Thai Peanut Chicken Noodle Bowls
When people ask me my favourite restaurant, I tell them it’s my house.
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.
Thin the peanut sauce with warm water until it coats the noodles without becoming too thick.Fresh cilantro, sliced green onions, sesame seeds, or an extra squeeze of lime make great garnishes.Meal prep by storing the sauce separately and adding the chili crisp just before serving to keep its crunch.Add extra vegetables like bell peppers or bean sprouts for more colour and texture without changing the flavour profile much.