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Top-down view of Thai Peanut Chicken Noodle Bowls in a white ceramic bowl with glossy sauce and colorful julienned vegetables.

Thai Peanut Chicken Noodle Bowls with Creamy Peanut Sauce

These Thai Peanut Chicken Noodle Bowls feature tender rice noodles, golden seared chicken, and a glossy, creamy peanut sauce. Topped with vibrant crunchy veggies and roasted peanuts, it is a 30-minute restaurant-quality dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Thai-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz thin white rice noodles 225g, vermicelli style
  • 1 lb chicken breast 450g, cut into bite-sized pieces
  • 2 tbsp neutral oil for searing
  • 1/2 cup creamy peanut butter 125g
  • 3 tbsp soy sauce 45ml
  • 2 tbsp lime juice 30ml, fresh
  • 2 tbsp honey 30ml
  • 1 cup purple cabbage 70g, finely shredded
  • 1 cup carrots 120g, julienned
  • 1 cup cucumber 150g, sliced
  • 1/4 cup roasted peanuts crushed

Equipment

  • 1 Large Skillet For searing the chicken
  • 1 Large pot For boiling water for noodles
  • 1 Mixing Bowl For the peanut sauce

Method
 

Prep and Cook
  1. Soak rice noodles in hot water for 3-5 minutes until translucent and tender. Drain and rinse with cold water.
  2. Heat oil in skillet and cook chicken pieces until golden-brown and cooked through (165°F).
  3. Whisk peanut butter, soy sauce, lime juice, honey, ginger, and garlic. Thin with warm water until glossy.
  4. Toss noodles in sauce. Top with chicken and arranged sections of cabbage, carrots, and cucumber. Garnish with peanuts, cilantro, and lime.

Notes

Rinse noodles in cold water immediately to prevent them from becoming mushy.
Use creamy peanut butter for the smoothest, glossiest sauce texture.