Thai Peanut Chicken Noodle Bowls

Serves 4 · 20 min prep · 18 min cook

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 8 oz rice noodles
• 1/3 cup creamy peanut butter
• 1/4 cup low-sodium soy sauce
• 3 tbsp lime juice
• 2 tbsp honey
• 1–2 tbsp sambal oelek or chili garlic sauce
• 1 tbsp grated fresh ginger
• 3 garlic cloves
• 1 tbsp sesame oil
• 2 tbsp neutral oil
• 2 cups shredded purple cabbage
• 1 cup shredded carrots
• 1 English cucumber
• 1/3 cup roasted peanuts
• 1/2 cup combined fresh cilantro and mint
• 3 green onions

Instructions

1. 1Whisk peanut butter, soy sauce, lime juice, honey, sambal, grated ginger, minced garlic, and sesame oil in a bowl until smooth; thin with 2–warm water if needed so it pours easily. Set aside half for serving.
2. 2Pat chicken thighs dry and cut into 1-inch pieces. Toss with peanut sauce and salt.
3. 3Bring a pot of water to a boil for the rice noodles. Cook according to package directions until just tender, usually 4–6 minutes; drain, rinse briefly with cool water, and toss with a drizzle of sesame oil to prevent sticking.
4. 4Heat neutral oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer and cook undisturbed 3 minutes to develop color, then stir-fry another 4–5 minutes until cooked through and caramelized at the edges.
5. 5Pour the remaining half of the peanut sauce into the skillet with the chicken. Toss 1 minute until the sauce thickens, coats the chicken, and turns glossy. Remove from heat.
6. 6Thinly slice the cucumber into half-moons and chop the herbs and green onions. Roughly chop the peanuts.
7. 7Divide rice noodles among four bowls. Top with peanut chicken, shredded cabbage, carrots, and cucumber.
8. 8Drizzle each bowl with reserved peanut sauce, then finish with chopped peanuts, herbs, and green onions. Serve immediately with extra lime wedges and chili sauce.