Thai Peanut Chicken Noodle Bowls

These Thai Peanut Chicken Noodle Bowls are a flavor-packed, satisfying meal that combines tender chicken, noodles, crisp veggies, and a creamy, spicy peanut sauce. It’s the perfect balance of savory, sweet, and tangy with just a hint of heat—like my favorite Thai takeout, but made right in my kitchen.

Why I Love This Recipe

I love this dish because it comes together quickly, tastes incredible, and satisfies every craving—noodle slurp, peanut butter richness, and that punch of lime and garlic. It’s great for meal prep, customizable with whatever veggies I have on hand, and that peanut sauce? I could eat it by the spoonful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken noodle bowls:

• Chicken breasts or thighs, sliced thin

• Rice noodles or spaghetti noodles

• Shredded carrots

• Red bell pepper, thinly sliced

• Cucumber, julienned or spiralized

• Chopped peanuts (for topping)

• Fresh cilantro and lime wedges

For the Thai peanut sauce:

• Creamy peanut butter

• Soy sauce

• Honey or brown sugar

• Rice vinegar or lime juice

• Garlic, minced

• Ginger, grated

• Sriracha or chili garlic sauce (to taste)

• Warm water (to thin the sauce)

Directions

1. I cook the noodles according to package directions, then rinse under cold water and drain well.

2. I sauté the sliced chicken in a bit of oil until golden and cooked through, seasoning lightly with salt and pepper. I set it aside.

3. To make the sauce, I whisk together the peanut butter, soy sauce, honey, vinegar or lime juice, garlic, ginger, and sriracha. I add warm water a little at a time until it’s smooth and pourable.

4. In a large bowl, I toss the noodles with the peanut sauce until evenly coated.

5. I add the chicken and veggies—carrots, bell pepper, and cucumber—and toss again or layer them on top.

6. I finish with a sprinkle of chopped peanuts, cilantro, and a squeeze of lime juice.

Servings and timing

This recipe serves 4 people and takes about 30 minutes total—15 minutes to prep and 15 minutes to cook. It’s perfect for a weeknight dinner or a quick lunch that feels like something special.

Variations

• I’ve used shrimp or tofu instead of chicken and it turns out just as delicious.

• Sometimes I toss in shredded cabbage or edamame for extra texture and nutrition.

• For a lower-carb option, I use spiralized zucchini noodles.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. The noodles may absorb some of the sauce, so I stir in a splash of warm water or lime juice before reheating or eating cold. It’s great straight from the fridge as a chilled noodle salad, too.

FAQs

Can I make this dish ahead of time?

Yes, I often prep everything and store it separately. I toss the noodles with the sauce right before serving to keep everything fresh and vibrant.

What kind of peanut butter should I use?

I use creamy, natural peanut butter without added sugar or oils for the best flavor and texture.

Can I make it gluten-free?

Yes, I use gluten-free soy sauce (like tamari) and rice noodles to keep everything gluten-free.

Is it spicy?

It can be! I control the heat with the amount of sriracha or chili garlic sauce. I start small and adjust to taste.

What kind of noodles work best?

Rice noodles are traditional, but I’ve used spaghetti, soba, or even ramen in a pinch and they all work well.

Conclusion

Thai Peanut Chicken Noodle Bowls are everything I want in a meal—rich, flavorful, and packed with texture and color. With its creamy sauce, tender chicken, and fresh veggies, it’s a bowl of comfort with a kick that always leaves me wanting more. Whether I’m meal-prepping or whipping up dinner on the fly, this recipe never lets me down.

Thai Peanut Chicken Noodle Bowls

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Thai Peanut Chicken Noodle Bowls are a quick, vibrant meal made with tender chicken, noodles, fresh veggies, and a creamy, spicy peanut sauce. Bursting with bold flavors and satisfying textures, it’s like your favorite Thai takeout—made at home in 30 minutes.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course, Noodles
• Method: Stovetop
• Cuisine: Thai-Inspired
• Diet: Gluten Free

Ingredients

• 2 chicken breasts or thighs, thinly sliced
• 8 oz rice noodles or spaghetti noodles
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned or spiralized
• ¼ cup chopped peanuts (for topping)
• Fresh cilantro and lime wedges (for garnish)
• 2/3 cup creamy peanut butter
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey or brown sugar
• 2 tbsp rice vinegar or lime juice
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1–2 tsp sriracha or chili garlic sauce (to taste)
• ¼–⅓ cup warm water (to thin the sauce)

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Instructions

1. Cook noodles according to package instructions. Rinse under cold water and drain well.
2. In a skillet, heat oil over medium-high and cook chicken until golden and cooked through. Season with salt and pepper. Set aside.
3. In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, and sriracha. Gradually whisk in warm water until smooth and pourable.
4. Toss cooked noodles with peanut sauce until evenly coated.
5. Add chicken, carrots, bell pepper, and cucumber. Toss to combine or arrange toppings over noodles.
6. Top with chopped peanuts, cilantro, and a squeeze of lime juice. Serve warm or chilled.

Notes

• Substitute chicken with tofu or shrimp for a different protein option.
• Shredded cabbage or edamame can be added for extra texture and nutrition.
• Spiralized zucchini noodles work well for a low-carb variation.
• The sauce may thicken in the fridge—add a splash of water or lime juice before serving.
• Great for meal prep—store components separately and toss together before serving.

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 10g
• Sodium: 780mg
• Fat: 26g
• Saturated Fat: 5g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 75mg