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Thai Chicken Peanut Noodles

Thai Chicken Peanut Noodles with Snow Peas, Sriracha, and Sesame Seeds

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Recipe Details


This takeout favorite is even better made from scratch—and you'll be surprised at how simple it is to make. The addictively creamy sauce comes together in a flash, combining fresh ginger, garlic, soy, peanut butter, and scallions. Toss with chewy long life noodles, mini peppers, snow peas, and tender shredded chicken, then garnish with sesame seeds and an optional drizzle of Sriracha for heat.


  • < 600 Calories
  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 540
  • Protein 50g
  • Total Carb 42g
  • Total Fat 19g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • mini sweet peppers
    mini sweet peppers
  • scallions
  • ginger
    1/8 ounce
  • garlic
    1 clove
  • long life noodles
    8 ounces
    long life noodles
  • snow peas
    3 ounces
    snow peas
  • peanut butter
    1 packet
    peanut butter
  • gluten-free soy sauce
    3 packets
    gluten-free soy sauce
  • Sriracha
    1 packet
  • sesame seeds
    1 teaspoon
    sesame seeds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan


Cooking Steps

  1. Cook chicken

    Cook chicken

    Bring a medium pot of water to a boil over high heat. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board; set aside to rest.

  2. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Thinly slice mini peppers crosswise, discarding seeds and stems. Trim and discard scallion roots, then mince, keeping whites and light greens separate from dark greens.

  3. Make ginger-garlic paste

    Make ginger-garlic paste

    Trim and discard skin of ginger. Mince garlic and ginger, then combine on cutting board and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle. Repeat until ginger and garlic are broken down and a paste forms.

  4. Cook noodles and snow peas

    Cook noodles and snow peas

    Season boiling water generously with salt. Over a clean, dry surface, use your hands to gently separate long life noodles. Add snow peas and noodles to boiling water and cook, stirring occasionally to prevent sticking, until noodles are al dente and snow peas are tender, 2-3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking.

  5. Make peanut sauce and shred chicken

    Make peanut sauce and shred chicken

    In a large bowl, whisk together peanut butter, soy sauce, ginger-garlic paste, and scallion whites and light greens. Adding 1 tablespoon at a time, slowly whisk in up to 3 tablespoons warm water until sauce is smooth and pourable. Taste and season with salt and black pepper as desired; set aside for the next step. Shred rested chicken using 2 forks or roughly chop.

  6. Plate peanut noodles

    Plate peanut noodles

    To bowl with peanut sauce, add shredded chicken, mini peppers, cooked noodles and snow peas, scallion dark greens, and ⅛ teaspoon salt. Toss to coat, then divide between serving plates. Drizzle over Sriracha (feel free to use less for milder heat) and garnish with sesame seeds. Enjoy!

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