Description
How to make Thai Peanut Chicken Noodle Bowls with tender chicken, rice noodles, and a creamy peanut sauce that’s perfect for a quick weeknight meal.
Ingredients
- Main Components:
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 8 oz thin or medium rice noodles
- 1/2 cup creamy peanut butter (100% peanuts, not sweetened)
- 1/4 cup low-sodium soy sauce
- 1/4 cup full-fat canned coconut milk
- Flavor Builders:
- 3 tbsp fresh lime juice (from 1–2 limes)
- 1 tbsp fresh ginger, grated
- 2 cloves fresh garlic, minced
- 2 tbsp light brown sugar, packed
- 1–2 tsp Sriracha or chili garlic sauce (adjust to taste)
- Seasonings & Aroma:
- 1 tbsp toasted sesame oil
- 1/2 tsp salt (or to taste)
- Garnish & Toppings:
- 1/4 cup fresh cilantro, chopped
- 1/4 cup dry roasted peanuts, chopped
- 2 green onions, thinly sliced
Instructions
- Prep Chicken & Noodles: Cut chicken into bite-sized pieces, grate ginger, and mince garlic. Prepare rice noodles according to package directions, then drain and set aside. This crucial prep sets the stage for your delicious Thai Peanut Chicken Noodle Bowls.
- Whisk Peanut Sauce: In a medium bowl, whisk together creamy peanut butter, low-sodium soy sauce, full-fat coconut milk, fresh lime juice, grated ginger, minced garlic, light brown sugar, Sriracha, and toasted sesame oil until smooth.
- Emulsify & Season: Continue to whisk the sauce vigorously until it’s perfectly emulsified and creamy. Taste and adjust salt or Sriracha to your preference, ensuring a balanced flavor for the Thai Peanut Chicken Noodle Bowls.
- Cook Chicken: Heat a large skillet or wok over medium-high heat. Add the bite-sized chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are browned and completely cooked through with no pink.
- Combine & Coat: Add the cooked rice noodles and the prepared peanut sauce to the skillet with the chicken. Toss everything gently but thoroughly to coat the noodles and chicken evenly. Heat through for 1-2 minutes.
- Assemble Bowls: Divide the flavorful chicken and saucy noodles evenly among four individual serving bowls. Ensure each bowl receives a generous portion of this satisfying meal, ready for its final touches.
- Garnish & Serve: Garnish each of your delightful Thai Peanut Chicken Noodle Bowls generously with fresh chopped cilantro, crunchy dry roasted peanuts, and thinly sliced green onions. Serve hot and enjoy!
Notes
Always use 100% unsweetened peanut butter; sweetened varieties make the sauce overly sweet and unbalanced.
Store leftover Thai Peanut Chicken Noodle Bowls in an airtight container in the refrigerator for 3-4 days.
For gluten-free bowls, use tamari instead of soy sauce and ensure your rice noodles are certified gluten-free.
Serve hot, garnished with cilantro, peanuts, and green onions. A squeeze of fresh lime juice brightens the flavors.
Prepare peanut sauce and cook chicken up to two days ahead; cook noodles fresh just before serving for best texture.
For incredibly tender chicken, velvet it with cornstarch and soy sauce before cooking.
**Allergy Information:** Peanuts, Soy, Gluten, Sesame