Marinated chicken breast, stir fried vegetables and egg noodles are tossed in a homemade peanut sauce for one tasty dinner. These Thai inspired chicken satay noodles are wonderfully flavorful!
This post may contain affiliate links. Read my privacy policy here.
It's no secret that I love Thai food, and this recipe has been very popular on our table recently! I made up my Chicken Satay Skewers and wanted to turn them into more of a hearty meal, and this delicious noodle recipe was born!
Chicken breast is marinated in coconut milk with ginger and lime and then tossed in a creamy and spicy peanut sauce with noodles and crunchy stir fried veggies.
This aromatic dish will keep you coming back for more!
Why you will love this recipe!
- Easy to adjust the spice levels: It's easy to adjust the heat in this dish to suit your own tastes, making it perfect for the whole family to enjoy!
- Made from scratch: No jarred sauces in sight here, this is a delicious homemade dinner that you can be proud of!
- Great textures: This dish combines crunchy veggies, succulent chicken breast and soft noodles.
- Dietary info: These chicken satay noodles are dairy-free.
Key Ingredients
- Coconut Milk: Use full fat coconut milk rather than lite (light). Lite coconut milk has water added so it's less thick and flavorful.
- Ginger, lime and garlic: Use fresh for the best taste.
- Fish sauce: A key ingredient in Thai cooking to add savory and salty deep flavors.
- Sriracha: Add as much or as little as you like for spice.
- Peanut Butter: I like to use crunchy peanut butter for extra texture. Don't use a natural peanut butter as it can become very oily.
- Chicken: I use chicken breast for this recipe. Slice it fairly thin to marinade it.
- Veggies: I used carrots, bell peppers and onions.
- Egg noodles: Quick to cook and so satisfying to eat!
How to make chicken satay noodles
Be sure to scroll down for the full recipe!
- Marinade the chicken (photo 1).
- Make the peanut sauce (photo 2).
- Stir fry the veggies (photo 3).
- Cook the chicken (photo 4).
- Add the veggies, chicken and peanut sauce to cooked noodles (photo 5).
- Stir everything together and serve (photo 6).
Recipe Variations
You can make this recipe gluten-free by using rice noodles instead of egg noodles.
This recipe can be made with chicken thigh instead of breast if you prefer, it will just take a few extra minutes to cook through.
Adjust the amount of sriracha in the peanut sauce to make it as spicy or as mild as you like.
Add in other veggies you have on hand. Broccoli, mushrooms, baby corn and sugar snap peas all work great.
Make Ahead, Storage and Reheating
You can marinate the chicken in the coconut milk several hours ahead of cooking (up to 24 hours) and the peanut sauce can also be made in advance and kept refrigerated for a couple of days and slowly reheated on the stovetop.
Once made, this dish is best enjoyed straight away, though leftovers will keep for a couple of days in the fridge. Reheat slowly on the stovetop and take care to only reheat the chicken once.
Frequently Asked Questions
These satay noodles also work great with beef, pork and shrimp, as well as tofu for a meat free dish. Cooking times will vary.
Cook one nest of egg noodles per person.
This is a whole dish by itself with carbs, protein and veggies. You can easily add a veggie side dish like Garlic Pak Choi if you like.
I love how tender and flavorful the marinated chicken is in these noodle bowls, and the homemade peanut sauce is so creamy. With flavors of lime, ginger and garlic in every bite, these chicken satay noodles are a sure fire hit!
Recipe Notes and Tips
- The chicken can be marinated for up to 24 hours. If you are in a hurry, 30 minutes will work well. You can marinate it whilst you prepare the rest of the meal.
- Slice the chicken fairly thinly so that it's easy to eat and mixes in well with the veggies and noodles.
- Cut the vegetables julienne (long thin slices).
- Don't over cook the vegetables. They should still have some crunch to them.
More Thai Inspired Recipes
Chicken Satay Noodles
Ingredients
For the chicken
- 2 large boneless and skinless chicken breasts (about 1lb / 450g)
- 1 can coconut milk
- 2 tablespoons fresh ginger (finely minced)
- 2 large garlic cloves (finely minced)
- juice of 1 lime
- 1 tablespoon fish sauce
For the peanut sauce
- 1 teaspoon oil (for cooking)
- 1 tablespoon fresh ginger (finely minced)
- 2 large garlic cloves (finely minced)
- 1 can coconut milk
- ½ cup crunchy peanut butter (120g)
- juice of half a lime
- 2 tablespoons sriracha (more or less depending on how spicy you like it)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
For the vegetables and noodles
- 2 medium carrots (cut julienne)
- 2 bell peppers (cut julienne)
- 1 large onion (cut julienne)
- 4 nests egg noodles
Instructions
Marinade the chicken
- Cut the chicken breasts into fairly thin pieces.2 large boneless and skinless chicken breasts
- Place all of the marinade ingredients into a large bowl and mix well.1 can coconut milk, 2 tablespoons fresh ginger, 2 large garlic cloves, juice of 1 lime, 1 tablespoon fish sauce
- Place in the chicken and cover well with the marinade. Cover and place in the fridge for 30 minutes or up to 24 hours. Around 4 hours will give the best results.
Make the peanut sauce
- Heat the oil in a small pot on the stovetop on a medium heat.1 teaspoon oil
- Add in the ginger and garlic and cook for a couple of minutes.1 tablespoon fresh ginger, 2 large garlic cloves
- Turn the heat to low and add in the rest of the peanut sauce ingredients.1 can coconut milk, ½ cup crunchy peanut butter, juice of half a lime, 2 tablespoons sriracha, 1 tablespoon fish sauce, 1 tablespoon brown sugar
- Heat slowly, stirring occasionally til the ingredients are all mixed together and you have a smooth sauce. Set to one side.
Make the dish
- Place water in a large pot and bring to the boil. Once boiling add the egg noodles and cook as per packet directions. Once cooked, drain and set to one side.4 nests egg noodles
- Heat a little oil in a skillet on a high heat. Once hot add in the vegetables and cook quickly whilst stirring. It will only take a couple of minutes and they should still have some crunch to them. Once cooked, set to one side.2 medium carrots, 2 bell peppers, 1 large onion
- Turn the heat to medium, and spoon the marinated chicken into the skillet. Cook through, flipping the chicken occasionally.
- Once cooked, drain the chicken through a fine mesh sieve and discard the marinade.
- Add the cooked noodles back to the large pot and add in the peanut sauce (this should still be warm, if not, reheat it quickly on the stovetop), vegetables and cooked chicken.
- Stir together and serve.
- Garnish with some sliced green onion if you like.
Notes
-
- The chicken can be marinated for up to 24 hours. If you are in a hurry, 30 minutes will work well. You can marinate it whilst you prepare the rest of the meal.
-
- Slice the chicken fairly thinly so that it's easy to eat and mixes in well with the veggies and noodles.
-
- Cut the vegetables julienne (long thin slices).
-
- Don't over cook the vegetables. They should still have some crunch to them.
Leave a Reply