Thai-Style Peanut Noodle Stir-Fry

This saucy, slurp-worthy stir-fry comes together in about half an hour and tastes like something you'd order at your favorite Thai spot. A creamy peanut sauce coats every noodle and crisp veggie with just the right balance of savory, sweet, and tangy. It's the kind of weeknight dinner that makes you forget delivery ever existed.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 8 oz lo mein or rice noodles
• 1 lb boneless chicken breast, thinly sliced
• 2 cups broccoli florets
• 1 cup shredded carrots
• 3 cloves garlic, minced
• 1/3 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp sriracha
• 2 tbsp vegetable oil
• 2 green onions, sliced, for garnish

Directions

1. Cook noodles according to package directions, then drain and set aside, tossing with a splash of oil to prevent sticking.
2. Whisk together peanut butter, soy sauce, lime juice, honey, sriracha, and 3 tablespoons of warm water in a small bowl until smooth; set sauce aside.
3. Heat 1 tablespoon of oil in a large wok or skillet over high heat, add the chicken, and cook 5 to 6 minutes until golden and cooked through, then transfer to a plate.
4. Add the remaining oil to the pan, toss in the garlic, broccoli, and carrots, and stir-fry for 3 to 4 minutes until the veggies are tender-crisp.
5. Return the chicken to the pan along with the cooked noodles, then pour the peanut sauce over everything.
6. Toss everything together over medium heat for 1 to 2 minutes until the sauce coats every noodle and the dish is heated through.
7. Serve immediately topped with sliced green onions and extra sriracha if you like things spicy.

More recipes to try

Chicken Tenders Mashed Potatoes Peanut Butter Cookies Pesto & Cherry Tomato Flatbread Spaghetti Carbonara Bayou Zest Shrimp & Grits