Thai Peanut Chicken Noodle Bowl
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.
A creamy and flavorful Thai peanut chicken noodle bowl with rice noodles and crunchy vegetables that is ideal for satisfying weekday meal prep.
Nutrition per serving
Ingredients
Protein
Base
Vegetables
Sauce
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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