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Thai Noodles with Vegetables, Chicken, and Peanut Sauce

  • Yield: 4 servings 1x


See link below for Thai Coconut Turmeric Peanut Sauce
You can use vegetables of choice--we often use whatever little bits we have in the refrigerator, but our favorite is butternut squash, carrots, snap peas, and red bell pepper because the color is wonderful.


  • 1 small pkg rice linguine, spaghett, or ramen noodles (cooked and drained)
  • 1/2 head cauliflower florets (separated )
  • 1 cup butternut squash (cubed)
  • 1/2 cup carrot (julienned or cut in small dice)
  • 1/2 cup mushrooms (sliced)
  • 1/2 medium red bell pepper (diced)
  • 1/2 cup snap or snow peas (cut into 1 inch pieces)
  • 1/4 cup fresh mint (chopped)
  • 2 tbs fresh thai basil (chopped)
  • 1/4 + 2 Tbs cup cilantro (chopped)
  • 1 tbs coconut or avocado oil
  • 1 cup cooked chicken (shredded)
  • 1 1/2 tbs soy sauce
  • 1 tbs rice vinegar
  • to taste salt
  • 1/2-1 cup thai coconut turmeric peanut sauce (See recipe in link below)


  1. Heat oil in a wok over high heat.
  2. Add the squash, cauliflower, and carrot to the wok and cook until just beginning to get tender, about 5 minutes.
  3. Add the snap peas, bell pepper, and mushrooms and cook until mushrooms release their liquid, about 4 minutes.
  4. Add the salt, vinegar and sy sauce to the pan and mix well.
  5. Cover and allow to cook about 2-3 minutes until vegetables are crisp tender.
  6. Add the mint, basil, cilantro, and chicken and cook until chicken is warm.
  7. Add the cooked and drained noodles and the peanut sauce and toss to coat the noodles and vegetables.
  8. Top with cilantro and chopped peanuts when serving.


Source: PRED university

Link to:  Thai Coconut Turmeric Peanut Sauce

  • Category: Main Dish
  • Cuisine: Asian


  • Calories: 400
  • Fat: 19.64 g
  • Carbohydrates: 45.61 g
  • Protein: 10.44 g
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