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Easy Yellow Thai Noodles with Leftover Chicken

This Thai-inspired peanut noodle stir-fry is a quick and flavorful dish perfect for using up leftover chicken.
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Course: Soup
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2

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 Noodles
    Boil 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 Sauce
    In a small bowl, mix together:
    Peanut butter
    Soy sauce
    Ketjap manis
    Sugar
    Boiled 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 & Chicken
    Heat 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 Flavor
    Lower 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.
    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 & 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! 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.