Skinny Thai Chicken and Peanut Noodles

I’m sharing one of my all-time favorite dishes. It’s an absolutely delicious dinner! I love any kind of Asian noodle dish, especially a Thai one that includes peanut butter. Good news too: Peanut butter is heart-healthy.  It’s very filling and satisfying when added to a noodle dish.  The red pepper flakes add just the right amount of spice.  Each fiber-rich serving has 290 calories, 8 grams of fat, and 7 grams fiber. It’s simple to make and simply amazing!
Skinny Thai Chicken and Peanut Noodles

Helpful Tips About this Recipe

Makes 4 servings (~1½ cups each serving)

Healthy Benefits

Peanut butter is an excellent source of protein and healthy fats and can help reduce the risk of coronary heart disease. For the healthiest choice, look for brands that have no oil or sugar added.
This dish contains 7 grams of fiber, thanks to using whole-grain noodles!

Shopping Tip
Trader Joe’s sells packages of cooked, sliced, or chopped chicken breasts that are really tasty.  If you buy a cooked chicken from the supermarket, be sure to remove the skin before chopping and adding to this dish.
Chopped or crushed ginger, in a jar, can be found in the produce section near garlic, in a jar.

Vegetarian Tips

Leave out the chicken and use vegetable broth in place of the chicken broth and this dish becomes a yummy vegetarian dish.

WW Freestyle SmartPoints
WW SmartPoints

SKINNY FACTS: for 1 serving (about 1½ cups) not including chopped peanuts
290 calories, 8g fat, 1g sat. fat, 23mg chol, 20g protein, 38g carbs, 7g fiber, 675mg sodium, 2g sugar
FACTS: for Freestyle SmartPoints
224 calories, 1g sat. fat, 1g sugar, 8g protein


Skinny Thai Chicken and Peanut Noodles

Skinny Thai Chicken and Peanut Noodles

5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 290 kcal


  • 6 ounces whole-grain or whole-wheat dry spaghetti
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup reduced-sodium chicken broth
  • 3 tablespoons peanut butter, I used natural chunky
  • 1 tablespoon fresh lime juice or vinegar
  • 2 cloves garlic, minced
  • 2 teaspoon ginger, from a jar, see shopping tips
  • ½ teaspoon crushed red pepper flakes
  • 1 cup cooked chicken breast, shredded or chopped, see shopping tips
  • 1 red bell pepper, cut into thin bite-size pieces (1 cup)
  • 3 green onions, bias-sliced into ½-inch pieces
  • 2 tablespoons peanuts, finely chopped (optional)


  • Cook pasta according to package directions; drain.
  • Meanwhile, in a large pan, combine soy sauce, broth, peanut butter, lime juice, garlic, ginger, and crushed red pepper.  Cook and stir over low heat until peanut butter melts.  Add chicken, red bell pepper and green onions.  Mix well and continue to cook until chicken is heated.  Add cooked pasta and toss to coat.
  • Divide among 4 plates.  If desired, garnish with chopped peanuts.


Serving: 1.5cupsCalories: 290kcalCarbohydrates: 38gProtein: 20gFat: 8gSaturated Fat: 1gCholesterol: 23mgSodium: 675mgFiber: 7gSugar: 2gBlue Smart Points: 6Green Smart Points: 7Plus Points: 7
Tried this recipe?Let me know how it was!


  1. This is one of my favorites. I also like to make it for company. I get so many compliments and guest have no idea they are eating a “skinny” dish. I can stay on program and they enjoy a wonderful meal.

  2. What a nice comment. Thanks so much for letting me know Barb.
    Have fun skinny cooking!
    My best wishes,

  3. I made this tonight using PB2 and zoodles! It was a real hit here!!!!

    I made it without the chicken.

    Couldn’t be any easier!!! Thanks!

  4. Well, ok, what is this? I mean, the recipe looks *extremely* delicious, but in all seriousness. That makes 2 portions, not 4. How can you feed a person with 1,5 ounces of pasta, even if it includes chicken? You can individually count the spaghetti at that point. And 290 kcal is a snack, not a meal.

  5. Jessy, you can easily make this recipe to feed 2 instead of 4. Your choice.
    My best,

  6. Can spaghetti squash be substituted for the pasta in this recipe? If so, how do the ingredient proportions and Freestyle points change?

  7. I’ve never tried it with spaghetti squash but I bet it would be yummy. Or, you could make it with zoodles or cauliflower rice. I actually have a recipe on Skinny Kitchen using cauliflower rice. It has 3 Blue Freestyle points and making it with spaghetti squash would probably be the same.
    My best,

  8. Thanks very much for your prompt reply.

    Please tell me the name(s) of those recipes, so that I can find them.

    BTW, I think that you have very good recipes; I like the idea of having rich tasting meals that are low point and low calorie.


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