Thai Peanut Noodles

Wednesday 2 May 2012

There is an old saying which says that "The mice will play while the cat's away!" Well today my cat took himself off into the city, and this country mouse decided to play with some noodles.  But not just any noodles . . .

Spicy, tasty and delicious Thai Peanut Noodles!!


Imagine your favourite pasta  mixed with chicken pieces . . .  which have marinated for a time in a spicy Italian dressing . . . and then stir fried in a bit of toasted sesame oil.


Add some crunchy julienned carrots and chopped spring onions.


Then toss the whole thing together with a tasty, lightly spiced peanut sauce.


Oh my . . . heavenly bliss.  These were some tasty!


Of course if you don't like chicken, or want a change, you can use cooked shrimp, just shorten the cooking time.  Me . . . I am happy with chicken.  Heck, I'd be happy with just the noodles!!

Hmmm . . . Italian salad dressing . . . crunchy peanut butter . . . noodles and chicken . . . soy sauce and toasted sesame oil . . .  thrown together in an English kitchen????  Dang, this is Fuuuuuusion cooking innit?

 *Thai Peanut Noodles*
serves 4
Printable recipe

Not sure how authentic this is.  I only know that it tastes delicious and is easy and quick to throw together.  Darned near instant noodle satisfaction!

1 pound of boneless, skinless chicken breast meat, trimmed and cut
into slices, about 1 inch in length and 1/4 inch thick (It helps if the chicken
is slightly frozen.  Makes it much easier to slice.)
250ml of light Italian salad dressing, divided (1/2 cup)
1/2 pound of angel hair pasta or spaghettini if that's all you have
2 TBS crunchy peanut butter
1 TBS dark soy sauce
1 TBS runny honey
1 tsp ground ginger
1/2 tsp crushed chili flakes
1 medium carrot, peeled and julienned (Use a julienne cutter, works a breeze)
6 spring onions, trimmed and chopped
1 TBS sesame oil
2 TBS fresh coriander, chopped (cilantro)
Optional garnish:  2/3 cup chopped peanuts

Coat the chicken pieces with half of the italian salad dressing.  Set aside to marinate while you cut the other vegetables.  Set them aside.   Whisk together the other half of the salad dressing, the soy sauce, peanut butter, ground ginger, crushed chili flaks and runny honey.  Set aside.

Put a pan of lightly salted water on to boil.  Once it is boiling, add the pasta and cook according to the package directions.

While the pasta is cooking.  Heat the sesame oil in a large skillet over medium high heat.  Add the chicken.  Cook, stirring until the chicken is cooked through and beginning to brown a bit.  Stir in the carrot and onions, along with the peanut sauce.  By now your pasta should be cooked. Drain the pasta well and then toss it into the pan. Toss all together.  Pour into a large serving bowl and sprinkle with the coriander and peanuts if using.  Serve immediately.


  1. I'm going to give this a try! We need some new combinations in our menu but they need to be quick and this fits the bill.

  2. Yum. I wondered what you used for the noodles. I'm can't wait to try this one. :)

  3. Oh, yum!!! I'm so glad you posted this recipe of yours, Marie! I've been having a hankering to make some of my own, but was hoping to find a really good recipe first...and now, of course, I know what to do!

    Hope you're enjoying a beautiful English springtime, dear friend...the only time I was ever there was at the end of April, beginning of May...such a beautiful time!

    Sending lots and lots of love your way...


  4. Fusion cooking,
    at its BEST : ) !!!

    Thanks for this
    yumminess, and
    have fun while the
    cat's away!!

    xo Suzanne


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