Got some leftover chicken and don’t know what to do with it?
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These quick and easy Thai-inspired noodles are the perfect way to transform it into something incredible! Packed with fresh, crunchy greens, tossed in a creamy, nutty sauce, and finished with a zing of lime, this dish is bursting with bold flavors. And the best part? It’s ready in just 30 minutes!
Why You’ll Love It:
- Quick & Easy – A satisfying meal in just 30 minutes!
- Perfect for Leftovers – Got leftover chicken? This is the best way to use it up.
- Full of Greens – Broccoli, green beans, and green pepper add freshness and crunch.
- Creamy & Flavorful – A rich peanut sauce with warming Thai spices makes every bite irresistible.
- Easily Customizable – Swap out the veggies, adjust the spice level, or add your favorite protein.
Ingredients:
For the Noodles
- 2 portions of noodles (rice or egg noodles work best)
- 1 full kettle of boiling water
- ¼ tsp salt
For the Sauce
- 1 tbsp peanut butter (smooth or crunchy)
- 1 tbsp soy sauce
- 1 tsp sugar
- Boiled water (see pantry for exact amount)
For the Stir-Fry
- 1 small head of broccoli (cut into small florets)
- 100g green beans (trimmed and halved)
- 1 green pepper (sliced into thin strips)
- 1 cup leftover cooked chicken (shredded)
- 1 tbsp yellow Thai style paste
- 1 tsp Thai style spice blend
- 1 lime (cut into wedges)
- 25g peanuts (roughly chopped or crushed)
- Oil (for frying)
- Salt and pepper (to taste)
Prepping & Cooking Time:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Instructions:
1 Cook the Noodles:
Pour some of the boiled water into a measuring jug for the sauce (check your pantry for the exact amount).
Pour the remaining water into a medium saucepan, add ¼ tsp salt, and bring it back to a boil.
Add the noodles and cook for 4 minutes (or according to package instructions) until just tender.
Drain the noodles in a sieve and immediately run them under cold water—this stops them from sticking together.
2 Make the Peanut Sauce:
In a small bowl, mix together:
Peanut butter
Soy sauce
Sugar
Boiled water (from earlier)
Stir well until smooth and creamy. (TIP: If your peanut butter is too stiff, place the jar in a bowl of hot water for 1 minute to soften.)
3 Stir-Fry the Veggies & Chicken:
Heat a drizzle of oil in a large frying pan over high heat.
Once hot, add the broccoli and stir-fry for 6-7 minutes until it starts to soften. Season lightly with salt and pepper.
While the veg cooks, use a rolling pin to crush the peanuts inside the unopened sachet.
Add the shredded leftover chicken to the pan and stir for 1-2 minutes until warmed through.
4 Add the Thai Flavors:
Reduce the heat to medium, then stir in:
- Yellow Thai style paste
- Thai style spice blend
Cook for 1 minute, stirring constantly, until the spices become fragrant and aromatic.
Pour in the peanut sauce mixture and stir everything together. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly.
5 Combine & Serve:
Add the cooked noodles to the pan and toss everything together for 1-2 minutes, ensuring the sauce coats every strand. (If it looks too thick, add a splash of water to loosen it up!)
Squeeze in half of the lime juice, then remove from heat.
Taste test! Add more salt, pepper, or lime juice if needed.
Divide into bowls, sprinkle over the crushed peanuts, and serve with the remaining lime wedges on the side.
Pro Tips:
- Don’t Overcook the Noodles – They’ll continue softening in the sauce, so aim for slightly firm (al dente) when boiling.
- Leftover Chicken Hack – If your leftover chicken feels a bit dry, sprinkle it with a few drops of water before reheating in the pan. This helps restore moisture!
- Make it Creamier – Want a richer sauce? Add a splash of coconut milk for extra creaminess.
- Add a Kick – If you love spice, toss in chili flakes or sriracha for an extra fiery kick.
FAQs:
Can I use fresh chicken instead of leftover chicken?
Yes! Just dice up fresh chicken and stir-fry it before the veggies for 5-6 minutes, until golden and cooked through. Then continue with the recipe.
What if I don’t have Thai style paste?
You can swap it with red curry paste or a mix of grated ginger, garlic, and a pinch of turmeric for a similar flavor.
Easy Yellow Thai Noodles with Leftover Chicken
Ingredients
For the Noodles
- 2 portions of noodles (rice or egg noodles work best)
- 1 full kettle of boiling water
- 1/4 tsp salt
For the Sauce
- 1 tbsp peanut butter (smooth or crunchy)
- 1 tbsp soy sauce
- 1 tsp sugar
- Boiled water (see pantry for exact amount)
For the Stir-Fry
- 1 small head broccoli (cut into small florets)
- 100 g green beans (trimmed and halved)
- 1 pepper (sliced into thin strips)
- 1 cup leftover cooked chicken (shredded)
- 1 tbsp yellow Thai style paste
- 1 tsp Thai style spice blend
- 1 lime (cut into wedges)
- 25 g peanuts (roughly chopped or crushed)
- Oil (for frying)
- Salt and pepper (to taste)
Instructions
- Cook the NoodlesBoil a full kettle—you’ll need this for both the noodles and the sauce.Pour some of the boiled water into a measuring jug for the sauce (check your pantry for the exact amount).Pour the remaining water into a medium saucepan, add ¼ tsp salt, and bring back to a boil.Add the noodles and cook for 4 minutes (or follow package instructions) until just tender.Drain the noodles in a sieve and immediately run them under cold water—this stops them from sticking together.
- Make the Peanut SauceIn a small bowl, mix together:Peanut butterSoy sauceKetjap manisSugarBoiled water (from earlier)Stir well until the mixture is completely smooth. (TIP: If your peanut butter is stiff, place the jar in a bowl of hot water for 1 minute.)
- Stir-Fry the Veggies & ChickenHeat a drizzle of oil in a large frying pan or wok over high heat.Once hot, add the broccoli, green beans, and green pepper. Stir-fry for 6-7 minutes, tossing frequently, until slightly softened but still crisp. Season with a little salt and pepper.While the veggies cook, chop or crush the peanuts using a knife or rolling pin.Add the shredded leftover chicken to the pan and stir for 1-2 minutes until warmed through.
- Bring in the FlavorLower the heat to medium, then stir in:Yellow Thai style pasteThai style spice blendCook for 1 minute, stirring constantly, until the spices become fragrant.Pour in the peanut sauce mixture and let it simmer for 2-3 minutes, stirring occasionally. It should slightly thicken and coat everything nicely.
- Combine & ServeAdd the cooked noodles to the pan and toss everything together for 1-2 minutes, ensuring the sauce coats every strand. (If it looks too thick, add a splash of water to loosen it up!)Squeeze in half of the lime juice, then remove from heat.Taste test! Adjust with more salt, pepper, or lime juice if needed.Divide into bowls, sprinkle over the chopped peanuts, and serve with the remaining lime wedges on the side.
