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Thai Peanut Chicken Noodle Bowls

A vibrant dish combining tender chicken, fresh vegetables, and gluten-free rice noodles topped with a creamy, savory peanut sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken thighs or breasts
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon sesame oil
For the Noodles
  • 8 oz rice noodles or gluten-free pasta
For the Peanut Sauce
  • 1/2 cup natural peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha (optional for heat)
  • 1/4 cup coconut milk add more for a creamier sauce
For Vegetables
  • 1 cup shredded carrots
  • 1 cup bell peppers, sliced
  • 1 cup snap peas or broccoli florets
Garnishes
  • Chopped green onions
  • Crushed peanuts
  • Fresh cilantro
  • Lime wedges

Method
 

Marinate the Chicken
  1. In a bowl, mix soy sauce and sesame oil. Add chicken, ensuring it’s well-coated. Let it marinate for at least 10 minutes while you prepare your ingredients.
Cook the Noodles
  1. Cook the rice noodles according to the package instructions. Drain and set aside.
Prepare the Peanut Sauce
  1. In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, sriracha, and coconut milk until smooth. Adjust the consistency by adding more coconut milk if needed.
Cook the Chicken
  1. In a large skillet over medium heat, cook the marinated chicken for about 5-7 minutes on each side, or until fully cooked. Remove from the skillet and slice.
Sauté Vegetables
  1. In the same skillet, add shredded carrots, bell peppers, and snap peas. Sauté for 3-4 minutes until tender-crisp.
Combine
  1. Add the cooked noodles into the skillet with the vegetables. Pour over the peanut sauce, tossing until everything is well coated.
Serve
  1. Top with the sliced chicken and garnish with green onions, crushed peanuts, cilantro, and lime wedges.

Notes

For a tangy twist, substitute lemon with lime, or for a nut-free option, sunflower seed butter can replace peanut butter. Store leftovers in an airtight container for up to three days. Reheat gently in the microwave or on the stovetop, adding a splash of water if it thickens.