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Thai Peanut Chicken Noodle Bowls: Your New Favorite Weeknight Meal

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  • Prep Time: 25-35 Minutes
  • Cook Time: 15-25 Minutes
  • Total Time: 40-60 Minutes
  • Yield: 4-6 Servings 1x
  • Category: Dinner

Description

How to make flavor-packed Thai Peanut Chicken Noodle Bowls with tender chicken and creamy peanut sauce that your family will adore.

Ingredients

Scale
  • Main Components:
  • 1.5 lbs boneless, skinless chicken breasts or thighs, thinly sliced
  • 8–10 oz rice noodles (vermicelli or flat pad Thai style)
  • 1/2 cup creamy peanut butter (natural, unsweetened)
  • 1/4 cup low-sodium soy sauce
  • 2–3 tbsp fresh lime juice
  • Aromatics & Sauce Base:
  • 3–4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp light brown sugar, packed
  • 2 tbsp unseasoned rice vinegar
  • Flavor & Heat:
  • 1 tbsp toasted sesame oil
  • 1–2 tsp Sriracha or chili-garlic sauce (to taste)
  • 1/4 – 1/2 cup water or chicken broth
  • Garnish & Freshness:
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup dry roasted peanuts, chopped
  • 2–3 green onions, thinly sliced

Instructions

  1. Prep Ingredients: Thinly slice chicken breasts or thighs. Mince garlic and grate fresh ginger. Chop cilantro, peanuts, and green onions for garnish. This initial prep makes assembling your Thai Peanut Chicken Noodle Bowls smoother and more efficient for cooking.
  2. Whisk Peanut Sauce: In a medium bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, rice vinegar, sesame oil, Sriracha, minced garlic, grated ginger, and water or broth. Whisk until the sauce is creamy and smooth, adjusting water for desired consistency.
  3. Cook Noodles: Bring a large pot of water to a boil. Add rice noodles and cook according to package directions, typically 3-5 minutes, until they are al dente. Drain immediately, rinse with cold water to prevent sticking, and set aside.
  4. Sauté Chicken: Heat a large skillet or wok over medium-high heat with a little oil. Add the thinly sliced chicken and cook for 5-7 minutes, stirring occasionally, until it’s cooked through and lightly browned. Ensure no pink remains.
  5. Sauce Chicken: Return the cooked chicken to the skillet. Pour about two-thirds of the prepared peanut sauce over the chicken, tossing to coat evenly. Simmer gently for 1-2 minutes until the chicken is beautifully coated and warmed through.
  6. Assemble Bowls: Divide the cooked rice noodles among individual serving bowls. Top each with the sauced chicken mixture. Drizzle with any remaining peanut sauce as desired, bringing your Thai Peanut Chicken Noodle Bowls together.
  7. Garnish & Serve: Garnish generously with fresh chopped cilantro, chopped dry roasted peanuts, and thinly sliced green onions. Serve your delicious Thai Peanut Chicken Noodle Bowls immediately for a satisfying, aromatic weeknight meal.

Notes

Cook rice noodles al dente then rinse with cold water immediately to prevent sticking and overcooking.

Store leftover bowls in an airtight container in the refrigerator for 3-4 days; noodles may soften over time.

Substitute chicken with shrimp, tofu, or vegetables; adjust cooking times as needed for your chosen protein.

Serve bowls immediately and warm, garnished generously with fresh cilantro, peanuts, and green onions.

Prepare the peanut sauce 2-3 days ahead and store in an airtight container to save time on busy weeknights.

**Allergy Information:** Peanuts, Soy, Gluten, Sesame

Find it online: https://tastetrend.net/thai-peanut-chicken-noodle-bowls-your-new-favorite-weeknight-meal/