Thai Peanut Chicken Noodle Bowls (Printable)

Tender chicken and rice noodles in a creamy peanut sauce with crisp vegetables.

# 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 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 maple syrup
13 - 1 tablespoon 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

# Steps:

01 - Cook rice noodles according to package directions until tender. Drain thoroughly and rinse under cold running water to stop cooking. Set aside in colander to drain completely.
02 - Whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, sriracha, ginger, and warm water in small bowl until smooth and fully combined. Thin with additional water if sauce is too thick.
03 - Heat 1 tablespoon neutral oil in large skillet or wok over medium-high heat until shimmering. Add sliced chicken in single layer and cook undisturbed 2 minutes to develop sear. Stir and continue cooking until golden and cooked through, 5-7 minutes total. Transfer chicken to plate.
04 - Add garlic, bell pepper, carrot, and snap peas to same pan. Stir-fry over medium-high heat until vegetables are crisp-tender, 3-4 minutes. Vegetables should retain some crunch.
05 - Return chicken to pan. Add cooked noodles and pour peanut sauce over everything. Toss gently over medium heat until all components are heated through and evenly coated with sauce, 2-3 minutes.
06 - Remove from heat immediately. Stir in green onions and chopped cilantro until just incorporated. Divide among serving bowls and top generously with roasted peanuts and additional cilantro. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The peanut sauce comes together in minutes but tastes like it simmered for hours
  • Everything cooks in one pan so cleanup is almost nonexistent
  • You can customize the vegetables based on whats wilting in your crisper drawer
02 -
  • Rinse your rice noodles with cold water immediately after draining or they will continue cooking and become gummy
  • The peanut sauce thickens as it cools so warm it slightly if it becomes too stiff to toss
  • Have all ingredients prepped before you start cooking because the stir-fry process moves quickly once it begins
03 -
  • Cut all your vegetables before starting the rice noodles since they need to be ready to stir-fry immediately
  • Toast your peanuts in a dry pan for 2 minutes before chopping to deepen their flavor
  • If the sauce seems too thick once tossed, add a splash of pasta cooking water to loosen it

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