Go Back

Thai Peanut Chicken Noodle Bowls

These Thai Peanut Chicken Noodle Bowls are a delightful combination of tender chicken, vibrant vegetables, and a creamy peanut sauce, all made in under 30 minutes for a quick and satisfying meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400

Ingredients
  

For the Chicken and Noodles
  • 1 lb boneless, skinless chicken breast, sliced thin
  • 8 oz rice noodles
  • 2 cups mixed vegetables (broccoli, bell peppers, carrots—whatever tickles your fancy!)
For the Peanut Sauce
  • ½ cup creamy peanut butter
  • ¼ cup soy sauce
  • 2 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp minced garlic
  • ½ tsp crushed red pepper flakes (optional) if you like it spicy!
  • ¼ cup water to thin the sauce adjust to your liking
  • Lime wedges for that zing!

Method
 

Cooking the Noodles
  1. Cook the rice noodles according to the package instructions, usually by boiling and soaking. Drain and set aside.
Sautéing the Chicken
  1. In a large skillet over medium heat, add a drizzle of oil and toss in the sliced chicken. Cook until golden brown and cooked through, about 5-7 minutes.
Adding the Vegetables
  1. Add the mixed vegetables to the skillet. Sauté for an additional 3-5 minutes until vibrant and just tender.
Whipping Up the Peanut Sauce
  1. In a separate bowl, combine the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and crushed red pepper flakes. Gradually stir in water until you reach the desired consistency.
Bringing It All Together
  1. Add the cooked noodles to the skillet with the chicken and veggies, then pour over the creamy peanut sauce. Toss everything together until evenly coated.
Serving
  1. Serve up the bowls and garnish with lime wedges. A squeeze of lime elevates the flavors.

Notes

Make ahead for meal prep! Store leftovers in an airtight container for up to three days. Customize proteins and veggies as desired.