Thai Peanut Chicken Noodle Bowls (Print Version)
Tender chicken and rice noodles tossed in a creamy, spicy-sweet peanut sauce with vibrant vegetables.
# What You 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
# How-To:
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.
# Expert Advice:
01 -
- The peanut sauce clings to every strand of noodle and piece of chicken, so you never get a bland bite
- You can customize the vegetables based on whatever needs using up from your crisper drawer
- It comes together faster than delivery would arrive, and tastes infinitely better
02 -
- The sauce thickens as it cools, so have that extra warm water ready to loosen it up if needed
- Overcooking the rice noodles makes them gummy, so set a timer and do not rely on appearance alone
03 -
- Prep all ingredients before you start cooking, since the stir-fry moves fast once it begins
- Double the sauce recipe and keep extras in the fridge for quick weeknight drizzling over roasted vegetables or grain bowls