Easy Peanut Noodles – A Lazy Pad Thai for Weeknights
Weeknight Thai-Inspired Dinner
When I first moved to Chicago, I really began to love Thai food. The different flavors and spices were something I really enjoyed. I still enjoy it, but I don’t live in the city anymore. When we go somewhere with a Thai restaurant, it is always on the table as a go to, but sometimes I want it without the travel. That’s how these peanut noodles became part of our rotation.
This is not authentic Pad Thai. I would never claim that, and there are plenty of decently easy recipes to make at home that are more authentic, but I am looking for something I can fit into a busy week. This dish is more like an American family’s weeknight version… familiar ingredients, easy prep, and just enough of that peanut and soy flavor to make dinner feel interesting again.
It’s one of those meals that comes together quickly, works with what you have, and still feels like you tried.
What Goes into the Easy Peanut Noodles
I’ll add the full printable recipe card at the bottom, but here’s the basic ingredient list we use.
Ingredients:
- Spaghetti or rice noodles
- Cooked chicken (shredded or diced)
- Peanut butter (creamy works best)
- Soy sauce or Coconut Aminos
- Lime juice and limes as garnish
- Garlic (optional)
- Sesame oil (optional)
- Green onions
- Red pepper flakes
- Red bell peppers (other colors work too)
- Ginger
- Cilantro
- Chopped peanuts (optional)
Instructions:
Cooking the pasta, cutting and sautéing the veggies, and mixing it all together are really the extent of this. It helps to have pre-cooked chicken, even a shredded rotisserie chicken. After everything comes together, the dish is best to allow to sit for about 20-30 minutes. It thickens the sauce and brings the flavor together.
Why This Works on Weeknights
This is one of those meals that…
- Uses pantry staples
- Comes together quickly
- Works with leftover chicken
- Feels different without being complicated
- It is a great break in many weeknight routines
A Few Notes from My Kitchen
I usually use brown rice spaghetti because we always have it, but any spaghetti would work. Though, you could use different Asian inspired noodles. I also use Coconut Aminos instead of Soy Sauce. This is a personal opinion but if you use soy, I recommend an organic one.
I don’t use rotisserie chicken, but totally would to save time. This is a great dish for leftover chicken as well.
This is a dish where you can modify the heat so keep that in mind. If you like spicy… go for it!
A Few Things That Make It Easier and Fun
You likely already have what you need, but here are a few things that help me when I make this…
- I use my larger Lodge cast iron skillet (made in the U.S.) to sauté the vegetables and bring it all together
- I love using my straining pot when making spaghetti, it is so easy!
- Serving this with chopsticks is always fun!
👉 Check out some of the tools I use to make this dish here
Final Thoughts
These peanut noodles are really tasty and fun! They break up the burgers and tacos that make up our weeks. This dish is flavorful and it lets pasta do another job. If you have a spaghetti night, rotate traditional spaghetti with pasta sauce with this dish.
It might not be the same as the Thai dishes I fell in love with, but my kids love it and that is a win for me.
If you try this easy peanut noodle recipe, I’d love to hear how it turns out for you. You can comment below or tag @bemandfam on Instagram or Facebook.
BEM and Fam 🙂
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👇 Print this Easy Peanut Noodle Recipe
- 12 ounces spaghetti your favorite, I use brown rice
- ½ cup coconut aminos or soy sauce
- ¼ cup peanut butter creamy, I use no sugar added variety
- 1 tsp. ground ginger
- ½ - 1 tsp. crushed red pepper flakes this is to taste, if low spice use none or lower amount... if you love spice use higher amounts
- 3-4 cups chicken if using rotisserie chicken shred and measure, if cooing chicken breast or thighs, use about a pound or measure
- 2 red, yellow, or orange bell pepper (or combo) chopped
- 6 green onions chopped into about ½ inch pieces, alternatively use 1 regular onion sliced
- ½ cup cilantro chopped and more to garnish
- 2-3 tbsp lime juice and extra limes to garnish
- ¼ cup peanuts (optional) chopped
- 1 tbsp butter or sesame seed oil
- 1 tbsp Worcestershire
- 3 tbsp water
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Cook spaghetti according to instructions and set aside
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In a skillet, sauté the peppers, onions, and chopped cilantro in butter or sesame seed oil, until pepper soften a bit. Add chicken and sauté for a few minutes
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While sautéing, add the soy sauce or aminos, water, Worcestershire, peanut butter, lime juice, ginger, and crushed red pepper into a small saucepan and heat until peanut butter is melted. Stirring occasionally.
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Add sauce and pasta to the chicken and veggie mix. Stir well and allow everything to combine. Take off heat and allow the dish to sit for 30 minutes (see notes).
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Serve with a sprinkle of chopped cilantro, lime wedge, and sprinkling of chopped peanuts if desired.
Notes: I put my skillet into the oven (turned off) to rest for the 30 minutes. You can serve this hot but the sauce needs time to combine.
I usually don't add the peanuts at the end because I never have any and always forget to buy them, but I find the dish tasty without them. This is though what many traditional peanut dishes have in the Thai cuisine.
