Thai Noodles with Peanut Satay and Chicken 

/ Chicken, Pasta / By

Thai Noodles with Peanut Satay and Chicken

Thai noodles with peanut satay and chicken is a dish that blends a few culinary influences, primarily from Thai cuisine, but with elements that have been popularized and adapted globally—especially in Western interpretations of Thai food.

Here’s a breakdown of its origins:

  1. Thai Satay Influence
  • Satay(grilled meat skewers served with peanut sauce) originated in Indonesia, but it became widely popular in Thailand, particularly as a street food. In Thai cuisine, chicken satayis typically marinated in a mixture of coconut milk, turmeric, and spices, and served with a rich peanut dipping sauce.
  1. Peanut Sauce
  • Though often associated with Thai food in the West, peanut sauceis not as commonly used in traditional Thai cuisine as it is in Indonesian or Malaysian cooking. However, in Western Thai restaurants, peanut sauce is a crowd-pleaser and has become a staple.
  1. Noodles
  • Thailand has a rich variety of noodle dishes (like pad thai, pad see ew, and khao soi), often stir-fried or served in brothy soups. The inclusion of peanut sauce with noodlesis more of a fusion or Western Thaiadaptation rather than a traditional Thai dish.
  1. Fusion Creation
  • The combination of noodles, peanut sauce, and chicken satayis likely a Western fusion dishthat takes inspiration from multiple Southeast Asian traditions and creates a hearty, accessible meal that appeals to global tastes.

So while each element has roots in Southeast Asian cuisine—particularly Thailand and Indonesia—the dish as a whole is more of a modern fusion, popular in Thai restaurants abroad rather than as a staple in Thailand itself.

Ingredients (Serves 4)

For the chicken:

  • 2 chicken breasts, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil (or vegetable oil)
  • 1 tsp garlic, minced
  • 1 tsp ginger, grated (optional)

For the noodles:

  • 8 oz (about 225g) rice noodles (flat or vermicelli)
  • 1 tbsp oil (for stir-frying)
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 1/2 red onion, thinly sliced
  • 2 green onions, chopped
  • Fresh cilantro and crushed peanuts for garnish

Peanut Satay Sauce:

  • 1/2 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce (optional but adds depth)
  • 1 tbsp lime juice
  • 1 tbsp brown sugar or honey
  • 1 tsp sriracha (adjust to taste)
  • 1/2 cup coconut milk or water (adjust for desired consistency)

Instructions

  1. Marinate the Chicken:
    In a bowl, mix sliced chicken with soy sauce, garlic, ginger, and sesame oil. Let sit while prepping the rest.
  2. Cook the Noodles:
    Prepare rice noodles according to package instructions. Drain and set aside.
  3. Make the Satay Sauce:
    In a small pot over low heat, combine all sauce ingredients. Stir until smooth and heated through. Thin with more water or coconut milk if needed.
  4. Cook the Chicken:
    In a large pan or wok, heat 1 tbsp oil over medium-high heat. Add marinated chicken and cook until browned and cooked through. Remove and set aside.
  5. Stir-Fry Veggies:
    In the same pan, stir-fry the bell pepper, carrot, and onion for 2–3 minutes until slightly softened.
  6. Combine Everything:
    Add noodles, cooked chicken, and satay sauce to the pan. Toss well to coat evenly. Heat through.
  7. Garnish and Serve: (Optional)
    Top with green onions, fresh cilantro, and crushed peanuts. Serve with lime wedges on the side.

Thai Noodles with Peanut Satay and Chicken