salted peanuts, (optional garnish), chopped, or toasted sesame seeds, chopped cilantro, Sriracha chili sauce
Instructions
Cook: In a large heavy pot, cook noodles in well-salted boiling water, according to package instructions. Rinse with cold water thoroughly. Drain well. Transfer to a large bowl and sprinkle with 2 TB Asian sesame oil. Toss well and set aside.
Sauce: While pasta is cooking, prepare peanut sauce: Combine all sauce ingredients and whisk together in a bowl until fully incorporated. Set aside Note: sauce can be made in advance.
Toss: Toss sauce with cooled noodles until well coated. Add bell pepper, cucumber, green onions, and shredded chicken, tossing to combine well. Can be covered and chilled or kept at room temp until ready to serve. Garnish as desired when ready to serve.
Notes
For the perfect noodle texture, cook the spaghetti or linguini noodles until they are just al dente. This will prevent them from becoming mushy when you add the peanut sauce.
Rinsing the cooked noodles with cold water not only stops the cooking process but also removes excess starch, which helps to prevent the noodles from sticking together.
Don't skip the step of sprinkling the cooked and rinsed noodles with Asian toasted sesame oil. This will add a beautiful sheen to the noodles and prevent them from drying out.
Feel free to customize your Thai Peanut Noodles by adding or omitting vegetables. You can also omit the chicken for a meatless version.
Prepare the fresh vegetables and shred the rotisserie chicken in advance to save time. They can be stored in the fridge for up to 2 days before using it.
Making the peanut sauce in advance is a great time-saving tip. It can be prepared 1-2 days ahead and stored in the fridge. Just give it a good stir before using it.
This Thai Peanut Noodles recipe is a great make-ahead dish. You can prepare the entire recipe the night before and store it in the fridge. Just give it a good toss before serving.
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