Thai Peanut Chicken with Sweet Potato Noodles

This recipe is sponsored by Wada Farms

Make something unique for dinner tonight!

This dish looks and tastes like a restaurant-quality meal, but it’s simple enough for a weeknight. Thai Peanut Chicken with Sweet Potato Noodles delivers bold flavor, bright vegetables, and a pleasant alternative to wheat-based noodles. From start to finish it takes under 30 minutes, so it’s a great option when you want something different without spending a long time in the kitchen.

Stir-fries are an efficient way to add vegetables to your family’s meals, and this version uses sweet potatoes as the noodle base. Sweet potatoes are nutritional powerhouses, naturally rich in carotenoids and offering potassium and fiber. Spiralized sweet potatoes make a hearty, gluten-free noodle that pairs beautifully with a savory peanut sauce, tender chicken, and crisp bok choy.

Watch and see just how simple this dish is to make:

(Video removed from this version—see the step-by-step instructions below for an easy, clear method.)

If you have extra vegetables on hand, add them. Broccoli, bell peppers, onions, or carrots would work well here. To make the meal vegetarian, swap chicken for firm tofu or hearty mushrooms and use vegetable broth instead of chicken broth. The recipe is flexible—use what you have and adjust seasoning to taste.

Recipe: Thai Peanut Chicken and Sweet Potato Noodles

Thai Peanut Sauce Ingredients

• 2 Tbsp peanut butter
• 1/4 cup chicken broth (or vegetable broth)
• 2 Tbsp soy sauce
• 2 tsp rice vinegar
• 1 Tbsp chili garlic sauce (adjust for heat)
• 2 tsp sesame oil
• 1/2 tsp ground ginger
• 2 cloves garlic, minced

Recipe Ingredients

• 2 Tbsp olive oil
• 2 lbs chicken breast, diced
• 2 medium sweet potatoes, peeled and spiralized
• 2 cups baby bok choy, rinsed and roughly chopped
• Peanuts, chopped, for garnish
• Green onion, sliced, for garnish

Instructions

1. Make the peanut sauce: In a bowl, whisk together the peanut butter, chicken (or vegetable) broth, soy sauce, rice vinegar, chili garlic sauce, sesame oil, ground ginger, and minced garlic until smooth. Set aside.
2. Prepare the sweet potatoes: Peel and spiralize the sweet potatoes, then set the noodles aside. If you prefer, you can lightly pat them dry with a paper towel to remove excess moisture.
3. Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and sauté until cooked through and lightly browned, about 5–7 minutes depending on the size of the pieces. Remove the chicken from the skillet and transfer to a bowl.
4. Cook the noodles and bok choy: Reduce the heat to medium. Add the sweet potato noodles and baby bok choy to the skillet. Cook, stirring occasionally, for about 5 minutes or until the noodles are tender but still slightly firm (al dente) and the bok choy is wilted.
5. Combine and finish: Return the cooked chicken to the skillet and pour the peanut sauce over everything. Toss gently to coat the noodles, chicken, and greens evenly. Cook just until everything is heated through and the sauce is slightly thickened, about 1–2 minutes.
6. Serve: Divide the stir-fry into bowls and garnish with chopped peanuts and sliced green onion. Serve immediately.

Tips and Variations

• Vegetarian option: Replace chicken with firm tofu or a mix of mushrooms and use vegetable broth in the sauce.
• Extra vegetables: Add broccoli florets, sliced bell peppers, shredded carrots, or thinly sliced onions when cooking the noodles for extra color and texture.
• Texture tip: For firmer noodles, cook the spiralized sweet potatoes briefly; for softer noodles, add an extra minute of cooking time. Avoid overcooking to prevent mushiness.
• Heat level: Adjust chili garlic sauce to taste, or substitute Sriracha or red pepper flakes if preferred.
• Make-ahead: The peanut sauce can be prepared ahead and refrigerated for several days. Stir before using as ingredients may separate slightly.
• Storage: Leftovers will keep in an airtight container in the refrigerator for 2–3 days. Reheat gently on the stovetop over low heat to avoid drying out the noodles.

Thanks to our friends at Wada Farms for inspiring this delicious recipe. We hope you enjoy it—please let us know if you make it and how your family responds.