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These Peanut Noodles are a perfect copycat recipe of the Indonesian Peanut Sauté from Noodles and Company. Tender chicken, noodles, lots of veggies, and peanuts sautéed in a creamy peanut sauce.
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This Peanut Noodles recipe is a homemade version of my favorite Indonesian fried noodle dish from Noodles & Co. When I got the news that they were taking it off the menu, I was SO SAD! I knew I had to replicate all my favorite flavors of this dish at home. I knew the basic components: noodles, veggies, chicken, and peanut sauce, and I set out to make my own version! Luckily, it turned out just like it! This recipe even got my husband’s stamp of approval. In fact, he said “This is my favorite Thai noodle dish I have ever had! It’s even better than Noodles & Co!”
Ingredients in Peanut Noodles
First, please don’t be intimidated by the long list of ingredients. They’re basically pantry staples to add to or take out anything you like! It’s an extremely versatile dish with all kinds of substitutions. Here’s what you need:
- 2 pounds chicken – I like to use boneless chicken breasts, cut into thin strips.
- Vegetable oil – for sautéing the chicken. You can add a touch of sesame oil into the pan too, but remember that a little goes a long way with sesame oil.
- Sriracha chili sauce – one tablespoon, or ore depending on how spicy you like this dish.
- Lime juice – one whole lime or a tsp or so of lime juice from a bottle.
- Garlic – three whole cloves garlic, pressed
- Fresh ginger – one tablespoon, minced
- Soy sauce – four tablespoons, or a little more if you like the flavor. You can use low sodium soy sauce here too or any Indonesian sweet soy sauce you find in the Asian foods aisle at your grocery store.
- Salt & pepper – to taste
- Linguine noodles – 16 ounces. You can use ramen noodles, wheat noodles, stir-fried noodles, udon noodles, or just about any type of egg noodles you like. Boil them in a pot of water until al dente.
- Carrots – one cup shoestring cut carrots.
- Broccoli florets – two cups, chopped
- Green onion – about half a cup, or three whole green onions, finely chopped.
- Bean sprouts – one cup. You can also use rice noodles for crunch.
- Peanuts – for garnish
- 2 limes – sliced or cut into wedges for garnish
Additional Ingredients
Don’t have bean sprouts? Or Green onion? Simply switch out veggies for what you have in your fridge. This is such a versatile meal and each person’s bowl can look different! Toss in any or all of these substitutions:
- Green bell peppers
- Shredded coconut
- Sesame seeds
- Tamari
- Snap peas
- Scallions or Shallots
- Mushrooms, sliced into bite-sized pieces
- Dried red peppers
- Diced yellow, orange or red bell pepper
- Red pepper flakes
- Soba noodles
- Red cabbage
- Drizzle of maple syrup for an extra sweet flavor to balance out the spice.
- Switch up your protein to include strips of beef, shrimp, pork, etc.
- Make it vegetarian by using tofu instead of chicken.
- Any fresh herbs you like – cilantro, parsley, basil.
- Dash of rice vinegar for a tangy zing.
For the Peanut Sauce
The star of this dish is the yummy peanut sauce. You’ll never get over the deliciousness! Here’s all you need:
- Chicken broth
- Creamy peanut butter
- Sriracha or curry paste
- Honey
- Soy sauce
- Fresh minced ginger
- Garlic – pressed or minced
How to Make Peanut Sauce
Before I knew how to make peanut sauce, I was so intimidated by it! I was worried it would just end up tasting like peanut butter and not the sweet and savory sauce I like eating at my favorite restaurants. However, this peanut sauce recipe could not be easier and it turns out great every time! All you have to do is combine the ingredients in a sauce pan over medium heat to medium-high heat and stir until smooth! You can use a wok to assemble this meal, but I usually just make it right on the stovetop. Make sure there are no lumps or clumps. That’s it!
Frequently Asked Questions
What a lot of people know as ‘peanut sauce’ is actually more commonly referred to as satay sauce, or bumbu kacang in Indonesia because it is most often served with the Indonesian dish satay, which are grilled and skewered meats.
Thai peanut sauce is creamy, savory, and sweet, made with simple ingredients like peanut butter, tamari or soy sauce, sesame oil, fresh ginger, rice vinegar, and lime juice.
Peanut noodles are a pretty Americanized version of a Chinese dish, and you can find them all over the U.S. But the original dish does come from the south-eastern coastal province of Fujian in China.
Read More: 35+ Quick and Easy To Follow Dinner Ideas Your Family Will Surely Love
Other International Noodle Dishes to Try
If you like this Indonesian Peanut Sauté, check out some of our other noodle recipes from around the world!
- Yakisoba (Japanese Stir-Fry Noodles)
- Authentic Hawaiian Macaroni Salad
- Nick’s Authentic Italian Spaghetti
- One-Pot Jambalaya Pasta
- Thai Peanut Chicken
How to Make Peanut Noodles
Peanut Noodles
Ingredients
- 2 pounds chicken cut into thin strips
- vegetable oil
- 1 tablespoon sriracha sauce
- 1 lime, juiced
- 3 cloves garlic, pressed
- 1 tablespoon fresh ginger, minced
- 4 teaspoon soy sauce
- salt and pepper to taste
- 16 ounces linguine noodles
- 1 cup shoestring carrots
- 2 cups broccoli florets, chopped
- ½ cup green onion, chopped
- 1 cup bean sprouts
- peanuts, for garnish
- 2 lime slices, for garnish
Peanut Sauce
- 1 cup chicken broth
- 6 tablespoons creamy peanut butter, heaping
- 2-4 teaspoons sriracha sauce, or to taste
- 3 tablespoons honey
- 6 tablespoons soy sauce
- 3 tablespoons fresh ginger, minced
- 4-5 cloves garlic, pressed or minced
Instructions
- In a large skillet, add oil and sauté chicken. Sriracha, lime juice, garlic, ginger, soy sauce, salt and pepper.
- While the chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm.
- Re-oil the skillet, add all vegetables except bean sprouts, and saute.
- Add the chicken and bean sprouts to the skillet, cover, reduce heat and simmer for 2-3 minutes.
- Drain the noodles and combine with the peanut sauce.
- Top with veggies and chicken. Garnish with peanuts and limes.
Peanut Sauce
- Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.
Notes
- Green bell peppers
- Shredded coconut
- Sesame seeds
- Tamari
- Snap peas
- Scallions or Shallots
- Mushrooms, sliced into bite-sized pieces
- Dried red peppers
Nutrition Information
***Peanut Sauce recipe adapted from Our Best Bites
Thanks so much for providing this recipe! We tried it out on our own with some slight modifications, and were literally AMAZED at how delicious it was. We just had our 3rd batch of leftovers last night, and we both agreed that this has just cracked the top 10 of our favorite dinners. Even better than my favorite similar version from The Cheesecake Factory.
This was insanely good!
Thanks for this great recipe! 🙂 I love your blog! I made this the other night for a friend of mine who is from Indonesia (this dish actually originates from Indonesia, it’s not a ‘Thai noodle dish’ though it does get mixed up with pad thai very often–the two food cultures are actually very different) and he loved it! Of course, he said it is different than the one back home (and he thought it wasn’t spicy enough–can you imagine?!)but nevertheless his bowl was empty and he said he really liked it!! Everyone else loved it too!! Thank you!!
I think you are right! At noodles and co. I think they actually call it Indonesian Sauté. Thanks for catching that, I’m glad your friend liked it!
Actually going to make the peanut sauce, and use it over sauteed veg as well as a dipping sauce for my cream cheese and scallion wonton appetizers! excellent dipping auce…thanks for sharing!
I made this tonight and it was yummy but my sauce was SUPER runny.. 🙁 Very sad.. IDK what I did wrong..
Stephanie– to be honest, I don’t know either! It usually turns out perfectly! I would say maybe cut down on some of the liquids next time to get it to the consistency you like. Also, make sure your noodles are well drained. Other than that I don’t know what to suggest!
I am making this hopefully tomorrow! Love this dish and can't wait to try making it at home. Thai food is oh so yum 🙂
This is so delicious! I've never had Noodles & Co.'s version but now I'm not sure I need to. I will definitely be making this again! Thank you for sharing your wonderful recipes, I love your blog!
I made this recipe last night and it was AMAZING! I doubled the peanut sauce recipe because we like a lot of sauce and leftovers! (I also used a lot of veggies) As I was cooking the peanut sauce I tasted it several times and decided to add 2 more tbsp sriracha and 2 tbsps honey. To get the consistency I wanted I added more peanut butter. I also used chunky and it worked out very well! Next time I may try this dish over rice as well! We will be adding this dish to our favs! Thank you so much!
@ Steffani– You are a woman after my own heart… I ALWAYS add more sriracha because I like it pretty hot! I am always worried to put on the recipe how much Sriracha I REALLY use because I know most people don't like it as hot as I do. I am so glad that you liked it, it is definitely a "rotation" recipe at our house too!
Thanks of all of your nice comments!
Erica
Looks just amazing, and I gorgeous photo. I just "pinned" it 🙂
Thai Peanut dishes are my fav!! Can't wait to try this! Thanks! :0)
Very good! I had shrimp instead of chicken and I threw in some waterchestnuts and bamboo shoots because they were in the pantry. I also cut back on the hot sauce a bit after reading the other comments. It was just the right combination of spicy and sweet!
thanks for a great recipe! Made tonight and loved it. Had to cut back a bit on the Sriracha sauce because we can't handle things too hot, but other than that stuck to the recipe. Thanks for a great recipe website!!
I tried this a few days ago and it was much too hot (and I like hot). I would use the minimum Sriracha chili sauce next time. The flavor was good though.
Yum yum!! Very good, and really is very close to Noodles & Co, the only thing I'll do different next time is add more honey, I think the only thing that kept it from tasting exactly like Noodles & Co was it wasn't quite as sweet. Thanks for the great recipe!
Great recipe! I used only red peppers and broccoli for veggies and it turned out great. One warning – I used some where between the 3 tsp. and 4 Tbs. listed for chili sauce in the peanut sauce and it turned out just the way I like it – very hot. My two year old held a different opinion, however.
I used rice noodles. It turned out very good. As good as or better than Noodles and Co!!
I love the Indonesian peanut saute at noodles and this recipe was even better!!! I used rice noodles instead of linguine and tofu instead of chicken (vegetarian), but other than that I followed the recipe almost exactly. Thanks for posting!
This was REALLY good! My gluten-free hubby loved it and my kids ages 3, 5, and 7 also ate it. They kept saying, “My lips are burning/My chin is burning.” I substituted rice noodles for the linguine, but other than that we followed the recipe precisely.
This looks really good. I need to try this.