This post may contain affiliate links. Please read our disclosure policy.
One skillet Thai Chicken Noodles, all made in one pan. When I first thought of this idea, I honestly assumed it would be way too complicated with too many steps involved. Turns out, it’s surprisingly easy and ready in just 35 minutes, making it a weeknight-friendly chicken Thai noodle recipe you’ll come back to again and again.
The end result is sticky, juicy chicken thighs coated in a rich Thai-inspired marinade, served with Thai-style rice noodles that soak up every bit of flavor. The sauce leans creamy and savory, giving you that comforting peanut Thai chicken noodles vibe without feeling heavy. Everything cooks together in the same skillet, or any non-stick pan you have on hand, which means less washing up and a bowl of deeply satisfying Thai peanut chicken noodles at the end. Who’s in?
What Makes This Recipe So Good
This Thai Chicken Noodles recipe is all about smart layering. Browning the chicken thighs first builds deep flavor in the pan, which then becomes the foundation of the sauce. When the noodles cook directly in that same skillet, they soak up every bit of the savory, slightly sweet Thai-inspired marinade.
The peanut-based sauce is rich but balanced, coating the noodles without overpowering the chicken. It delivers that comforting peanut Thai chicken noodles experience while still letting the freshness of the ingredients come through. Everything finishes together in one pan, creating Thai peanut chicken noodles that feel indulgent.
What Goes Into Thai Chicken Noodles
This Thai Chicken Noodles recipe keeps the ingredient list practical but intentional.
- Chicken Thighs: Skin-on, bone-in thighs stay juicy and flavorful, even after simmering in the sauce. The skin renders down and adds richness that carries through the entire dish.
- Thai Sweet Chili Sauce: This forms the backbone of the marinade, bringing sweetness and gentle heat that balances the salty and tangy elements of this chicken Thai noodle recipe.
- Rice Stick Noodles: These noodles soak up the sauce beautifully when tossed straight into the pan, giving you soft, glossy strands that define great peanut Thai chicken noodles.
- Fish Sauce: A small amount adds depth and savory balance, sharpening the sweetness and making the finished Thai peanut chicken noodles taste layered rather than flat.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Thai Chicken Noodles
- Prep Chicken: Preheat oven to 200°C | 400°F. Whisk glaze ingredients, then pour 2 cups into a saucepan, reserve, using only 1/4 for the chicken. Trim excess skin and fat, toss them in the marinade, and set aside.
- Sear the Chicken: Heat the peanut oil in a large skillet over high heat and sear the chicken thighs for 4 to 5 minutes per side until deeply browned. This step builds the base flavor that carries through the entire Thai Chicken Noodles dish.
- Roast and Caramelise: Transfer the skillet to the oven and bake for 25 to 30 minutes until cooked through. Switch the oven to grill or broil and cook for another 3 minutes until the skin is glossy, caramelised, and lightly charred.
- Thicken Sauce and Prep Noodles: While the chicken cooks, simmer reserved glaze over low to medium for 3 to 5 minutes until thickened. In the final 10 minutes, soften the rice noodles according to package instructions.
- Build the Noodles: Remove the chicken and keep warm, then drain excess fat from the skillet if needed. Add one cup of the thickened glaze to the pan with the noodles and toss for about a minute, then stir through the bean sprouts and grated carrot until just tender.
- Finish and Serve: Return the chicken to the skillet over the noodles, allowing everything to come together. Garnish with green onions, red chilli, and crushed peanuts, then serve with the remaining sauce for spooning over these sticky, saucy Thai Chicken Noodles.
These Thai Chicken Noodles are rich and saucy on their own, so pairing them with something fresh or lightly savory helps balance the meal. Garlic Green Beans with Parmesan are a great option, adding a crisp bite and a subtle salty finish that cuts through the creamy sauce without distracting from the main dish.
For something a little more comforting, Buttery Garlic Mushrooms bring extra depth and warmth that complements the noodles beautifully. If you want to round things out with a lighter contrast, Thai Chicken Meatball Salad adds freshness and herbs while staying true to the same Thai-inspired flavor profile, making the whole meal feel cohesive and satisfying.
Tips For Making Thai Chicken Noodles
- I always start the chicken skin-side down and leave it alone longer than I think I should. That patience is what gives you properly crisp skin.
- Rice noodles can go from perfect to overdone fast. I usually pull them out just before they’re fully soft, knowing they’ll finish cooking once they hit the sauce.
- Before the noodles go in, I give the sauce a quick taste. Some days I add an extra squeeze of lime, other days a splash of water, depending on how sweet or salty it’s feeling.
- If the sauce starts looking too thick in the pan, don’t panic. A couple of tablespoons of hot water loosens everything up and keeps the Thai peanut chicken noodles glossy instead of clumpy.
Recipe FAQ’s
Make sure the noodles are well drained and tossed straight into the sauce while it’s hot. Stir constantly for the first minute so they get evenly coated.
Add the noodles only after the sauce has thickened slightly and the chicken is fully cooked. This timing helps the noodles absorb flavor without overcooking, which is key to a successful chicken Thai noodle recipe.
Reheat in a skillet over medium heat with a tablespoon or two of water. This gently loosens the sauce and brings the noodles back to life without overcooking the chicken.
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
One Pot Thai Chicken Thighs + Noodles
Ingredients
- 6 skin on bone in chicken thighs
- 1 teaspoon peanut oil
- 3 green onions finely sliced
- 1 red chilli small, finely sliced
- 1/4 cup peanuts crushed
Marinade/Stir Fry Noodles:
- 1 cup Thai sweet chili sauce use sugar-free for lower carb
- 1/3 cup low-sodium soy sauce
- 1/3 cup rice wine vinegar or white vinegar
- 6 tablespoons coconut sugar or brown sugar, use brown sugar substitute for lower carb
- 4 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon lemongrass minced
- 1 tablespoon garlic minced
- 2 teaspoons sesame oil or peanut oil
- 6.5 oz rice stick noodles prepared to package instructions (usually boiled for 5-6 minutes)
- 3/4 cup bean sprouts
- 1 carrot large, grated
Instructions
- Preheat oven to 200°C | 400°F.
- To prepare the glaze, combine all of the glaze ingredients in a deep bowl; whisk until combined. Pour about 2 cups of the sauce into a small, non stick saucepan and reserve for later (you need only 1/4 cup of sauce for the marinade).
- Trim any extra skin and fat from the chicken thighs. Place the thighs into 1/4 cup of marinade and toss to evenly coat.
- Heat the peanut oil in a large skillet over high heat and sear the thighs on both sides until browned (about 4-5 minutes each side).
- Transfer to the preheated oven and bake until cooked through (about 25-30 minutes). Change your oven settings to grill or broil, and broil for an extra 3 minutes, or until the skin is caramelised and slightly charred. They will look shiny from the glaze.
- While the chicken is in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 3-5 minutes).
- In the last 10 minutes of the chicken cooking time, prepare the rice noodles to package instructions (usually placing them into a bowl and covering in boiling water for 5-6 minutes until softened).
- When the chicken is golden and crispy, remove from the oven; transfer to a warmed plate and keep warm by lightly tenting with foil.
- Drain half of the excess chicken fat from the skillet and remove any charred pieces (this is optional). Heat skillet over medium-high heat and add one cup of the glaze with the prepared noodles. Stir fry for about a minute to combine, add in the bean sprouts and carrots; stir fry for a further minute or two.
- Remove from heat; place the chicken back into the skillet over the noodles.
- Garnish with the green onion slices, red chilli and sprinkle with the crushed peanuts. Serve with the remaining glaze!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made the 1 skillet Thai chicken thighs and noodles tonight. Perfect!!!
My guests thoroughly enjoyed.
My photos looked just like yours 👍