Thai Peanut Chicken Noodle Bowls
- Vibrant Thai-inspired noodle bowls featuring tender chicken, crisp vegetables, and silky rice noodles.
- All coated in a creamy, savory peanut sauce with the perfect balance of sweet and spicy notes.
- A quick 30-minute meal that brings restaurant-quality Thai flavors to your weeknight dinner table.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-fry
- Cuisine: Thai
Ingredients
Scale
- 8 oz rice noodles (thin or medium thickness)
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 cup shredded carrots
- 1 cup sliced bell peppers (red, yellow, or a mix)
- 1 cup thinly sliced red cabbage
- 1/2 cup sliced green onions
- 1/2 cup fresh bean sprouts
- 2 tbsp creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 tsp sriracha sauce (adjust to taste)
- 1 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp vegetable oil or peanut oil
- 1/4 cup chopped fresh cilantro
- 2 tbsp chopped roasted peanuts
- 1 tbsp sesame seeds
- Lime wedges for serving
Instructions
- Cook rice noodles according to package directions until al dente. Rinse under cold water, drain thoroughly, and set aside.
- In a medium bowl, whisk together peanut butter, soy sauce, honey, sriracha, lime juice, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth. If too thick, add 1-2 tbsp warm water to reach desired consistency.
- Season sliced chicken with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden and cooked through (165°F). Transfer to a plate.
- In the same pan, add remaining oil and stir-fry carrots and bell peppers for 2-3 minutes until crisp-tender. Add red cabbage and continue cooking for another minute.
- Reduce heat to medium-low. Return chicken to the pan with vegetables. Add drained noodles and pour peanut sauce over everything. Gently toss until evenly coated and warmed through, about 2-3 minutes.
- Fold in half of the green onions and bean sprouts. Remove from heat.
- Transfer to serving bowls and garnish with remaining green onions, bean sprouts, cilantro, chopped peanuts, and sesame seeds.
- Serve immediately with lime wedges on the side.
Notes
- For meal prep, store sauce, noodles, protein, and vegetables separately for best results.
- Make the peanut sauce ahead of time to save on prep – it keeps well in the refrigerator for up to 5 days.
- For a vegetarian version, substitute the chicken with extra-firm tofu or tempeh.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 bowl
- Calories: 435
- Sugar: 10
- Sodium: 620
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 13
- Carbohydrates: 45
- Fiber: 4
- Protein: 28
- Cholesterol: 65
Keywords: thai peanut chicken noodle bowls, peanut sauce, chicken noodle bowl, Thai cuisine, quick weeknight meals