Thai Peanut Chicken Noodle Bowls (Printable View)

Tender chicken and crisp rice noodles in creamy spicy-sweet peanut sauce with vibrant vegetables.

# 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 large carrot, julienned or shredded
05 - 1 cup snap peas, trimmed and halved
06 - 3 green 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 fresh lime juice
12 - 1 tbsp honey or pure maple syrup
13 - 1 tbsp toasted sesame oil
14 - 1 tbsp sriracha or chili garlic sauce, to taste
15 - 2 tsp fresh ginger, grated
16 - 1/4 cup warm water

→ Garnish

17 - 1/4 cup roasted peanuts, roughly chopped
18 - Fresh lime wedges

# Cooking Steps:

01 - Cook rice noodles according to package directions until just tender. Drain thoroughly, rinse under 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 a small bowl until completely smooth. Add additional water by teaspoon if needed to reach pourable consistency.
03 - Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high heat. Add sliced chicken in a single layer and cook undisturbed for 2 minutes to develop browning. Stir-fry until golden and cooked through, 5-7 minutes total. Transfer to a plate.
04 - In the same pan, add garlic, bell pepper, carrot, and snap peas. Stir-fry over medium-high heat until vegetables are crisp-tender, 3-4 minutes.
05 - Return chicken to the pan. Add cooked noodles and pour peanut sauce over everything. Toss vigorously over medium heat until all components are heated through and evenly coated, 2-3 minutes.
06 - Remove from heat. Fold in green onions and chopped cilantro until fragrant. Divide among four bowls. Top generously with crushed peanuts and additional cilantro. Serve immediately with lime wedges for squeezing.

# Expert Tips:

01 -
  • The creamy peanut sauce strikes that perfect balance between salty, sweet, and just enough heat to keep things interesting
  • Everything happens in one pan, making cleanup almost as satisfying as the meal itself
  • Rice noodles soak up all that sauce while staying perfectly tender, no mushy texture here
02 -
  • Rice noodles can go from perfect to mushy in seconds, so don't walk away while they're boiling
  • The peanut sauce will thicken as it sits, so add that splash of warm water right before tossing
  • Let your pan get properly hot before adding the chicken, or you'll steam instead of sear
03 -
  • Use tamari instead of soy sauce to keep this gluten-free
  • Extra firm tofu works perfectly as a vegetarian alternative, just press it first for better texture
  • Double the sauce recipe and keep it in the fridge for quick weeknight stir-fries

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