Thai Noodles and Chicken Recipe -
Thai Noodles and Chicken Recipe
  • READY IN 30 mins

Thai Noodles and Chicken

Recipe by  

"The combination of peanut butter, soy sauce, red pepper and brown sugar makes this dish Thai.  The grilled chicken, coleslaw mix and chopped peanuts makes it absolutely delicious...and it's ready in just 30 minutes. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Heat the soup, peanut butter, soy sauce, lime juice, brown sugar and red pepper in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to low. Add the chicken and cook until the mixture is hot and bubbling. Remove the skillet from the heat.
  2. Add the pasta and coleslaw mix to the skillet and toss to coat. Sprinkle with the peanuts and cilantro, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2010

Recipe is to die for! I had a friend make it for me and I had to make it again only 4 days later...and I still want to make it again! Only changes were: used Healthy Request Cream of Mushroom Soup and 1 lb of chicken breast diced and sauteed. Used 3/4 package angelhair pasta. Was amazing!

Most Helpful Critical Review
Jan 31, 2011

This was edible, but I found the sauce had a weird twang to it and the coleslaw was strange. Would probably just use my usual mix of stir-fry veggies next time and play around with the sauce. My hubby liked it as is though.


18 Ratings

Jan 11, 2011

I used this recipe as a starting off point; added in fresh red bell pepper, jalapenos, garlic and onion. I used asian noodles this time, but I'm thinking this would also be awesome with steamed rice.

Oct 07, 2013

I did not care for this recipe.

Jun 23, 2012

So delicious! I am a freak for peanut sauces and this one is very very good! My cream of mushroom soup also didn't have the garlic, and I omitted the lime juice because I am allergic, and also forgot the red peppers, but it was so delicious anyways. I cooked the chicken breast right before, and added the chicken and vermicelli noodles to the pan after the sauce boiled and heated it through (because the vermicelli noodles were rinsed in cold water) and just added the coleslaw right before serving because I didn't want it to get mushy (I like crispy/crunchy texture). Yum, thanks for sharing!

Feb 03, 2012

This was delicious. I only had two large chicken breasts, so I cut them into strips and browned them with some olive oil, salt garlic powder, black pepper and soy sauce. My Cream of Mushroom soup didn't have Roasted Garlic, otherwise I followed the recipe exactly. My family was impressed, and I was too. I will use this recipe again and again.

Dec 14, 2011

This recipe came out very thick for me, I had to add 1 cup of liquid to thin it out. And then there was to much of it. I didn't use the coleslaw mix, it's not something I like. But it tasted fine, and was a bit better when I added srirachi sauce. It works very well on spaghetti, but is a bit strange on rice

Sep 16, 2012

Delicous! I was skeptical of the Cream of Mushroom soup in the sauce, and was delighted with the outcome. Recipe as is a perfect. Any type of noodle can be used, I used spirals because that's what I had in the cupboard. I look forward to making this again.


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  • Calories
  • 472 kcal
  • 24%
  • Carbohydrates
  • 72.6 g
  • 23%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 883 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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