Thai Noodles and Chicken

Thai Noodles and Chicken

Campbell's Kitchen 0

"The combination of peanut butter, soy sauce, red pepper and brown sugar makes this dish Thai.  The grilled chicken, coleslaw mix and chopped peanuts makes it absolutely delicious...and it's ready in just 30 minutes. "

Ingredients 30 m {{adjustedServings}} servings 472 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 72.6g
  • 23%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 883 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat the soup, peanut butter, soy sauce, lime juice, brown sugar and red pepper in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to low. Add the chicken and cook until the mixture is hot and bubbling. Remove the skillet from the heat.
  2. Add the pasta and coleslaw mix to the skillet and toss to coat. Sprinkle with the peanuts and cilantro, if desired.
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Reviews 17

  1. 18 Ratings


Recipe is to die for! I had a friend make it for me and I had to make it again only 4 days later...and I still want to make it again! Only changes were: used Healthy Request Cream of Mushroom Soup and 1 lb of chicken breast diced and sauteed. Used 3/4 package angelhair pasta. Was amazing!


I used this recipe as a starting off point; added in fresh red bell pepper, jalapenos, garlic and onion. I used asian noodles this time, but I'm thinking this would also be awesome with steamed rice.

Vino Emmy

This was edible, but I found the sauce had a weird twang to it and the coleslaw was strange. Would probably just use my usual mix of stir-fry veggies next time and play around with the sauce. My hubby liked it as is though.