thai turkey udon noodles with peanut sauce

thai turkey udon noodles with peanut sauce

Thai turkey udon noodles with peanut sauce is my new favorite spin on a ground turkey dinner. I use lean ground turkey breast and season it with store bought thai green chili paste for maximum flavor and ease. Soy sauce and toasted sesame oil add more flavor with very minimal effort. The seasoned turkey is tossed with deliciously chewy udon noodles and everything is smothered in a slightly spicy peanut sauce. You can even sneak in some veggies by adding frozen chopped spinach to the meat.

thai turkey udon noodles with peanut sauce

This is a perfect weeknight meal but leftovers are also delicious for lunch the next day. An annoying disclaimer I feel is necessary; this is not an authentic Thai dish. The seasoning is Thai, the udon noodles are Chinese and the peanut sauce boasts Indonesian roots. This dish is purely American as it represents a fusion of many different cultures and it’s pretty delicious.

If you enjoy this thai turkey udon noodles with peanut sauce, you should try some of these other recipes on

If you give this recipe a try, please leave a comment and rating, letting me know what you thought!

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thai turkey udon noodles with peanut sauce

thai turkey udon noodles with peanut sauce

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  • Author: Sepideh Esmaili Campos


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Cucumber salad 

  • 1/2 cup rice vinegar
  • 1 tsp granulated sugar
  • 1/2 English cucumber cut into matchsticks

Peanut sauce

  • 1/4 cup peanut butter (I use unsalted, creamy)
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoon sriracha sauce
  • 1 tablespoon honey
  • 34 tablespoons water

Turkey and Noodles 

  • 4 Tbsp coconut oil
  • 1 lb ground turkey
  • 4 cloves garlic, minced
  • 2 tablespoons green Thai curry paste (I use Thai Kitchen brand)
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • Kosher salt
  • 2 packets udon noodles (about 13 ounces of noodles)


  1. Start by making the cucumber salad.
  2. In a small bowl combine the rice vinegar and granulated sugar. Drop the cucumbers into the vinegar, be sure to push the cucumbers down into the vinegar so they’re submerged.
  3. Set the cucumbers aside so they pickle while you prepare the rest of the recipe.
  4. Make the peanut sauce by whisking together the peanut butter, soy sauce, sriracha and honey in a large measuring cup or medium bowl.
  5. Add 2 Tablespoons of water to the sauce, mix to combine and test the consistency. Add more water, one tablespoon at a time, until the desired consistency is reached. Set aside while you make the meat.
  6. In a large sauce pan or shallow dutch oven, melt the coconut oil.
  7. Add the ground turkey and cook over medium heat. Use a wooden spoon to break the meat up into small pieces while it cooks.
  8. Once the ground turkey is cooked through, 8-10 minutes, add the minced garlic, chili paste, soy sauce and sesame oil to the meat.
  9. Cook and stir until the ground turkey is coated with all the seasonings.
  10. Add ⅓ cup of water to the meat and let it simmer over medium low heat while you prepare the noodles. Simmer the turkey until the water has evaporated.
  11. Bring a large pot of salted water to a boil and cook the udon noodles according to package directions.
  12. Once the noodles are cooked, use tongs to transfer the noodles into the meat sauce (it’s ok and preferable if some of the starchy water transfers into the meat sauce).
  13. Toss to combine the noodles and the meat.
  14. Divide the meat and noodles into your serving dishes, drizzle the peanut sauce over the top and serve the cucumber salad on the side.
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