Thai-Inspired Peanut Chicken Noodle Bowls

Peanut sauces are a beloved hallmark of Thai street cooking, often paired with noodles and grilled meats. These weeknight bowls coat tender chicken and rice noodles in a lime-bright peanut dressing spiked with ginger and chili.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 580 cal
• 40g protein
• 52g carbs
• 24g fat
• 5g fiber

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Ingredients

• 1.25 lb boneless skinless chicken breasts, thinly sliced
• 8 oz rice noodles or spaghetti
• 1/3 cup creamy peanut butter
• 1/4 cup low-sodium soy sauce
• 3 tbsp lime juice
• 2 tbsp honey or brown sugar
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1–2 tsp sriracha or chili garlic sauce
• 2 tbsp neutral oil
• 2 cups shredded purple cabbage
• 1 cup shredded carrots
• 4 green onions, sliced
• 1/3 cup chopped roasted peanuts
• 1/4 cup fresh cilantro
• 1/2 tsp kosher salt

Instructions

1. 1Bring a large pot of salted water to a boil and cook rice noodles according to package directions until just al dente (usually 4–6 minutes). Drain, rinse briefly with cool water to stop cooking, and toss with a drizzle of sesame oil so they don’t stick.
2. 2While water heats, whisk peanut butter, soy sauce, lime juice, honey, remaining sesame oil, half the garlic, ginger, sriracha, and 2–warm water until a smooth, pourable sauce forms; set aside.
3. 3Season sliced chicken with salt. Heat neutral oil in a large skillet or wok over medium-high until hot. Add chicken in a single layer and cook 3–4 minutes without moving so edges brown.
4. 4Stir-fry another 2–3 minutes until cooked through and lightly caramelized. Add remaining garlic in the last 30 seconds. Transfer chicken to a clean bowl.
5. 5In the same skillet add the last tablespoon oil if dry, then quickly toss cabbage and carrots 1–2 minutes just until slightly softened but still crunchy.
6. 6Return chicken to the pan, pour in most of the peanut sauce, and toss 1 minute until everything is glossy and hot. Add the drained noodles and remaining sauce; toss gently with tongs until noodles are evenly coated and heated through, about 1 minute more.
7. 7Divide into bowls and top with green onions, chopped peanuts, and cilantro. Add extra lime wedges and sriracha on the side for heat lovers.
8. 8Serve immediately while the noodles are silky and the peanuts stay crunchy.