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This super tasty Spicy Peanut Butter Chicken Noodles is a quick Dump & Bake dinner for busy days, BUT it has loads going on – crunchy, spicy and so much flavour, you’d never guess it was such a simple one pan recipe!
This Spicy Peanut Butter Chicken Noodles dish has it all.
A spicy, creamy sauce, nutritious veggies, crunchy peanuts, juicy chicken and oodles of noodles.
The game changer for me? It’s a whole dinner made in one pan, all we need to do is throw it all in and bake.
Why you’ll love this Chicken and Noodles recipe
⭐️ Quick and easy to prepare
⭐️ Simple ingredients but big flavours
⭐️ Full meal for the whole family
Sarah’s Notes
Dump & Bake recipes give me so much relief on busy days when even cooking dinner seems hard to squeeze in.
In my house, peanut butter and spicy sauce always go down well, so I created this Spicy Peanut Butter Chicken Noodles to keep everyone happy.
I can even prepare dinner and leave it for someone else to finish off if I’m rushing out the door, knowing that everyone is well fed and has had a portion of veg!
One Pan Chicken Noodles Ingredients
- Peanut butter – Use your favourite, or whatever you have in.
- Sriracha sauce – Or your favourite hot sauce.
- Coconut milk – This gives a lovely creamy flavour. Use full fat or reduced fat.
- Flavouring – Soy sauce and garlic granules
- Stock – Go for chicken stock. You may need a little more if it dries up quickly when cooking.
- Chicken – This recipe uses 400g breasts, cubed. You can either cut them up yourself or buy pre-chopped for reducing the prep time even more.
- Noodles – I use fine egg noodles for this recipe.
- Vegetables – Green beans and broccoli.
- To garnish – Coriander, peanuts, lime wedges and a sliced red chilli.
How to make Spicy Peanut Butter Chicken Noodles
1. Stir the peanut butter, sriracha, coconut milk, chicken stock, soy sauce, garlic granules and diced chicken together in a baking dish.
2. Nestle in the egg noodles, green beans and broccoli. Cover with foil and bake as per the recipe below. Add the garnishes and serve.
Leftovers
In the fridge This is best eaten the day you make it but you can keep this recipe in the fridge for 3 days. Reheat fully before serving again.
Reheating leftovers Just refresh with a splash of water or an ice cube when you’re reheating to stop it from drying out.
In the freezer Cooked noodles don’t generally freeze very well, but I would rather freeze than throw it away. Make sure you defrost thoroughly before reheating.
Spice level
You can always add more hot sauce at the end of the cooking time but you can’t take it away, so if you’re worried about the spiciness, use less and then add more to taste when you serve it up.
More Easy One Pan recipes…
FAQs
Yes, I would. This will help it to cook evenly and you can also check on the stock levels, and add more if needed. Give everything a good stir with some tongs about 25 minutes into the cooking time, then cover again with foil and bake for 5-10 more minutes until you have a thick sauce and your chicken and veg is cooked through.
Yes! Dump and Bake recipes are perfect for when you are low on time or energy, but if you want to reduce the time and effort even more at dinner, you could put everything into your oven dish (apart from the liquid), then keep it in the fridge, covered, until it’s time to cook (cooking time may need a little longer if the ingredients are chilled).
Add the liquid just before cooking and continue with the rest of the recipe method.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Spicy Peanut Butter Chicken Noodles {Dump & Bake}
Ingredients
- 6 tbsp Peanut butter
- 6 tbsp Sriracha sauce, Or your favourite hot sauce
- 400 ml (1 2/3 cups) Coconut milk
- 2 tbsp Soy sauce
- 1 tsp Garlic granules
- 600 ml (2.5 cups) Hot chicken stock
- 400 g (14 oz) Chicken breast, Diced
- 250 g (9 oz) Fine egg noodles
- 100 g (3 oz) Green beans
- 100 g (3 oz) Small broccoli florets
To garnish:
- 15 g (0.5 oz) Coriander, Chopped
- 60 g (2 oz) Peanuts, Crushed
- 1 Lime, Cut into wedges
- 1 Red chilli, Sliced
Instructions
- Preheat the oven to 180℃/350F fan, 200℃/400F or Gas Mark 6.
- Stir the peanut butter, sriracha, coconut milk, soy sauce, garlic granules, chicken stock and diced chicken together in a baking dish then nestle in the egg noodles, green beans and broccoli.
- Cover the dish with foil, bake for 25 minutes then lift off the foil, use some tongs to mix everything together well then pop the foil back and put in the oven for 5-10 minutes until you have a thick sauce and your chicken and veg is cooked through.
- Scatter over the chopped coriander and crushed peanuts, and a little extra hot sauce if you like spice! Serve with wedges of lime.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on January 3, 2026 and updated later to make improvements.
