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These chicken satay noodles give you all the flavor of takeout but in a homemade dish. Peanut butter marinated chicken skewers are served with a homemade noodle salad that tastes just like traditional Thai cucumber sauce.
Who doesn’t love takeout from their favorite restaurant?
But instead of fighting traffic, and getting lukewarm food by the time you get home, try making takeout at home, it is so much better!
These chicken satay noodles are packed full of savory, warm spices and sweet creamy peanut butter, with a bright, citrusy cucumber noodle side dish.
Take out? No way; stay in!
Trust me, you’re going to love how easy it is to make these chicken satay noodles!
Ingredients for chicken satay noodles
- Boneless skinless chicken thighs – Chicken thighs have tons of savory chicken flavor. And your butcher at your local grocery store can debone chicken thighs for you, all you have to do is ask!
- Creamy peanut butter – Savory and sweet, this peanut butter is a traditional flavor in chicken satay.
- Fish sauce – Made from fermented fish, this salty, pungent sauce is essential for an ultimate umami bomb.
- Chili garlic sauce – This adds more heat, sweetness, and earthiness to the dish.
- Spices – Cumin, ground coriander, and turmeric are all warm spices that complement each other.
- Veggies – Radishes and cucumbers are crispy, clean, and fresh.
- Lime – Brings a fresh, citrus brightness to the dish.
- Brown sugar – Adds a deep, sweet molasses flavor.
Make ahead
Remember to work smarter, not harder.
You could make the marinade, and cut and skewer the chicken the night before, so it’s ready to go on the grill when you need it!
Alternative proteins
While boneless skinless chicken thighs are the best in terms of flavor, feel free to substitute boneless skinless chicken breasts.
If you’re craving beef, cut-up sirloin would work lovely here.
Looking for meatless ideas? Try using firm tofu!
Storage and leftovers
The cooked chicken can be kept stored in an airtight container in the refrigerator for up to 4 days.
The noodles side can be kept separate, also in an airtight container in the refrigerator for up to 4 days as well.
To reheat the chicken, simply place it on a microwave-safe dish, covered loosely with a damp paper towel, and cook for 3-4 minutes or until heated thoroughly.
More chicken recipes
- Craving a full-on sheet pan meal? Try my Sheet Pan Mediterranean Chicken.
- Looking for the perfect grilled chicken recipe? Try my Chili Mango Lime Grilled Chicken Thighs.
- Need something fast and easy? Try my Grilled Chicken Meatball and Peppers Skewers.
- Want perfectly crisp chicken? Try my Air Fryer Chicken Thighs.
Chicken Satay Noodles
Ingredients
- 4 boneless skinless chicken thighs, chunked
- 3 tablespoons creamy peanut butter
- 3 tablespoons boiling water
- 1 tablespoon fish sauce
- 1 tablespoon chili garlic sauce
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 8 ounces cooked spaghetti pasta
- 10 radishes, thinly sliced
- 2 mini cucumbers, thinly sliced
- 1 lime, juiced
- 1 teaspoon brown sugar
- Kosher salt, to taste
- Black pepper, to taste
- 1 tablespoon minced fresh mint
Instructions
- In a medium sized mixing bowl add chunked chicken thighs.
- In a small mixing bowl add peanut butter, boiling water, fish sauce, chili garlic sauce, ground coriander, turmeric, and cumin. Whisk until smooth.
- Pour over chicken and let marinate for at least 4 hours or up to 24 hours.
- When you’re ready to make your chicken soak 4 long wooden skewers in water for about an hour.
- Thread an equal amount of the meat onto the skewers.
- Grill on a preheated grill for about 10 minutes or until the chicken is fully cooked.
- While the chicken rests make your noodles.
- In a medium sized mixing bowl add cooked noodles, radishes and cucumbers.
- In a small bowl whisk together lime juice, brown juice, kosher salt and black pepper.
- Pour over noodles, add in mint and toss to combine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken Satay Noodles
Ingredients
- 4 boneless skinless chicken thighs, chunked
- 3 tablespoons creamy peanut butter
- 3 tablespoons boiling water
- 1 tablespoon fish sauce
- 1 tablespoon chile garlic sauce
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 8 ounces cooked spaghetti pasta
- 10 radishes, thinly sliced
- 2 mini cucumbers, thinly sliced
- 1 lime, juiced
- 1 teaspoon brown sugar
- Kosher salt, to taste
- Black pepper, to taste
- 1 tablespoon minced fresh mint
Instructions
- In a medium sized mixing bowl add chunked chicken thighs.
- In a small mixing bowl add peanut butter, boiling water, fish sauce, chili garlic sauce, ground coriander, turmeric, and cumin. Whisk until smooth.
- Pour over chicken and let marinate for at least 4 hours or up to 24 hours.
- When you're ready to make your chicken soak 4 long wooden skewers in water for about an hour.
- Thread an equal amount of the meat onto the skewers.
- Grill on a preheated grill for about 10 minutes or until the chicken is fully cooked.
- While the chicken rests make your noodles.
- In a medium sized mixing bowl add cooked noodles, radishes and cucumbers.
- In a small bowl whisk together lime juice, brown juice, kosher salt and black pepper.
- Pour over noodles, add in mint and toss to combine.
I can’t wait to make it for dinner tonight!
This looks just like what I order for take out! Can’t wait to make it!
We love to order this dish at a local restaurant. My family will think I am a hero when I make this homemade version!
This looks incredible! Seriously, I’ve been drooling. This is on my must make list. ????
LOL I bet it’s darn tasty! Looks fab and I’m reading this around dinner time…would be very happy with a bowl of this yumminess right now ????
I love chicken satay noodles! Can’t wait to try to make it at home!
What a fabulous meal! Love this idea!
This is going to be a go-to from now on. Thanks!
I think these chicken satay noodles are even better than take out!