Thai Peanut Chicken Noodle Bowls
If you’re anything like us, Pad Thai is one of those meals that’s always tempting when deciding where to order takeout. We’ve tried recreating those bold, nutty flavours at home before, but nothing ever quite hit the mark, until these Thai Peanut Chicken Noodle Bowls.
One of our favourite things about this recipe is that it comes together using mostly pantry staples and ingredients we already had on hand. The chicken is coated in an incredibly creamy, flavour-packed peanut sauce that honestly steals the show, making every bite better than the last.
This has quickly become one of our go-to dinners whenever we want to switch up our weekly meal rotation without spending hours in the kitchen. It’s simple to prepare, easy to customize, and comes together by cooking the chicken, whisking together the sauce, and assembling everything into a fresh, satisfying bowl. If you’re looking for a vegetarian option, tofu works just as well.
Whether you’re craving the flavours of your favourite Thai-inspired takeout or just looking for a new weeknight dinner to add to your rotation, these Thai Peanut Chicken Noodle Bowls are guaranteed to impress.
Thai Peanut Chicken Noodle Bowls
Ingredients
Bowls
- 120 g rice noodles dry
- 1 chicken breast thinly sliced
- 1 tbsp neutral oil
- Shredded red cabbage
- Carrot sticks
- Shelled edamame
- Sliced cucumber
- Chopped peanuts
- Chili crisp for topping
Thai Peanut Sauce
- ½ cup creamy peanut butter
- 3 tbsp soy sauce or coconut aminos
- 3 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 2 tbsp sriracha 3 tbsp for extra heat
- 1 tbsp chili crisp
- 1 tsp sesame oil
- Juice of 1 lime
- 1 tbsp grated garlic
- 1 tsp grated ginger
Instructions
- Bring a large pot of water to a boil. Cook the rice noodles according to the package directions, then drain and set aside.
- While the noodles cook, whisk together the peanut butter, soy sauce, maple syrup (or honey), rice vinegar, sriracha, chili crisp, sesame oil, lime juice, garlic, and ginger until smooth. Add a splash of warm water if needed to thin the sauce.
- Toss the sliced chicken with 3 tablespoons of the peanut sauce until evenly coated.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken for 6–7 minutes, stirring occasionally, until browned and fully cooked.
- Divide the noodles evenly among three bowls. Top with the chicken, red cabbage, carrot, edamame, cucumber, and chopped peanuts.
- Drizzle generously with the remaining peanut sauce and finish each bowl with a spoonful of chili crisp before serving.
