugar — 25 g
• sriracha — 15 g
• hot oil — 109 g
• red bell pepper — 100 g
• young carrots — 473 g
• green onions — 440 g
• spanish style peanuts — 59 g

Time & effort: about 23 min · effort: involved

Nutrition (per 100 g, engine-estimated): 200.8 kcal, 10.8 g protein, 5.1 g fat, 29.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Bring a large pot of water to a boil. Remove from heat, add the rice noodles, and let stand until just pliable but still firm at the center, 6-8 minutes. Drain and rinse under cold water to stop the cooking; set aside.
2. Whisk the peanut butter, soy sauce, lime juice, brown sugar, sriracha, and hot water together in a medium bowl until smooth and pourable; set the sauce aside.
3. Pat the chicken dry and season all over with the salt.
4. Heat 1 tablespoon of the oil in a large skillet or wok over high heat until shimmering. Add the chicken in a single layer and sear undisturbed until deeply golden on the first side, 3-4 minutes, then flip and cook until golden and cooked through to 165°F, 3-4 minutes more. Transfer to a plate.
5. Reduce the heat to medium and add the remaining oil, garlic, and ginger to the same skillet. Sauté, stirring constantly, until fragrant but not browned, 30-45 seconds.
6. Pour in the peanut sauce and simmer, stirring, until it thickens slightly and coats a spoon, about 2 minutes.
7. Add the bell pepper and carrots and stir-fry until crisp-tender, 3-4 minutes.
8. Return the chicken and any accumulated juices to the skillet along with the noodles and the white parts of the green onions. Toss everything together over medium heat until the noodles are evenly coated and warmed through, about 2 minutes.
9. Taste and adjust with a squeeze more lime juice, a splash more hot water if the sauce looks tight, or extra sriracha for heat.
10. Divide among bowls and top with the green onion tops, chopped peanuts, and cilantro.

Dishes with a similar flavor shape

• Spicy Thai Peanut Noodles with Tofu — Thai
• Crispy Tofu Pad Thai — Thai
• Chinese Chicken Salad With Sesame Peanut Vinaigrette — Chinese
• Spicy Crock Pot Thai Chicken — Thai
• Vegetable Massaman Curry with Tofu — Thai

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.