Creamy Thai Peanut Noodle Bowls (Print Version)

Creamy peanut coated rice noodles with ground chicken and crisp vegetables in a rich Thai-inspired 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
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated

→ Sauce

09 - 1/3 cup creamy peanut butter
10 - 1/4 cup low-sodium soy sauce
11 - 2 tablespoons hoisin sauce
12 - 2 tablespoons rice vinegar
13 - 2 tablespoons honey or maple syrup
14 - 1 tablespoon toasted sesame oil
15 - 1 to 2 teaspoons sriracha or chili garlic sauce
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 It:

01 - Heat oil in a large nonstick skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up frequently, 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 - Place dry rice noodles in 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 mixture over noodles and vegetables.
06 - Bring 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 and toss everything together over low heat for 2 to 3 minutes until creamy and well combined. Stir in lime juice.
08 - Distribute into serving bowls and top with chopped peanuts, fresh cilantro, reserved green onion tops, and lime wedges.

# Additional Tips::

01 -
  • Everything cooks in one pan, which means less cleanup and more time enjoying the meal with people you care about.
  • The peanut sauce is creamy and deeply satisfying without any cream, making it naturally dairy-free and still feeling indulgent.
  • It's fast enough for a weeknight but impressive enough to serve when you have guests who think you're a better cook than you actually are.
02 -
  • Don't skip the step of setting the chicken aside if there's excess liquid—cooking everything in that moisture will steam your vegetables instead of giving them any color or caramelization.
  • The magic happens in those last two to three minutes when you bring the chicken back and everything melds together into something creamy; rushing this step means missing the best part.
  • Taste for salt and heat before serving because every brand of soy sauce and sriracha hits differently, and you want it seasoned to your specific preferences.
03 -
  • Whisk your sauce in a separate bowl before adding it to the pan—this prevents lumps from the peanut butter and ensures even distribution of flavors.
  • If the sauce seems too thick after the noodles absorb liquid, add another splash of broth or even water to get back to a creamy consistency.
  • Make this a double batch and use leftovers for lunch bowls with crispy shallots and a fried egg on top—it reheats beautifully.
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