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Peanut Noodles with Shredded Chicken Recipe
Ash Tyrrell

Peanut Noodles with Shredded Chicken Recipe

I first made this peanut noodles with shredded chicken recipe on a night when I had leftover chicken sitting in my fridge and no real plan for dinner. One whisk of peanut butter, soy sauce, garlic, and a little chile-garlic sauce later, I knew I had something worth repeating. It's the kind of bowl that comes together while the pasta water is still boiling, and it tastes like way more effort than it actually takes.
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts – this becomes your shredded chicken, so pick even-sized pieces for consistent cooking
  • 1/2 cup smooth natural peanut butter – the base of the sauce go for natural peanut butter so it isn't overly sweet
  • 2 tablespoons reduced-sodium soy sauce – adds savory depth without making the sauce too salty
  • 2 teaspoons minced garlic – fresh garlic gives the sauce a much sharper flavor than the jarred kind
  • 1 1/2 teaspoons chile-garlic sauce – this is where the heat comes from adjust to your spice comfort level
  • 1 teaspoon minced fresh ginger – use fresh ginger not the dried version, for a brighter, zestier bite
  • 8 ounces whole-wheat spaghetti – holds the sauce well and adds a nutty flavor that pairs nicely with peanut butter
  • 12 ounces fresh vegetable medley carrots, broccoli, snow peas – pick a colorful mix so the dish looks as good as it tastes
  • 1/4 cup chopped peanuts for topping – gives the finished bowl a nice crunch, don't skip this if you want texture
  • 2 tablespoons chopped green onion for topping – adds a fresh, mild bite that balances the rich sauce

Method
 

  1. Place the chicken breasts in a saucepan and cover with water, then bring it to a boil. Reduce the heat, cover, and let it simmer gently for 10 to 12 minutes until it's cooked through and no longer pink inside. Once it's cool enough to handle, shred it into bite-size strips with two forks or your hands.
  2. While the chicken cooks, whisk the peanut butter, soy sauce, garlic, chile-garlic sauce, and ginger together in a large bowl. I like to whisk it until it's completely smooth with no streaks of peanut butter left. If it feels too thick at this point, that's fine, since you'll thin it out later.
  3. Bring a large pot of water to a boil and cook the spaghetti until it's just shy of tender, about a minute less than the package suggests. Add the vegetable medley to the same pot and cook for one more minute, just until everything is tender-crisp.
  4. Drain the noodles and vegetables, but save a cup of the cooking water first. Rinse them briefly with cool water to stop the cooking. Stir a splash of the reserved cooking water into the peanut sauce to loosen it, then add the noodles, vegetables, and shredded chicken to the bowl and toss well until everything is coated.
  5. Top the bowl with chopped peanuts and green onion right before serving. I like to taste it at this stage and add a little extra chile-garlic sauce if I want more heat, or a splash of soy sauce if it needs more salt.

Notes

  • I always reserve extra pasta water because the sauce thickens fast once it hits the noodles, and that starchy water saves it every time.
  • I shred the chicken while it's still slightly warm since it comes apart so much easier than once it's fully cooled.
  • I like to double the sauce and keep half in the fridge for lunch bowls later in the week.
  • I toast the chopped peanuts for a minute in a dry pan before topping the noodles, and it makes the crunch so much better.
  • I taste the sauce before adding it to the noodles since peanut butter brands vary a lot in saltiness and sweetness.