Creamy Thai Peanut Noodle Bowls (Printable)

Comforting noodle bowls featuring creamy peanut sauce, ground chicken, and vegetables with crispy potsticker-style edges.

# What You’ll Need:

→ Protein

01 - 1 pound ground chicken
02 - 1 tablespoon neutral oil

→ Noodles

03 - 8 ounces wide rice noodles or lo mein noodles

→ Vegetables

04 - 1 red bell pepper, thinly sliced
05 - 1 cup shredded carrots
06 - 1 cup snap peas, halved
07 - 4 green onions, sliced

→ Peanut Sauce

08 - 1/3 cup creamy peanut butter
09 - 3 tablespoons soy sauce or tamari
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon honey or maple syrup
12 - 1 tablespoon toasted sesame oil
13 - 1 tablespoon sriracha or chili garlic sauce
14 - 1/2 cup water

→ Garnishes

15 - 1/4 cup roasted peanuts, chopped
16 - Fresh cilantro, chopped
17 - Lime wedges

# How To Make:

01 - In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, and water until smooth. Adjust consistency with additional water as desired. Set aside.
02 - Bring a large pot of salted water to a boil. Cook noodles according to package instructions until just al dente. Drain thoroughly and toss lightly with oil to prevent sticking.
03 - Heat oil in a large nonstick skillet or wok over medium-high heat. Add ground chicken and cook, breaking it apart with a spoon, until browned and cooked through approximately 5 to 6 minutes. Transfer to a plate.
04 - In the same pan, add bell pepper, carrots, snap peas, and half the green onions. Stir-fry for 2 to 3 minutes until vegetables are tender yet vibrant.
05 - Add drained noodles to the pan, pressing them gently into an even layer. Allow to cook undisturbed for 2 to 3 minutes to develop crispy browned edges on the bottom.
06 - Return cooked chicken to the pan. Pour peanut sauce over all ingredients and toss thoroughly until well combined and heated through. Loosen with additional water if needed.
07 - Divide among serving bowls. Garnish with chopped peanuts, remaining green onions, cilantro, and lime wedges.

# Top Tips:

01 -
  • It comes together in 40 minutes flat, which means weeknight dinner without the takeout guilt or the delivery fee.
  • The noodles get these irresistible crispy edges from a technique borrowed from potstickers that elevates the whole bowl.
  • One sauce does all the heavy lifting, balancing creamy, tangy, spicy, and rich in a single whisk.
02 -
  • Don't skip the oil on the drained noodles or they'll stick together in one sad clump that no amount of sauce will fix.
  • That potsticker moment—the undisturbed pressing—actually matters; rushing it or stirring too early means you miss the whole point of the crispy edges.
  • Taste the sauce before it goes into the pan, because once it's mixed with everything else, adjusting the seasoning becomes a rescue mission instead of a simple fix.
03 -
  • Don't let the noodles cool completely before pressing them into the pan or they'll crack and break instead of holding together in a cohesive layer.
  • Keep your peanut sauce slightly thinner than you think it should be, because it continues to thicken as it cools and coats the noodles.
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