Description
Thai Peanut Chicken Noodle Bowls are a flavorful fusion of tender chicken, fresh vegetables, and rice noodles tossed in a creamy, spicy peanut sauce. This quick and vibrant dish delivers restaurant-quality Thai flavors in under 30 minutes.
Ingredients
- 8 oz rice noodles
- 1 lb boneless, skinless chicken breast, sliced thin
- 2 tbsp olive oil or sesame oil
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 2 green onions, sliced
- 1/4 cup chopped peanuts (for topping)
- 2 tbsp fresh cilantro, chopped
- Lime wedges for serving
Peanut Sauce:
- 1/3 cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar or lime juice
- 1 tbsp honey or brown sugar
- 1 tbsp sriracha (adjust to taste)
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1/4 cup warm water (to thin sauce)
Instructions
- Cook rice noodles according to package directions. Drain and rinse under cool water; set aside.
- In a small bowl, whisk together all peanut sauce ingredients until smooth. Add more water as needed to reach desired consistency.
- Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook 5–6 minutes until browned and cooked through.
- Add sliced bell pepper and carrots; stir-fry for another 2–3 minutes until tender-crisp.
- Reduce heat to low, add the cooked noodles and peanut sauce, and toss until everything is evenly coated and heated through.
- Top with chopped peanuts, green onions, and cilantro.
- Serve with lime wedges for squeezing over the top.
Notes
- For a vegan version, substitute tofu for chicken and maple syrup for honey.
- Use spaghetti or soba noodles if rice noodles aren’t available.
- Adjust spice level by adding more or less sriracha.
- Great served warm or chilled as a noodle salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai