Thai Peanut Chicken Noodle Bowl
Tender chicken and chewy rice noodles swim in a luscious, creamy peanut sauce spiked with lime, ginger, and garlic. This vibrant Thai peanut chicken noodle bowl is loaded with crisp vegetables and fresh herbs, delivering restaurant-quality flavor in your own kitchen with minimal effort.
Prep Time : 20 min
Cook Time : 25 min
Servings : 4
20 min
25 min
4
Ingredients
For the Thai Peanut Sauce
• 120g creamy peanut butter
• 60ml soy sauce — this one on Amazon
• 45ml rice vinegar
• 30g honey
• 15g sriracha sauce — this one on Amazon
• 15g fresh ginger, minced
• 10g garlic, minced
• 30ml warm water
For the Chicken and Noodles
• 680g boneless skinless chicken breasts
• 300g flat rice noodles
• 30ml vegetable oil
• 200g red bell pepper, sliced
• 150g snap peas
• 100g shredded carrots
• 6g kosher salt — this one on Amazon
• 3g black pepper
For Garnish
• 80g roasted salted peanuts
• 20g fresh cilantro leaves
• 20g fresh mint leaves
• 20g toasted sesame seeds
• Lime wedges
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Directions
- Prepare the Thai Peanut Sauce
Whisk together 120g peanut butter, 60ml soy sauce, 45ml rice vinegar, 30g honey, 15g sriracha, 15g minced ginger, 10g minced garlic, and 30ml warm water in a medium bowl until smooth and well combined. Set aside. - Cook the Rice Noodles
Bring a large pot of water to boil. Add 300g flat rice noodles and cook according to package directions until tender but still slightly chewy, usually 6-8 minutes. Drain, rinse with cold water to stop cooking, and set aside. - Prepare and Cook the Chicken
Cut 680g chicken breasts into 2.5cm cubes and season with 6g salt and 3g black pepper. Heat 30ml vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through to an internal temperature of 74°C. Remove chicken and set aside. - Stir-Fry the Vegetables
In the same skillet, add 200g sliced red bell pepper, 150g snap peas, and 100g shredded carrots. Stir-fry for 3-4 minutes until vegetables are crisp-tender but still vibrant. - Combine Everything
Return cooked chicken and drained noodles to the skillet with vegetables. Pour the prepared peanut sauce over everything and toss gently for 2-3 minutes over medium heat until everything is evenly coated and heated through. - Garnish and Serve
Divide the noodle mixture among 4 bowls. Top each bowl with 20g roasted salted peanuts, 5g fresh cilantro leaves, 5g fresh mint leaves, 5g toasted sesame seeds, and lime wedges on the side. Serve your Thai noodles immediately while hot.
*Notes :
- For meal prep, store the cooked noodles, chicken, and vegetables separately from the peanut sauce in airtight containers for up to 3 days. The sauce can be refrigerated for up to 5 days. Assemble and reheat just before serving to maintain the best texture.
- Substitute chicken with firm tofu (press well and cube) or shrimp for variation. Adjust cooking times accordingly—tofu needs 6-8 minutes to crisp, shrimp only 2-3 minutes per side.
- The Thai peanut sauce should be pourable but clingy. If it thickens too much upon standing, thin it with warm water one tablespoon at a time. For extra heat, add more sriracha or fresh sliced Thai chilies as garnish.
Nutrition Facts
( per serving )
Calories
~1073 kcal
Protein
70 g
Fat
49 g
Carbs
88 g
Calories
~1073 kcal
Protein
70 g
Fat
49 g
Carbs
88 g
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Thai Peanut Chicken Noodle Bowl
Ingredients
Method
- Whisk together 120g peanut butter, 60ml soy sauce, 45ml rice vinegar, 30g honey, 15g sriracha, 15g minced ginger, 10g minced garlic, and 30ml warm water in a medium bowl until smooth and well combined. Set aside.
- Bring a large pot of water to boil. Add 300g flat rice noodles and cook according to package directions until tender but still slightly chewy, usually 6-8 minutes. Drain, rinse with cold water to stop cooking, and set aside.
- Cut 680g chicken breasts into 2.5cm cubes and season with 6g salt and 3g black pepper. Heat 30ml vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through to an internal temperature of 74°C. Remove chicken and set aside.
- In the same skillet, add 200g sliced red bell pepper, 150g snap peas, and 100g shredded carrots. Stir-fry for 3-4 minutes until vegetables are crisp-tender but still vibrant.
- Return cooked chicken and drained noodles to the skillet with vegetables. Pour the prepared peanut sauce over everything and toss gently for 2-3 minutes over medium heat until everything is evenly coated and heated through.
- Divide the noodle mixture among 4 bowls. Top each bowl with 20g roasted salted peanuts, 5g fresh cilantro leaves, 5g fresh mint leaves, 5g toasted sesame seeds, and lime wedges on the side. Serve your thai noodles immediately while hot.