Thai Peanut Udon Noodles

If you need a last-minute, low-effort dinner recipe, then you need these Thai peanut noodles! Chicken, veggies, and udon noodles come together in a flavorful peanut sauce for a dish that tastes like it simmered for hours but actually took less than 30 minutes.

The Starting Five

Five things to know before making this dish!

1. Frozen stir fry vegetables are going to make this dish so much easier, you can certainly use fresh veggies, but keep in mind it will increase the ingredients list.

2. I recommend ground chicken here because it integrates more seamlessly with the noodles and absorbs the sauce better. However, you can use shredded, chopped, or even canned chicken.

3. Cook the udon noodles according to package instructions (instructions will vary based on the brand). You don’t want them too mushy!

4. This recipes makes two servings, but it can easily be scaled—perfect for meal prep!

5. I love chili crisp, so I never go without it. It’s totally optional, but it’s my secret trick for taking the flavor up a notch.

Thai Peanut Udon Noodles

Ingredients:
1 cup of frozen stir fry blend vegetables
[A splash of olive oil]
1/2 a pound of ground chicken
2/3 cup of Thai peanut sauce (available in the Asian or international aisle)
2 servings of udon noodles (I used instant ones to keep this a one-pan dish)
[1/4 cup of hot water]
2 tablespoons of diced scallions
[Optional chili crisp, if you want a spicy dish]

Directions:
1. In a large pan, add the vegetables and a splash of olive oil, and let them sauté for about 7-8 minutes on medium-low heat, stirring occasionally.

2. Add the chicken, breaking it up as it cooks, and cook it on medium-low until it’s cooked through—about 10 minutes.

3. Add the peanut sauce and udon noodles, then pour the water over top of the noodles, and gently break them up.

4. Let the peanut noodles simmer on low heat, covered, for another 7-8 minutes. Top with scallions and optional chili crisp, and serve.