Thai Peanut Chicken Noodle Bowls (Print)
Tender chicken, rice noodles, and crisp vegetables in a creamy spicy-sweet peanut sauce.
# 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, approximately 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 Make:
01 - Cook rice noodles according to package directions. Drain thoroughly, rinse with cold water to stop cooking, and set aside.
02 - Whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, sriracha, ginger, and warm water in small bowl until smooth. Add additional water to thin if needed.
03 - Heat 1 tbsp neutral oil in large skillet or wok over medium-high heat. Add sliced chicken and cook until golden brown and cooked through, approximately 5 to 7 minutes. Remove and set aside.
04 - Add garlic, bell pepper, carrot, and snap peas to same pan. Stir-fry for 3 to 4 minutes until vegetables are just tender-crisp.
05 - Return chicken to pan. Add cooked noodles and pour peanut sauce over everything. Toss over medium heat until thoroughly heated and evenly coated, about 2 to 3 minutes.
06 - Remove from heat. Stir in spring onions and chopped cilantro until evenly distributed.
07 - Divide among serving bowls. Top with chopped peanuts and additional cilantro. Serve with lime wedges on the side.
# Expert Tips:
01 -
- The peanut sauce comes together in minutes but tastes like it simmered for hours
- You can customize the spice level and vegetables based on what's in your crisper drawer
- Leftovers actually taste better the next day as the flavors meld together
02 -
- Rinse your rice noodles with cold water right after draining or they'll keep cooking and turn to mush
- The peanut sauce thickens as it sits, so have that extra warm water ready to thin it out
- Don't overcrowd the pan when cooking chicken or it'll steam instead of getting that nice golden sear
03 -
- Toast your peanuts in a dry pan for 2-3 minutes before garnishing for deeper flavor
- Prep all ingredients before you start cooking—the stir-fry comes together fast