How to Make the Perfect Thai Peanut Chicken Noodle Bowl
Thai · Medium · 35 min · 4 servings
This Thai peanut chicken noodle bowl features tender shredded chicken and rice noodles tossed in a rich and creamy peanut sauce with crunchy shredded purple cabbage and julienned carrots. It is a crowd-pleasing meal prep bowl that delivers restaurant-quality Thai flavors from the comfort of your own kitchen.
Why this recipe works
This Thai Peanut Chicken Noodle Bowl recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 560 calories with 34g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 lbs boneless skinless chicken breast
- 8 oz rice noodles
- 2 cups purple cabbage shredded
- 1 cup carrots julienned
- 0.5 cup natural creamy peanut butter
- 3 tbsp soy sauce low sodium
Step by step instructions
Step 1: Cook and Shred the Chicken
Place chicken breasts in a medium saucepan and cover with cold water. Bring to a boil, reduce to a simmer, and cook for 15 minutes until cooked through and internal temperature reaches 165 degrees Fahrenheit. Remove chicken and let it cool for 5 minutes before shredding with two forks into bite-sized pieces.
Step 2: Cook the Rice Noodles
Cook rice noodles according to package directions, usually soaking in boiling water for 8 to 10 minutes or boiling for 4 to 5 minutes. Drain and rinse under cold water to stop cooking and prevent sticking. Toss lightly with a drizzle of sesame oil to keep the noodles from clumping together.
Step 3: Make the Peanut Sauce
Whisk together peanut butter, soy sauce, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon sriracha, and 3 tablespoons warm water until smooth. Adjust consistency with more water one tablespoon at a time. Taste and add more lime juice or sriracha to your preference.
Step 4: Assemble and Store
Divide rice noodles among 4 meal prep containers. Top with shredded chicken, purple cabbage, and julienned carrots. Divide peanut sauce into 4 small separate containers and store alongside the bowls. Toss everything together just before eating to keep the noodles fresh and the vegetables crunchy. Refrigerate for up to 4 days.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chicken breast → edamame or baked tofu cubes for a fully plant-based version of this bowl
- rice noodles → soba noodles or zucchini noodles for a different texture and nutritional profile
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Mixing the peanut sauce directly into the noodles before storage which causes the noodles to absorb all the sauce and become dry and clumped by the next day
- Overcooking the rice noodles until mushy which makes them fall apart when mixed with the other ingredients during assembly
Nutrition facts
Per serving: 560 calories, 34g protein, 64g carbs, 18g fat, 4g fiber.
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