If you’ve been craving something flavorful, fun, and a little different, this Thai peanut sauce rice paper noodles with chicken satay recipe is going to hit the spot.
The silky rice paper noodles soak up rich peanut sauce while juicy marinated chicken satay skewers make it a filling, family-friendly meal. The best part? This dish is quick, easy, and irresistibly delicious—you can have it on the table in under 30 minutes.
What is Thai Peanut Sauce Rice Paper Noodles with Chicken Satay?
Thai peanut sauce rice paper noodles are a creative twist on a traditional rice paper noodles recipe, where sheets of rice paper are softened, cut into noodles, and tossed in a creamy peanut sauce.
Paired with chicken satay, a Thai-inspired skewer of marinated and air-fried or grilled chicken, the combination delivers layers of flavor—nutty, savory, slightly sweet, and full of aromatic spices.
This dish is a quick and easy meal especially when you use delicious, ready-to-eat Thai Peanut Sauce like Watcharee's.
Why You’ll Love Thai Peanut Sauce Rice Paper Noodles
- Quick and easy to make: This recipe comes together in under 30 minutes, perfect for weeknights.
- Flavor-packed: Creamy peanut sauce, tender chicken satay, and chewy rice paper noodles create a mouth-watering balance of textures and tastes.
- Family-friendly meal: It’s hearty enough to be dinner but light enough to enjoy any day of the week.
- Unique twist: Using rice paper sheets as noodles makes this recipe fun, different, and totally satisfying to eat.
- Versatile and customizable: You can mix and match toppings, sauces, or proteins to fit your mood.
Ingredients
- Rice Paper Sheets: The base for the noodles, giving them a chewy, silky texture once hydrated.
- Thai Peanut Sauce: Creamy, nutty, and slightly sweet, this ties the noodles together with bold flavor. I recommend Watcharee's Thai Peanut Sauce, which uses high-quality ingredients and tastes authentic!
- Chicken Thighs: Juicy and tender, they’re the perfect cut for flavorful chicken satay skewers.
- Soy Sauce: Adds a salty, umami kick to the marinade.
- Fish Sauce: Provides depth and classic Thai flavor.
- Brown Sugar: Balances the saltiness with a touch of sweetness.
- Lime Juice: Adds brightness and tang.
- Yellow Curry Powder: Infuses the chicken satay with warm, aromatic flavor.
- Turmeric: Brings earthiness and a beautiful golden color.
- Coconut Milk: Keeps the chicken moist and adds richness.
- Salt: Rounds out the flavors in the marinade.
- Bamboo Skewers: Essential for making the satay presentation.
- Crushed Peanuts or Fried Shallots: Adds crunch and extra flavor when serving.
Customizations
- Protein swap: Instead of chicken, try tofu, shrimp, or beef for your satay skewers.
- Extra veggies: Add sliced cucumber, pickled carrots, or fresh herbs like cilantro and mint to the noodles.
- Spice level: Adjust the heat by adding chopped chilies or a drizzle of chili oil to the peanut sauce.
How to Make Thai Peanut Sauce Rice Paper Noodles with Chicken Satay
Prepare the skewers
Soak the bamboo skewers in water for 10 minutes to prevent burning during cooking.
Marinate the chicken
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 evenly coated, then cover and marinate for at least 15 minutes.
Assemble the satay
Thread the chicken pieces onto skewers, keeping them flat and spaced evenly. Each skewer should hold about 6–8 pieces.
Air fry the chicken
Preheat the air fryer to 425°F. Arrange the skewers in a single layer, cooking in batches if needed.
Air fry for 10–13 minutes until the chicken is golden brown and cooked through.
Make the rice paper noodles
While the chicken cooks, dip 2 rice paper sheets in lukewarm water, shake off excess, and stack them together.
Brush a cutting board with oil and place the rice paper on top. Once softened, about 30 seconds, brush the top side lightly with oil.
Slice into 1-inch wide noodles and transfer to a bowl of cold water to prevent sticking, about 10 minutes.
Repeat with remaining rice paper.
Assemble the dish
Drain the rice paper noodles completely and place them in a serving bowl.
Warm the Thai peanut sauce in the microwave or on the stove, then pour over the noodles.
Top with chicken satay skewers and garnish with extra peanut sauce, crushed peanuts, or fried shallots.
Storage
Enjoy immediately as the rice paper noodles do not store well.
Tips
- Prevent sticking: Brushing rice paper with oil and soaking noodles in cold water keeps them from clumping together.
- Batch cooking: Air fry chicken satay in batches so each skewer cooks evenly and gets that perfect golden color.
- Sauce it up: Don’t be shy with the peanut sauce—it’s what ties the whole dish together and makes it unforgettable.
Related Recipes You’ll Love
- Soy Chili Oil Rice Paper Noodles
- Gochujang Chili Oil Rice Paper Noodles
- Ginger Scallion Oil Rice Paper Noodles
- Shallot Oil Rice Paper Noodles
Thai Peanut Sauce Rice Paper Noodles with Chicken Satay
Equipment
Ingredients
Rice Paper Noodles
- 8 sheets rice paper 22cm size
- ⅓ cup Watcharee's Thai Peanut Sauce use code HERMAN15 for 15% off!
Chicken Satay
- 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
Instructions
- Soak the bamboo skewers in water for 10 minutes to prevent burning during cooking.
- 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.
- Thread the chicken pieces onto skewers, keeping them flat and spaced evenly. Each skewer should be about 6-8 pieces.
- 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.
- 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.
- 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.
Leave a Reply