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Thai Peanut Chicken Noodle Bowls

Course: Main Course
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinate Time:: 1 hour
Total Time: 1 hour 45 minutes
Servings: 5 servings
Calories: 503kcal
Author: Lauren
These Thai Peanut Chicken Noodle Bowls are the kind of weeknight meal you will make on repeat. They’re quick, cozy, packed with flavor, and loaded with fresh veggies.
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Ingredients

  • 1.5 lb. boneless chicken breast
  • Salt and pepper to taste
  • 1 (13-oz.) jar Thai peanut sauce or MAKE YOUR OWN (recipe below)
  • 10 oz. stir fry rice noodles You can substitute rice noodles for any short pasta or rice
  • Chopped salted peanuts to top, optional
  • Cucumber salad to serve alongside, optional

Cucumber salad (optional):

  • 2 baby cucumbers (160g) thinly sliced
  • 1/2 cup matchstick carrots (44g)
  • 2 Tbsp. seasoned rice vinegar (30g)
  • 1 Tbsp. hoisin sauce
  • 2 tsp. olive oil (10g)
  • 1/2 tsp. sugar
  • 1/4 tsp. salt or to taste

Homemade Thai Peanut Sauce:

  • 1/4 cup warm water
  • 3 garlic cloves minced
  • 3 ginger cubes minced (or 1 Tbsp ginger paste)
  • 2 Tbsp. low-sodium soy sauce (30g)
  • 2 Tbsp. lemon juice (30g)
  • 2 Tbsp. pure maple syrup (30g)
  • 1 Tbsp. sesame oil (15g)
  • 1/2 cup creamy peanut butter (120g)
  • 1 Tbsp. buffalo sauce other hot sauce (or chili garlic sauce)

Instructions

  • Make peanut sauce (if using): Whisk everything together. Taste. Add more hot sauce or red chili flakes for more kick. Add more water to thin.
  • Marinate chicken: Season chicken all over with salt and pepper. Cut into thin slices. Add to a Ziploc bag. Toss with half of the Thai peanut sauce over top (save the other half!) Cover and marinate in the fridge for 1 hour (up to 24 hours).
  • Cook pasta: Cook pasta according to package directions.
  • Cook chicken: Heat oil in a large skillet over medium heat. Add the chicken and cook undisturbed for 3-4 minutes, then flip/toss and continue cooking until cooked and golden brown.
  • If making cucumber salad: Whisk everything but the cucumbers and carrots together in a small bowl, then add them and toss together. Let sit for 15 minutes, stirring occasionally (can be made in advance and stored in the fridge).
  • Assemble: add chicken and noodles to a bowl. Drizzle 2-3 tablespoons of peanut sauce over top, and sprinkle with some chopped peanuts, if desired. Serve with cucumber salad and enjoy!

Notes

For meal prep, go ahead and prepare everything individually, then store separately and assemble right before serving.
  • Chicken: Store cooked chicken in an airtight container in the fridge for up to 4 days.
  • Noodles: Toss with a tiny splash of oil before refrigerating to prevent sticking.
  • Peanut sauce: Lasts 5–7 days in the fridge. Be sure to give it a good stir before serving.
  • Cucumber salad: Best enjoyed within 48 hours.

Nutrition

Serving: 1bowl (chicken & noodles divided into 5 bowls + extra sauce) | Calories: 503kcal | Carbohydrates: 56.6g | Protein: 39.2g | Fat: 13.3g