Thai Peanut Chicken Noodle Bowls (Printer-friendly)
Savory chicken with vegetables and noodles in creamy spicy peanut sauce
# What You Need:
→ Protein & Noodles
01 - 14 oz boneless skinless chicken breast, thinly sliced
02 - 9 oz dried rice noodles, medium width
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 carrot, julienned or shredded
05 - 1 cup snap peas, trimmed and halved
06 - 3 spring onions, sliced
07 - 2 cloves garlic, minced
08 - 2 tbsp fresh cilantro, roughly chopped plus extra for garnish
→ Peanut Sauce
09 - 1/3 cup creamy peanut butter
10 - 3 tbsp soy sauce
11 - 2 tbsp lime juice, from 1 lime
12 - 1 tbsp honey or maple syrup
13 - 1 tbsp sesame oil
14 - 1 tbsp sriracha or chili garlic sauce
15 - 2 tsp grated fresh ginger
16 - 1/4 cup warm water
→ Garnish
17 - 1/4 cup roasted peanuts, roughly chopped
18 - Lime wedges
# How to Make It:
01 - Cook rice noodles according to package instructions. Drain thoroughly, rinse with cold water to prevent sticking, and set aside.
02 - Whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, sriracha, ginger, and warm water until smooth. Add more water if needed for desired consistency.
03 - Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove and set aside.
04 - In the same pan, add garlic, bell pepper, carrot, and snap peas. Stir-fry for 3 to 4 minutes until vegetables are just tender-crisp.
05 - Return chicken to the pan. Add cooked noodles and pour in peanut sauce. Toss everything together over medium heat until heated through and well coated, about 2 to 3 minutes.
06 - Remove from heat. Stir in spring onions and chopped cilantro. Divide among bowls and top with roasted peanuts and extra cilantro. Serve with lime wedges.
# Expert Tips:
01 -
- The peanut sauce comes together in minutes but tastes like it simmered for hours
- Everything cooks in one pan so cleanup is practically nonexistent
02 -
- Rinse the noodles with cold water right after draining or they will keep cooking and turn to mush
- The sauce thickens as it sits so have that extra water handy if needed
03 -
- Grate your ginger on a microplane so it virtually disappears into the sauce
- Let the sauce sit for 5 minutes before using to let the flavors meld