why make this recipe
Thai Peanut Chicken Noodle Bowls are a delicious and easy meal. They combine tender chicken, crunchy vegetables, and a rich peanut sauce. This recipe is not only quick to prepare but also packed with flavor. It’s perfect for busy weeknights or casual gatherings with friends. Plus, it is a one-bowl dish that makes cleanup a breeze!
how to make Thai Peanut Chicken Noodle Bowls
Ingredients:
- 8 oz rice noodles
- 1 lb chicken breast, sliced
- 1 cup carrots, julienned
- 1 red bell pepper, sliced
- 1/2 cup green onions, sliced
- 1/2 cup peanuts, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tbsp vegetable oil
- Salt and pepper to taste
Directions:
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet, heat vegetable oil over medium heat. Add the sliced chicken and cook until no longer pink. Season with salt and pepper.
- Add the carrots, red bell pepper, garlic, and ginger to the skillet. Stir-fry for about 3-4 minutes until veggies are tender.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, and a bit of water to thin it out.
- Toss the cooked noodles with the chicken and vegetable mixture. Pour the peanut sauce over the noodles and mix well.
- Serve topped with chopped peanuts and cilantro, and garnish with green onions.
how to serve Thai Peanut Chicken Noodle Bowls
Serve the Thai Peanut Chicken Noodle Bowls warm, ensuring each bowl has a good amount of chicken, noodles, and veggies. A sprinkle of chopped peanuts and cilantro on top adds both flavor and a nice crunch. You can also serve lime wedges on the side for an extra zesty flavor.
how to store Thai Peanut Chicken Noodle Bowls
To store leftovers, place the noodle bowls in an airtight container. They can stay in the refrigerator for up to 3 days. When it’s time to eat, you can reheat them in the microwave or on the stove. If the noodles seem dry, add a little water or extra peanut sauce while reheating.
tips to make Thai Peanut Chicken Noodle Bowls
- Make sure to not overcook the chicken. It should be juicy, not dry.
- Feel free to adjust the amount of peanut butter in the sauce based on how rich you like it.
- Adding more vegetables, like broccoli or snap peas, can make this dish even healthier.
- If you like heat, add some red pepper flakes or sriracha to the sauce for a spicy kick.
variation
You can easily make this dish vegetarian by swapping the chicken for tofu or chickpeas. Another variation is to use different types of noodles, such as soba or udon noodles, depending on your preference.
FAQs
1. Can I use whole wheat noodles instead of rice noodles?
Yes, whole wheat noodles can be a great alternative and will add more fiber to the meal.
2. How can I make the sauce healthier?
You can use light peanut butter or reduce the amount of soy sauce to lower the sodium content.
3. Can I prepare this dish ahead of time?
Yes, you can prep the ingredients ahead of time and cook it when you’re ready to eat. Just keep the sauce separate until you mix everything up.
Thai Peanut Chicken Noodle Bowls
A delicious and easy meal combining tender chicken, crunchy vegetables, and a rich peanut sauce, perfect for busy weeknights.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 8 oz rice noodles
- 1 lb chicken breast, sliced
- 1 cup carrots, julienned
- 1 red bell pepper, sliced
- 1/2 cup green onions, sliced
- 1/2 cup peanuts, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet, heat vegetable oil over medium heat. Add the sliced chicken and cook until no longer pink. Season with salt and pepper.
- Add the carrots, red bell pepper, garlic, and ginger to the skillet. Stir-fry for about 3-4 minutes until veggies are tender.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, and a bit of water to thin it out.
- Toss the cooked noodles with the chicken and vegetable mixture. Pour the peanut sauce over the noodles and mix well.
- Serve topped with chopped peanuts and cilantro, and garnish with green onions.
Notes
Serve warm and add lime wedges for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
