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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.

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
  • 12 tsp sriracha or chili garlic sauce (to taste)
  • ¼ cup warm water (to thin the sauce)

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.

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