Thai-style Chicken and Noodles

When we lived in Chicago, there were 3 Thai restaurants within a mile of our apartment. I had to walk by all 3 on my way home after work. The smell was so intoxicating – made me crave pad thai every single day. We couldn’t afford take-out very much (sadly), so I had to learn how to make something like it myself.

I like to add extra vegetables to dishes like this – the original only had carrots and onions.  There are so many yummy flavors going on that the veggies are hidden, but we still get them eaten (win).  My husband is not the biggest fan of veggies, and he even likes this dish.  He asks for “peanut butter noodles” on a regular basis.



Thai-style Chicken and Noodles (serves 4)

1/2 cup chicken broth
1/4 cup chunky peanut butter
1/4 cup low sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
1/2 teaspoon ground ginger or 2 teaspoons fresh grated ginger
2 teaspoons sriracha (less/more for heat)
4 minced garlic cloves or 2 teaspoons garlic powder
6-7 ounces whole wheat spaghetti (I use half of a box)
8 ounces chicken breast (about 1 large or 2 small)
1 teaspoon oil
2 cups green onions, sliced 2 inches long
1 cup julienned carrots
1 cup broccoli florets
1 cup zucchini, half moon slices
cilantro for garnish

1. Combine chicken broth through garlic in a small saucepan. Cook over medium heat for 5 minutes or until smooth, stirring frequently. Remove from heat.

2. Cook pasta according to package directions. Add carrots into boiling water with pasta to cook. About 3-4 minutes before pasta is done, add broccoli. About 2 minutes before pasta is done, add zucchini.

3. Cube chicken. Saute in oil until cooked through.

4. Place green onions in large bowl. Add hot pasta, cooked vegetables, chicken, and peanut butter sauce. Toss gently. Garnish with chopped cilantro.

Nutritional Information (Amount per serving):

Calories: 456
Protein: 32.5 g
Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 49 mg
Carbohydrates: 60 g
Fiber: 11 g
Sodium: 1019 mg

Recipe notes: You can substitute whatever vegetables you like or have on hand for the broccoli and zucchini. Just adjust your cooking time accordingly.  We like onions at our house, so you may want to cut down on those if you prefer less stinky breath. You can also use any whole wheat noodle you like – fettucine would be more like the shape of Thai rice noodles.  Or you could be super fancy and actually buy rice noodles.  I do realize the sodium is a little high in this recipe.  If you are watching your sodium, try cutting the soy sauce in half.  This recipe will make enough to serve 4 people, especially if you have a side dish (fruit salad would be good). If you are very hungry, you may only get 3 servings out of it.

Source:  adapted from a family cookbook

Have any nutrition questions? Need help with meal planning or a special dietary need? Send your questions to me at kimberlykmarsh(at)gmail(dot)com, and I will will answer them in upcoming posts!

12 thoughts on “Thai-style Chicken and Noodles”

  1. This recipe always looked intriguing to me but it wasn’t until I saw the mouthwatering pictures to go along with it that I decided we needed to try it. It was so delicious! Thank you!

  2. I’m excited to try it. We have a great frozen stir-fry veggie mix (peppers, carrots, broccoli, onions, pea pods) that sound delicious with this treatment or over brown rice.

  3. Pingback: Sesame Noodles | Food for Thought RD

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