Creamy Thai Peanut Noodle Bowls (Print Version)

Flavor-packed bowls with creamy peanut sauce, tender chicken, and vegetables featuring crispy noodle 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
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 It:

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 if needed for desired thickness. Set aside.
02 - Bring a large pot of salted water to a boil. Cook noodles according to package directions until 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 up continuously 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-crisp and vibrant.
05 - Add drained noodles to the pan, gently pressing them into an even layer. Allow to cook undisturbed for 2 to 3 minutes until crispy edges form on the bottom.
06 - Return cooked chicken to the pan. Pour in peanut sauce and toss all ingredients together until well combined and heated through. Loosen with additional water if needed.
07 - Divide noodle mixture among serving bowls. Top with chopped peanuts, remaining green onions, fresh cilantro, and lime wedges.

# Additional Tips::

01 -
  • The creamy peanut sauce is silky enough to feel indulgent but comes together in under five minutes with ingredients you probably have on hand.
  • That potsticker noodle technique creates an unexpectedly crispy bottom layer that makes eating this bowl feel like a small celebration.
  • It's genuinely flexible—swap proteins, skip ingredients you don't have, dial the heat up or down, and it still tastes intentional and delicious.
02 -
  • The peanut sauce will thicken slightly as it sits, so make it a little looser than you think you want it—you can always tighten it up but you can't take back oversalting or making it gluey.
  • Don't skip the oil toss after draining the noodles; it prevents the dreaded clump and makes the potsticker technique actually work.
  • The potsticker noodle layer is delicate magic—press gently and don't move the pan around or you'll break up the crust before it sets.
03 -
  • Keep your pan moving quickly once everything's in together—the noodles finish cooking fast and you don't want them to break apart or stick.
  • Taste the sauce before combining everything; if you like it hotter, add more sriracha now rather than trying to adjust after it's mixed with the noodles.
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