Thai Peanut Chicken Noodle Bowls (Printable)
Tender chicken, vibrant vegetables, and rice noodles in creamy, spicy-sweet peanut sauce.
# What You'll Need:
→ Protein & Noodles
01 - 14 oz boneless skinless chicken breasts, 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 tablespoons fresh cilantro, roughly chopped plus extra for garnish
→ Peanut Sauce
09 - 1/3 cup creamy peanut butter
10 - 3 tablespoons soy sauce
11 - 2 tablespoons fresh lime juice
12 - 1 tablespoon honey or pure maple syrup
13 - 1 tablespoon toasted sesame oil
14 - 1 tablespoon sriracha or chili garlic sauce
15 - 2 teaspoons fresh ginger, grated
16 - 1/4 cup warm water
→ Garnish
17 - 1/4 cup roasted peanuts, roughly chopped
18 - Fresh lime wedges
# How To Make It:
01 - Cook rice noodles according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and prevent sticking. 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 1 teaspoon at a time if sauce is too thick.
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 sear. Stir and continue cooking until golden brown and cooked through, 5-7 minutes total. Transfer to a plate.
04 - Return pan to medium-high heat. Add garlic, bell pepper, carrot, and snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
05 - Return cooked chicken to the pan. Add drained noodles and pour peanut sauce over the top. Toss everything together with tongs for 2-3 minutes until heated through and evenly coated with sauce.
06 - Remove from heat. Stir in green onions and chopped cilantro until fragrant. Divide among serving bowls. Top generously with crushed peanuts and additional cilantro. Serve immediately with lime wedges on the side.
# Tips from dashanddishes:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours, with layers of sweet, salty, and spicy that coat every single noodle
- Its one of those rare weeknight dinners that feels fancy enough for guests but comes together faster than delivery would arrive
02 -
- The sauce thickens as it sits, so have that extra warm water ready to loosen it up before tossing with noodles
- Overcooking the rice noodles makes them gummy — they should be al dente since theyll cook more in the sauce
03 -
- Toast the peanuts in a dry pan for 2 minutes before topping — the extra fragrance makes a huge difference
- Serve with extra sriracha on the table so heat-lovers can customize their bowl at the table