Easy Thai Peanut Chicken: Creamy One-Pan Stir Fry with Veggies and Rice Noodles

Craving something creamy, savory, and just a little bit spicy? Meet your new weeknight hero: easy Thai peanut chicken. You toss everything into one pan, add a silky peanut sauce, and finish with slurpy rice noodles. It’s cozy comfort with a kick—minus the 47 dishes in the sink.

Why This Dish Slaps (And Saves Your Weeknight)

You get a full meal—protein, veggies, carbs—in one pan. That’s the dream. Plus, the sauce tastes like you ordered takeout, but you get bragging rights because you made it. Quick, flexible, and budget-friendly? Yes, yes, and yes.
This dish also plays nice with whatever veggies you have. Bell peppers on their last day? Toss ’em in. Only broccoli and carrots? Still great. The peanut sauce ties everything together like culinary duct tape.

The Core Players: What You’ll Need

Let’s simplify. You likely have most of this already.

• Chicken: Thighs for extra juicy. Breasts work if you don’t overcook.
• Veggies: Bell peppers, snap peas, carrots, broccoli, onions—pick 2–3.
• Rice noodles: Wide or medium flat noodles. They soak up sauce like champs.
• Peanut butter: Creamy, not natural if you want ultra-smooth sauce. Natural works, but whisk more.
• Flavor boosters: Garlic, ginger, soy sauce, fish sauce (optional but awesome), lime juice, brown sugar or honey, chili garlic sauce or sriracha.
• Coconut milk or water: Coconut milk = creamier. Water or chicken broth = lighter.
• Oil: Neutral high-heat like avocado or canola.
• Garnishes: Lime wedges, chopped peanuts, cilantro, green onions, sesame seeds.

Pan Choice: Don’t Overthink It

Use a large nonstick skillet or wok. Stainless works if you watch the heat and use enough oil. Cast iron can be fine, but keep the sauce from simmering forever or it’ll thicken too much.

The Game Plan: One-Pan, Zero Stress

Here’s the flow so you don’t pace around wondering what to cook first.

1. Soak the noodles: Cover rice noodles in hot (not boiling) water for 10–12 minutes until just pliable. Drain and set aside.
2. Mix the sauce: In a bowl, whisk 1/3 cup peanut butter, 2–3 tbsp soy sauce, 1 tbsp brown sugar or honey, 1–2 tsp chili sauce, 1 tsp grated ginger, 1–2 cloves garlic (minced), juice of 1/2 lime, and 1/2 to 3/4 cup coconut milk or water. Adjust to taste.
3. Cook the chicken: Slice 1 lb chicken into thin strips. Season lightly with salt and pepper. Sear in 1–2 tbsp oil over medium-high heat until browned and cooked through, about 4–6 minutes. Remove to a plate.
4. Stir-fry veggies: Add a splash more oil. Toss in sliced onions, bell peppers, carrots, and snap peas. Stir-fry 3–4 minutes until crisp-tender.
5. Bring it together: Return chicken to the pan. Pour in the sauce. Stir until glossy and hot.
6. Add noodles: Toss in drained noodles. Stir 1–2 minutes until everything coats nicely. Splash in more coconut milk or water if it looks thick. Finish with a squeeze of lime.
7. Top it off: Garnish with chopped peanuts, cilantro, green onions, and sesame seeds. Devour immediately.

Cook Time Cheatsheet

• Noodle soak: 10–12 minutes
• Sauce whisk: 2 minutes
• Chicken sear: 4–6 minutes
• Veggies: 3–4 minutes
• Final toss: 2 minutes

Total: Around 20 minutes. You’ve waited longer for DoorDash, IMO.

Flavor Balancing 101 (So It Tastes Like a Pro Made It)

Thai-style peanut sauce shines when you hit sweet, salty, tangy, and spicy. If it tastes “flat,” tweak one axis.

• Too salty? Add lime juice or a splash of water/coconut milk. Or a pinch of sugar.
• Too sweet? More soy or lime. A dash of fish sauce works magic.
• Too thick? Add warm water in small splashes and whisk.
• Too spicy? More peanut butter or coconut milk mellows heat.
• Bland? Salt with soy/fish sauce. Add an extra squeeze of lime and a hit of chili.

About Fish Sauce

It smells like danger but tastes like depth. Use 1–2 teaspoons. Skip it if you must, but FYI it adds legit umami without screaming “fish.”

Ingredient Swaps and Dietary Tweaks

This dish doesn’t gatekeep. Use what works for you.

• Protein: Swap chicken for shrimp, tofu, pork, or tempeh. For tofu, press and pan-fry until crisp before saucing.
• Noodles: Rice noodles keep it gluten-free. You can use spaghetti in a pinch (don’t @ me), but cook separately to al dente.
• Nut-free: Use sunflower seed butter or tahini. Add a pinch more sugar and a dash of sesame oil for roundness.
• Dairy-free: It already is. Just use coconut milk or water.
• Veggies: Zucchini, mushrooms, baby corn, cabbage—go wild. Slice thin for quick cooking.
• Sugar-free: Use a touch of monk fruit or skip sweetener and lean on coconut milk and lime.

Pro Tips You’ll Actually Use

These tiny tweaks turn a good stir fry into a “how did you make this?” moment.

• Slice everything thin and even. Fast cooking = juicy chicken and crisp veggies.
• High heat, short time. Keep the pan hot so veggies don’t steam.
• Sauce on standby. Whisk before you cook so you don’t scramble mid-stir-fry.
• Season in layers. A pinch of salt on chicken, then taste the sauce, then adjust at the end.
• Noodles last. Add them at the end to avoid breaking and clumping.
• Save some sauce. Keep a couple of tablespoons aside to drizzle on top before serving for extra shine.

Make-Ahead and Meal Prep

– Whisk the sauce up to 4 days ahead and keep it chilled. It may thicken—loosen with warm water.
– Chop veggies and store them in airtight containers.
– Cooked leftovers keep 3–4 days. Reheat gently with a splash of water or coconut milk so it stays glossy, not gummy.

Toppings and Serving Ideas

Let’s dress it up—because we do eat with our eyes, despite what your 2 a.m. self believes.

• Crunch: Chopped roasted peanuts, fried shallots, or crispy chili oil.
• Herbs: Cilantro and Thai basil if you’ve got it. Green onions always welcome.
• Acid: Lime wedges on the side—people can add as they eat.
• Heat: Chili flakes, extra sriracha, or jalapeño slices.
• Sidekick: Cucumber ribbons or quick pickled carrots to cut the richness.

Common Mistakes (And How to Dodge Them)

– Overcooking the noodles: Soak until flexible, not soft. They’ll finish in the pan.
– Clumpy sauce: Whisk liquids into peanut butter gradually. Add warm water if it seizes.
– Mushy veggies: Use high heat and don’t crowd the pan. Stir-fry in batches if needed.
– Bland results: Taste and adjust. A squeeze of lime and a splash of soy fix almost everything, IMO.

FAQ

Can I make this without coconut milk?

Absolutely. Use water or chicken broth for a lighter sauce. Add a teaspoon of neutral oil or a tiny splash of sesame oil for body if you miss the richness. You can also add a touch more peanut butter for creaminess.

What kind of peanut butter works best?

Creamy commercial peanut butter gives the smoothest sauce. Natural peanut butter works fine—just whisk longer and adjust salt and sweetness since natural versions vary. If it’s super stiff, warm it 10–15 seconds in the microwave before mixing.

How spicy should I make it?

Totally your call. Start with 1 teaspoon chili garlic sauce for gentle heat. Go up to 1 tablespoon if you like more kick. You can always add heat at the end, but you can’t un-spice a sauce (sadly).

Can I use leftover rotisserie chicken?

Yes. Add the shredded chicken with the sauce to warm it through—no need to sear. Since rotisserie chicken is already seasoned, taste before adding extra soy or salt.

What if my noodles turn gummy?

They soaked too long or sat too long. Rinse briefly under cool water to release starch, then toss into the hot pan with a splash of water or coconut milk to loosen. Keep them moving with tongs.

How do I make it vegetarian or vegan?

Use tofu or tempeh and skip fish sauce (or use a vegan fish sauce). Everything else stays the same. Pan-fry the tofu until golden so it holds up in the sauce.

Conclusion

This easy Thai peanut chicken hits all the right notes: creamy, tangy, salty, and a little fiery. You cook it in one pan, toss in whatever veggies you’ve got, and end up with noodles coated in a sauce you’ll want to drink—no judgment. Keep the lime handy, load up the toppings, and pat yourself on the back. You just made the weeknight winner.