Creamy Thai Peanut Noodle Bowls (Printable)

Creamy peanut noodles with ground chicken and crisp vegetables in a luscious 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

# Directions:

01 - Heat a drizzle of oil in a large nonstick skillet or wok over medium-high heat. Add ground chicken, breaking it up as it cooks until browned and cooked through, approximately 5 minutes. Remove and set aside.
02 - Add minced garlic, grated ginger, and white parts of green onions to the pan. Sauté for 1 minute until fragrant.
03 - Stir in bell pepper, carrots, and snap peas. Cook for 2 to 3 minutes until vegetables begin to soften.
04 - Add dry rice noodles to 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 the sauce 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. Toss everything together over low heat for 2 to 3 minutes until creamy and well combined. Stir in lime juice.
08 - Divide into bowls and top with chopped peanuts, fresh cilantro, green onion tops, and lime wedges.

# Expert Tips:

01 -
  • The whole thing lives in one pan, which means minimal cleanup and maximum flavor building as everything mingles together.
  • It tastes like restaurant-quality Thai food but comes together faster than ordering delivery, and costs a fraction of the price.
  • Ground chicken cooks quickly and absorbs the sauce beautifully, while the vegetables stay textured and bright no matter how long you've got.
02 -
  • Don't skip mixing your sauce ahead of time—whisking it in a separate bowl keeps the peanut butter from seizing up and clumping when it hits the hot pan.
  • The lime juice at the end isn't optional; it's what cuts through the richness and makes all the flavors pop instead of sitting heavy and flat.
  • If your broth is too salty, the whole dish suffers, so always use low-sodium and taste as you go before adding any extra salt.
03 -
  • Buy pre-grated ginger and shredded carrots if you're short on time—your hands will thank you and the result is just as good.
  • Keep sriracha on the side of the table so people can adjust heat to their preference instead of committing to it in the pan.
  • A drizzle of extra sesame oil over each bowl before serving makes it look restaurant-quality and adds a final layer of toasted depth.
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