Tag Archives: Sriracha

Chicken and Noodles with Peanut Sauce

8 Apr

This recipe is a 100% Allison original, created one night a few years ago from ingredients I had in my refrigerator. It has been refined since then, and has entered our regular rotation of favorite dinners. We eat these noodles once or twice a month. I was inspired by one of my favorite dishes from Noodles & Company, the Indonesian Peanut Sauté. The recipe makes enough to serve two people for dinner with enough for two lunches the next day. Leftover, it is delicious hot or cold.

You might add some sautéed vegetables to this if you are feeling adventurous–pea pods, red peppers and carrots would be nice. Possibly even broccoli or bean sprouts, but I am not a big fan of either of those veggies.


  • 1 to 1.5 lbs. boneless/skinless chicken breasts, cut in one-inch cubes
  • 1 to 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 can (13.66 oz) lite coconut milk
  • 1/3 cup peanut butter
  • 1 tbsp. soy sauce (I use low sodium)
  • 1 tbsp. Sriracha (or more if you like spicy food!)
  • 2 tsp. lime juice
  • 1/2 tsp. granulated sugar
  • 16 oz package rice noodles (or spaghetti/angel hair/linguine)
  • 1/4 to 1/2 cup chicken broth
  • Chopped cilantro, lime wedges and crushed peanuts


  1. Boil water and cook noodles according to package directions. Drain.
  2. Heat olive oil in a large skillet with sides and add diced chicken. Cook until heated through and lightly brown.
  3. Add minced garlic to chicken and cook for about a minute.
  4. Add coconut milk (make sure to shake the can!), peanut butter, soy sauce, Sriracha, lime juice and sugar to cooked chicken. Stir and cook until heated through.
  5. Toss chicken and sauce mixture with cooked pasta, adding small amounts of broth so pasta does not stick and sauce remains a nice consistency.
  6. Serve chicken and pasta with garnish of diced cilantro, crushed peanuts, and lime wedges (if you have them… I did not this time!)