Sometimes you only crave a bowl of noodles.

And this is my go-to comfort meal. Since everyone at the table isn’t a fan of peanut sauces (I know) I will make this for myself on a night when it’s simply me. Although there is some prep involved, overall it’s a pretty simple dish to prepare.

This noodle bowl is hardly authentic in any way shape or form, however these spicy peanut noodles are flavor-packed. I like to use chicken thighs because they have so much more flavor, but chicken breasts can be used too. I quickly cut them into bite-size pieces and “marinate” them in a mixture of baking soda, garlic powder, salt and coconut aminos. The baking soda helps tenderize the meat and keeps the chicken juicy and flavor-packed. You can play with the veggies here if you’d like, but I genuinely like the broccoli, peppers and carrot combo as it gives this dish pops of color, texture and flavor. Now on to the noodles. Truthfully you can use whatever noodles you like! For me personally, if I’m eating pasta, I try to go for either plant base (like Banza!) or pasta with added protein.

I hope you love this as much as I do!

To Make These Spicy Peanut Noodles with Chicken Gather:

for the chicken:

baking powder – Used as a way to tenderize the meat.
garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
kosher salt – Enhances the flavors in the marinade and seasons the chicken.
coconut aminos – Can substitute with low-sodium soy sauce or tamari for gluten free. (more on coconut aminos below)
boneless skinless chicken thighs – May also use boneless skinless chicken breasts.

the sauce:

coconut aminos – Can substitute with low-sodium soy sauce or tamari for gluten free. (more on coconut aminos below)
creamy peanut butter – I prefer no-stir smooth however crunchy peanut butter is fine too.
honey – Lends a touch of sweetness.
sriracha – Adds satisfying flavor and heat.
toasted sesame oil – Adds distinct flavor and nuttiness.

for the stir-fry:

olive oil – Or avocado oil. This is used to sauté the chicken and vegetables.
broccoli florets – Trimmed and bite size.
carrots – Thinly sliced on a slight angle.
yellow onion – Adds flavor and subtle texture.
red bell pepper – For a pop of color and adds sweet bell pepper flavor.
garlic (fresh) – Lends distint punchy flavor.
spaghetti noodles – Or use any other thin long noodle. I like to up the protein so I use spaghetti plus protein.
crushed peanuts – For texture and salty peanut flavor.
green onion – Adds a mild fresh onion flavor.
cilantro – Lends a pop of herbaceous freshness.
sriracha – For added heat when serving.

In a bowl, measure and add 1/2 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt and 1 tablespoon coconut aminos.

Coconut aminos is a savory and salty sauce made from the fermented sap of coconut palm and sea salt, yet it does not taste like coconut at all. Its consistency and deeply brown color is similar to soy sauce. It’s also happens to be soy, gluten and wheat-free too. With that said, coconut aminos is a healthy substitute for those with a restrictive diet.

Stir well to combine. It may foam up a bit.

Add in 1-1/4 pounds boneless skinless chicken thighs (or breasts) that have been diced into bite-size pieces.

Toss to coat and set off to the side.

In a medium bowl, measure and add 1/3 cup coconut aminos, 2 tablespoons creamy peanut butter, 1 tablespoon honey, 2 teaspoon sriracha (more or less if desired) and 1 teaspoon toasted sesame oil.

Whisk to combine. It might look a little grainy but once it’s added to the hot pan and tossed with the other ingredients, it will smooth out. Set this off to the side.

Heat a large 10 to 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil plus 1 teaspoon toasted sesame oil.

Once hot, add in the chicken thighs in an even layer and let cook for a few minutes before turning.

Cook until no longer pink. Transfer to a clean plate and set off to the side.

Once boiling, add 8 ounces spaghetti or pasta of your choice and cook following the package directions.

While the chicken is cooking, prep the veggies. Set out 8 ounces of broccoli florets, 1/2 cup sliced carrots, 1/2 cup diced onion and red bell pepper and 2 (large) cloves minced fresh garlic.

Leave any fat/juices leftover from the chicken in the pan and add the vegetables and garlic with a small pinch of salt. If there’s not a lot of fat in the pan, add a little more oil.

Stir and coat in the fat/oil..

And cook until the vegetables are cooked to your desired doneness. I like mine with a little bite to them.

Drain and add the cooked pasta to the pan. I use tongs and remove the pasta directly from the pot and add it to the pan..

Return the chicken to the pan and pour in the peanut sauce.

Toss well to combine.

Serve and top with crushed peanuts, green onions, cilantro and extra sriracha for a spicier kick

Who knew something so simple could be SO flavor-packed?