Creamy Thai Peanut Noodle Bowls (Printable)

Quick noodle bowls with chicken, veggies, and creamy Thai peanut sauce

# What You’ll Need:

→ Protein & Noodles

01 - 1 lb ground chicken
02 - 10 oz dried wide rice noodles

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup shredded carrots
05 - 1 cup snap peas, trimmed and halved
06 - 4 green onions, thinly sliced with green parts reserved for garnish
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated

→ Sauce

09 - 1/3 cup creamy peanut butter
10 - 1/4 cup low-sodium soy sauce
11 - 2 tbsp hoisin sauce
12 - 2 tbsp rice vinegar
13 - 2 tbsp honey or maple syrup
14 - 1 tbsp toasted sesame oil
15 - 1 to 2 tsp sriracha or chili garlic sauce to taste
16 - 1 1/2 cups low-sodium chicken or vegetable broth
17 - Juice of 1 lime

→ Garnishes

18 - 1/4 cup roasted peanuts, chopped
19 - Fresh cilantro leaves
20 - Lime wedges

# How To Make:

01 - Heat oil in a large nonstick skillet or wok over medium-high heat. Add ground chicken, breaking it apart as it cooks, until browned and cooked through, approximately 5 minutes. Remove and set aside if excess liquid remains.
02 - Add minced garlic, grated ginger, and white parts of green onions to the pan. Sauté for 1 minute until fragrant.
03 - Stir in sliced bell pepper, shredded carrots, and snap peas. Cook for 2 to 3 minutes until vegetables begin to soften.
04 - Add dried rice noodles to the pan, spreading them evenly over the vegetables.
05 - In a separate bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, sriracha, and broth until smooth. Pour sauce over noodles and vegetables.
06 - Bring mixture to a simmer. Cover and cook for 4 to 6 minutes, stirring occasionally, until noodles are tender and have absorbed most of the sauce.
07 - Return cooked chicken to the pan. Toss all ingredients together over low heat for 2 to 3 minutes until creamy and fully combined. Stir in lime juice.
08 - Serve hot, garnishing with chopped peanuts, fresh cilantro, reserved green onion tops, and lime wedges.

# Top Tips:

01 -
  • Everything cooks in one pan, which means fewer dishes and more time actually enjoying your meal.
  • The sauce is so silky and flavor-packed that even skeptics become instant believers in the magic of peanut-based dishes.
  • It comes together in 40 minutes flat, making it perfect for those nights when your energy is low but your hunger is high.
02 -
  • If your sauce looks too thick before serving, don't panic—add a splash of water or broth and stir it in gently; the noodles will have absorbed more liquid than you expect, and that's actually what you want.
  • Don't skip thinly slicing the vegetables; thick pieces won't soften in time, and you'll end up with some chewy bell pepper instead of that tender-but-not-mushy texture that makes this dish special.
03 -
  • Toast your peanuts yourself if you can, because they taste exponentially better than pre-roasted ones from the jar, and the cost difference is basically nothing.
  • Make the sauce the night before and store it in the fridge—it actually tastes better after the flavors have had time to marry together, and you'll save yourself 10 minutes of prep work.
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