Thai Peanut Chicken Noodle Bowls (Printable)
Tender chicken, vegetables, and rice noodles in creamy peanut sauce
# 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 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 maple syrup
13 - 1 tbsp sesame oil
14 - 1 tbsp sriracha or chili garlic sauce
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
# How To Make:
01 - Cook rice noodles according to package directions. Drain thoroughly, rinse under cold water, and set aside.
02 - Whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, sriracha, ginger, and warm water until smooth. Add more water if needed for desired consistency.
03 - Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook until golden and cooked through, 5 to 7 minutes. Remove and set aside.
04 - In the same pan, add garlic, bell pepper, carrot, and snap peas. Stir-fry for 3 to 4 minutes until just tender.
05 - Return chicken to the pan. Add cooked noodles and pour in peanut sauce. Toss everything over medium heat until heated through and evenly coated, 2 to 3 minutes.
06 - Remove from heat. Stir in green onions and cilantro. Divide among bowls and top with chopped peanuts, extra cilantro, and lime wedges.
# Expert Tips:
01 -
- The peanut sauce comes together in minutes but tastes like it simmered for hours
- Everything cooks in one pan so cleanup is practically nonexistent
02 -
- Rinse the cooked noodles immediately with cold water or they will continue cooking and become gummy
- The sauce will thicken as it sits, add another splash of water if needed before tossing
03 -
- Cut all your vegetables before you start cooking because the stir-fry goes fast
- Make double the sauce and keep it in the fridge for quick weeknight meals