These Thai Peanut Chicken Noodle Bowls are a tasty mix of tender chicken, colorful veggies, and soft noodles tossed in a creamy peanut sauce. Yum!
Whenever I make this dish, my kitchen smells amazing! It’s so easy to do, and I love to add extra veggies—because more is always better, right? 😄
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These noodles are thin and cook quickly, making them perfect for this dish. If you can’t find them, you can use other types of noodles, like udon or even spaghetti in a pinch. Just adjust the cooking time!
Chicken: I love using chicken breasts for their lean texture. If you’re looking for a substitution, tofu can be a great meatless option. Just press it to remove excess moisture and cube it before cooking.
Broccoli: Fresh broccoli adds a nice crunch. You can swap it for snow peas, bell peppers, or even kale if you want to mix things up. Feel free to use whatever veggies you have on hand!
Peanut Butter: Creamy peanut butter is key for a smooth sauce. If you’re allergic to peanuts, try using almond or sunflower seed butter instead. Just keep in mind that the flavor will change a bit!
How Do I Make a Creamy Peanut Sauce?
The peanut sauce is what brings everything together! Here’s how to ensure it’s creamy and delicious:
- Start with room temperature peanut butter for easier mixing.
- Mix the ingredients well but add the warm water slowly until you reach your desired consistency. It should be thick but pourable.
- If you want to add extra layers of flavor, consider adding a dash of sesame oil or some chopped cilantro directly into the sauce.
Keep tasting as you go! It should be a nice balance of salty, sweet, and tangy. Enjoy whipping up this delightful sauce!
How to Make Thai Peanut Chicken Noodle Bowls
Ingredients You’ll Need:
Main Components:
- 8 oz rice vermicelli noodles (or thin rice noodles)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup broccoli florets
- 1/2 cup cucumber, diced
- 1/2 cup shredded carrots
- 2 tablespoons vegetable oil (for cooking chicken and veggies)
- 3 green onions, sliced (divide for cooking and garnish)
- 1/4 cup chopped fresh cilantro (for garnish)
- 1/4 cup chopped peanuts (for garnish)
- Lime wedges (for serving)
For the Thai Peanut Sauce:
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes or sriracha (adjust to taste)
- 1/4 cup warm water (to thin sauce)
How Much Time Will You Need?
This delicious recipe takes about 20-25 minutes to prepare and cook. You’ll spend around 10 minutes on prep (chopping, measuring, etc.) and about 15 minutes cooking everything. It’s quick enough for a weeknight dinner but special enough for any occasion!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions. Make sure to drain them once they’re done cooking, then rinse with cold water to stop the cooking process. Set the noodles aside for now.
2. Whip Up the Peanut Sauce:
In a medium bowl, combine creamy peanut butter, soy sauce, rice vinegar, honey (or brown sugar), lime juice, grated ginger, minced garlic, and red pepper flakes. Use a whisk to mix everything together. Slowly add warm water, a little at a time, until the sauce is smooth and pourable. Set this delicious sauce aside for later.
3. Cook the Chicken:
In a skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the bite-sized chicken pieces to the skillet and cook them for about 5-7 minutes until they are browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
4. Cook the Veggies:
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the broccoli florets and shredded carrots. Sauté these for about 3-4 minutes until they’re tender-crisp. Add half of the sliced green onions and stir everything together for another minute before removing the skillet from the heat.
5. Assemble Your Bowls:
Now it’s time to put everything together! Divide the noodles into serving bowls and top each bowl with the cooked broccoli, carrots, diced cucumber, and chicken.
6. Add Sauce and Garnish:
Generously drizzle the peanut sauce over each bowl. Finish off by garnishing with the remaining green onions, fresh cilantro, and chopped peanuts for that extra crunch.
7. Serve and Enjoy:
Don’t forget to serve your bowls with lime wedges on the side. Squeeze some lime juice over the dish for a burst of freshness! Dig in and enjoy your vibrant and flavorful Thai Peanut Chicken Noodle Bowls!
Can I Use Other Proteins instead of Chicken?
Absolutely! This recipe works well with shrimp, tofu, or even tempeh as a vegetarian option. Just adjust the cooking time according to the protein you choose, ensuring everything is cooked through before serving.
What Can I Use Instead of Rice Vermicelli Noodles?
If you can’t find rice vermicelli, you can substitute them with other noodles like udon, soba, or even spaghetti. Just remember to adjust the cooking times as needed for the different noodles!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently in the microwave or on the stove, adding a little water or extra peanut sauce to help loosen the noodles and maintain moisture.
Can I Make the Peanut Sauce in Advance?
Yes! You can make the peanut sauce ahead of time and store it in an airtight container in the fridge for up to a week. Just give it a good stir and add a splash of water to thin it out if it thickens while stored.
