Thai Peanut Sauce Rice Paper Noodles | Quick Thai Dinner

If you love creamy Thai peanut sauce and chewy noodles, these Thai Peanut Sauce Rice Paper Noodles are a must-try. This easy recipe transforms rice paper sheets into soft, silky noodles tossed in a rich, savory peanut sauce with classic Thai-inspired flavors like garlic, lime, and chili. Perfect for busy weeknights, this dish can be made with your favorite protein—such as chicken satay, shrimp, or tofu—and finished with fresh herbs and crunchy toppings for texture. Whether you’re cooking in the U.S., UK, or anywhere you crave a takeout-style Thai noodle bowl at home, this recipe offers a quick and satisfying meal with bold, restaurant-style flavor in under 30 minutes.

Author

Herman at Home

Prep Time

15 minutes

Cook Time

15 minutes

Servings

2

Category

Main Course

Cuisine

Thai

Ingredients

• 8 sheets rice paper 22cm size
• ⅓ cup Watcharee's Thai Peanut Sauce
• 1 pound chicken thighs boneless, skinless, cut into 1-inch chunks
• 2 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1.5 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 teaspoon yellow curry powder
• 1 teaspoon turmeric
• ¼ cup coconut milk
• ⅛ teaspoon salt
• 6-8 bamboo skewers 6 inches long

Directions

1. Soak the bamboo skewers in water for 10 minutes to prevent burning during cooking.
2. In a large bowl, combine the chicken thighs, soy sauce, fish sauce, brown sugar, lime juice, curry powder, turmeric, coconut milk, and salt. Mix well until the chicken is evenly coated, then cover and marinate for at least 15 mins.
3. Thread the chicken pieces onto skewers, keeping them flat and spaced evenly. Each skewer should be about 6-8 pieces.
4. Preheat the air fryer to 425°F. Arrange the skewers in a single layer in the basket, cooking in batches if needed. Air fry for 10–13 minutes until the chicken is golden brown and cooked through.
5. While chicken is cooking, quickly dip 2 pieces of rice paper in lukewarm water, shake off excess water, then stack together. Brush your cutting board with oil then place the rice paper on top. Once rice papers are rehydrated, about 30 seconds, brush the top side of the rice paper with some oil (to prevent from sticking later). Cut noodles into 1 inch thick noodles. Transfer noodles to a bowl of cold water to keep it hydrated, about 10 mins. Repeat with remaining rice paper.
6. When ready to serve, drain rice paper noodles completely then add to a bowl. Quickly warm Watcharee Thai peanut sauce in the microwave or stove then pour over rice paper noodles. Add chicken satay on top and serve with extra Watcharee Thai Peanut Sauce and crushed peanuts or fried shallots.