Spicy Peanut Noodles – Just scrape

In this super easy spicy peanut pasta recipe, tender broccoli, carrots, peppers and onions are tossed with chicken and pasta in a flavorful and creamy peanut sauce. For 4 to 6 people, depending on the portion size.

Sometimes you just crave a bowl of pasta.

And that’s my comfort food. Since my family is not a fan of peanut sauce (I know) I’ll make this for myself one night if it’s just me. While it does require some prep, overall it’s a pretty easy dish to make.

This noodle bowl isn’t authentic in any way, but these flavorful peanut noodles are precious. I like to use chicken thighs because they have so much more flavor, but chicken breasts can also be used. I quickly cut them into bite-sized pieces and “marinate” them in a mixture of baking soda, garlic powder, salt, and coconut aminos. The baking soda will tenderize the meat and keep the chicken juicy and tasty. You can play with the veggies here if you want, but I really like the combination of broccoli, peppers, and carrot as it adds color, texture, and flavor to this dish. Now to the noodles. Honestly, you can use whatever pasta you like! Personally, when I eat pasta, I try to choose either plant-based (like Banza!) or pasta with added protein.

I hope you love this as much as I do!

To make these Spicy Peanut Noodles with Chicken you will need:

for the chicken:

• baking powder – Used to tenderize the meat.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• kosher salt – Enhances the flavors in the marinade and flavors the chicken.
• Coconut Amino Acids – Can be substituted for gluten free with low sodium soy sauce or tamari. (more on coconut aminos below)
• boneless, skinless chicken thighs – Can also use boneless, skinless chicken breasts.

the sauce:

• Coconut Amino Acids – Can be substituted for gluten free with low sodium soy sauce or tamari. (more on coconut aminos below)
• creamy peanut butter – I preferstir until smooth, but crunchy peanut butter is fine too.
• honey – Adds a touch of sweetness.
• Sriracha – Adds delicious flavor and warmth.
• toasted sesame oil – Adds distinct flavor and nuttiness.

for the pan:

• olive oil – Or avocado oil. This will be used to sauté the chicken and veggies.
• broccoli florets – Trimmed and bite sized.
• carrots – Thinly sliced ​​at a slight angle.
• yellow onion – Adds flavor and subtle texture.
• garlic (fresh) – Gives a distinct, strong taste.
• spaghetti noodles – Or use another thin long noodle. I like to up the protein so I use spaghetti plus protein.
• chopped peanuts – For texture and salty peanut flavor.
• green onion – Adds a mild fresh onion flavor.
• coriander – Lends a touch of herbaceous freshness.
• Sriracha – For extra warmth when serving.

Make the chicken:

In a bowl, measure and add 1/2 teaspoon baking soda, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1 tablespoon coconut aminos.

What are coconut aminos?

Coconut Aminos is a flavorful and salty sauce made from the fermented sap of the coconut palm and sea salt, but it doesn’t taste like coconut at all. Its consistency and deep brown color are similar to soy sauce. It’s also soy, gluten, and wheat free. With that in mind, coconut amino acids are a healthy substitute for those on a restrictive diet.

Stir well to combine. It may foam a little.

Add 1-1/4 pounds boneless, skinless chicken thighs (or breasts), diced into bite-sized pieces.

Throw in the coat and step aside.

Make the sauce:

In a medium bowl, measure 1/3 cup coconut aminos, 2 tablespoons creamy peanut butter, 1 tablespoon honey, 2 teaspoons sriracha (more or less if desired), and 1 teaspoon toasted sesame oil.

Whisk to combine. It might look a little grainy, but once it’s added to the hot pan and tossed with the other ingredients, it becomes smooth. Set these aside.

Heat a large 10- to 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil and 1 teaspoon toasted sesame oil.

Once hot, add the chicken thighs in an even layer and cook for a few minutes before turning.

Cook until no longer pink. Transfer to a clean plate and set aside.

Bring a pot of salted water to a boil.

Once cooked, add 8 ounces of spaghetti or pasta of your choice and cook according to package directions.

While the chicken is cooking, prepare the vegetables. You will need 8 ounces broccoli florets, 1/2 cup sliced ​​carrots, 1/2 cup diced onion and red bell pepper, and 2 (large) cloves of fresh garlic, chopped.

Leave any fat/juice left over from the chicken in the pan and add the vegetables and garlic with a small pinch of salt. If there isn’t much fat in the pan, add a little more oil.

Stir and coat with fat/oil.

And cook until the vegetables have reached the desired degree of doneness. I like mine with a little bite.

Drain the cooked pasta and add to the pan. I use tongs and take the pasta right out of the pot and add it to the pan.

Return the chicken to the pan and pour in the peanut sauce.

Swirl well to combine.

Serve and garnish with crushed peanuts, scallions, cilantro, and extra sriracha for a spicier kick

Who would have thought that something so simple could be so delicious?

Enjoy! And if you try this Spicy Peanut Noodles recipe, let me know! Take a picture and tag me chirp or instagram!