Thai Chicken and Noodles with Peanut Sauce

As international week continues, Thai Chicken and Noodles with Peanut Sauce is on today’s menu.  Spicy and nutty and full of savory flavor!


What you need:


  • 8 boneless, skinless chicken thighs
  • 4 cloves garlic
  • 1  teaspoon crushed red pepper
  • 4 teaspoons fresh grated ginger
  • 2 Tablespoons brown sugar
  • 2 Tablespoons white wine vinegar
  • ½ teaspoon anchovy paste
  • 2 Tablespoons olive oil
  • 2 Tablespoons soy sauce


  • 4 cups cooked vermicelli or thin spaghetti
  • 4 Tablespoons chunky peanut butter
  • 4 Tablespoons soy sauce
  • 2 Tablespoons sesame oil
  • ¾ cup chicken broth
  • 4 cloves garlic, crushed or minced
  • 1 Tablespoons fresh grated ginger
  • 1 teaspoon crushed red pepper
  • 2-3 green onions
  • Toasted sesame to garnish

How to Do it:


Combine all the ingredients in a Ziploc bag, including the chicken.  Squeeze it and massage to make sure all the ingredients are evenly covering the chicken.  Marinate 6-8 hours.

Grill the chicken on medium-high until there is no pink.

While it is cooking, move on to the

Slice the green onions at an angle and set aside.


Combine all the ingredients except the noodles, onions and sesame seed in a saucepan.  Heat on medium, stirring frequently, until well blended and hot.


Stir in the noodles.  Toss until they are all well coated.


Add the green onions, leaving out about 2-3 teaspoons for garnish.  Toss well.


Remove chicken from grill and allow to rest about 5-10 minutes.  Slice the thighs.

Place ¼ of the noodles mixture in a bowl.  Top with two thighs, a sprinkle of green onion and some sesame seeds.


Serve hot!

Serves 4

Copyright 2015 The Lazy Gastronome