Description
Delicious Thai Peanut Chicken Noodle Bowls recipe for a satisfying meal. Discover how to make this flavorful dish today!
Ingredients
Scale
- 1/2 cup (128g) natural creamy peanut butter
- 3 tablespoons soy sauce (or tamari for gluten-free option)
- 2 tablespoons rice vinegar
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1–2 tablespoons Sriracha (adjust to taste)
- 2–3 tablespoons warm water to thin
- 8 oz (225g) rice noodles
- 1 tablespoon vegetable oil
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or spiralized
- 1 cup edamame, shelled
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons roasted peanuts, chopped
- Lime wedges, for serving
Instructions
- Step 1: Prepare the Peanut Sauce In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger until smooth. Add Sriracha to your desired spice level, starting with less and adding more to taste. Gradually add warm water, one tablespoon at a time, whisking until the sauce reaches a thick but pourable consistency. Set aside to let the flavors meld while you prepare the remaining ingredients.
- Step 2: Cook the Rice Noodles Bring a large pot of water to a boil. Add rice noodles and cook according to package directions, usually 6-8 minutes or until al dente. Be careful not to overcook them—they should maintain a slight chew. Drain the noodles in a colander and rinse under cold water to stop the cooking process. Toss with a teaspoon of sesame oil to prevent sticking and set aside.
- Step 3: Cook the Chicken Season chicken pieces with salt and pepper. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed) and cook undisturbed for 2-3 minutes until golden brown on one side. Flip and continue cooking for another 2-3 minutes until cooked through and no longer pink in the center. Transfer to a plate and set aside.
- Step 4: Assemble the Bowls Return the same pan to medium heat and add sliced bell peppers and carrots. Sauté for 2-3 minutes until slightly softened but still crisp. Add the cooked noodles to the pan along with the chicken and edamame. Pour about two-thirds of the peanut sauce over everything and toss gently to coat, adding more sauce as needed.
- Step 5: Garnish and Serve Divide the noodle mixture among four bowls. Sprinkle each bowl with sliced green onions, chopped cilantro, and chopped peanuts. Serve immediately with lime wedges on the side for squeezing over the top, and additional peanut sauce for those who want extra richness in their Thai Peanut Chicken Noodle Bowls.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg