Thai Peanut Chicken Noodle Bowls (Printable Version)
Tender chicken and crisp vegetables in creamy spicy-sweet peanut sauce over tender rice noodles.
# What You’ll Need:
→ Protein & Noodles
01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 9 oz dried rice noodles (medium width)
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 carrot, julienned or shredded
05 - 1 cup snap peas, trimmed and halved
06 - 3 spring onions, sliced
07 - 2 cloves garlic, minced
08 - 2 tbsp fresh cilantro, roughly chopped (plus extra for garnish)
→ Peanut Sauce
09 - 1/3 cup creamy peanut butter
10 - 3 tbsp soy sauce
11 - 2 tbsp lime juice (juice of 1 lime)
12 - 1 tbsp honey or maple syrup
13 - 1 tbsp sesame oil
14 - 1 tbsp sriracha or chili garlic sauce (adjust to taste)
15 - 2 tsp grated fresh ginger
16 - 1/4 cup warm water
→ Garnish
17 - 1/4 cup roasted peanuts, roughly chopped
18 - Lime wedges
# Directions:
01 - Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
02 - In a small bowl, whisk together all peanut sauce ingredients until smooth. Adjust consistency with more water if needed.
03 - In a large skillet or wok, heat 1 tbsp neutral oil over medium-high heat. Add the chicken and cook until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
04 - In the same pan, add garlic, bell pepper, carrot, and snap peas. Stir-fry for 3–4 minutes until just tender.
05 - Return the chicken to the pan. Add the cooked noodles and pour in the peanut sauce. Toss everything together over medium heat until heated through and well coated, about 2–3 minutes.
06 - Remove from heat. Stir in spring onions and chopped cilantro.
07 - Divide among bowls. Top with chopped peanuts and extra cilantro. Serve with lime wedges.
# Top Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Everything happens in one pan, which means minimal cleanup and maximum flavor absorption
02 -
- The sauce thickens as it sits, so don't panic if it looks thin at first
- Room temperature ingredients blend more smoothly than cold ones
03 -
- Prep all ingredients before you start cooking—this dish moves fast once you hit the stove
- Save some of the cilantro and spring onions to scatter on top at the very end