Name: Thai Peanut Chicken Noodle Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai-Inspired
Ingredients: 2 chicken breasts or thighs, cooked and sliced; 8 oz rice noodles or linguine noodles; 1 red bell pepper, thinly sliced; 1 cup shredded carrots; 1 cup purple cabbage, thinly sliced; 1 cucumber, julienned; Fresh cilantro, for garnish; Chopped peanuts, for garnish; Lime wedges, for serving; ½ cup creamy peanut butter; 3 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons rice vinegar; 1 tablespoon honey or brown sugar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1–2 teaspoons sriracha or chili garlic sauce (to taste); Warm water, as needed to thin the sauce

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Thai Peanut Chicken Noodle Bowls are a vibrant, satisfying dish packed with tender chicken, crisp vegetables, and chewy noodles all coated in a creamy, flavorful peanut sauce. This recipe delivers the perfect balance of savory, sweet, tangy, and spicy in every bite. It’s a one-bowl wonder that’s easy enough for a weeknight but impressive enough to serve to guests.

Why You’ll Love This Recipe

I love how this recipe brings together the bold flavors of Thai cuisine in a way that’s simple to make at home. The peanut sauce is the star—it’s rich, nutty, and just the right amount of spicy. I enjoy how customizable these noodle bowls are: I can mix and match vegetables, swap in different proteins, or adjust the spice level. Whether I’m meal prepping for the week or throwing together a last-minute dinner, this dish always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thighs, cooked and sliced
Rice noodles or linguine noodles
Red bell pepper, thinly sliced
Shredded carrots
Purple cabbage, thinly sliced
Cucumber, julienned
Fresh cilantro and chopped peanuts, for garnish
Lime wedges

For the peanut sauce:

Creamy peanut butter
Soy sauce
Rice vinegar
Honey or brown sugar
Fresh garlic, minced
Fresh ginger, grated
Sriracha or chili garlic sauce (for heat)
Warm water (to thin the sauce)

Directions

I cook the noodles according to the package instructions, then drain and rinse them under cold water to stop the cooking process.
While the noodles cook, I whisk together all the peanut sauce ingredients in a bowl until smooth. I adjust the consistency with warm water as needed.
In a large mixing bowl, I combine the sliced chicken, bell pepper, carrots, cabbage, and cucumber.
I pour the peanut sauce over the top and toss everything together until evenly coated.
I serve the noodle bowls topped with fresh cilantro, chopped peanuts, and a squeeze of lime juice.

Servings and timing

This recipe makes about 4 servings. It takes around 25 minutes from start to finish, making it a perfect choice for busy weeknights.

Variations

I like switching up the protein sometimes by using grilled shrimp, tofu, or even leftover rotisserie chicken. For a low-carb version, I replace noodles with spiralized zucchini or shredded cabbage. If I want it spicier, I add extra sriracha or a pinch of red pepper flakes. I’ve also tried adding crushed pineapple to the sauce for a sweet twist, which works great.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water to the bowl and microwave it in short intervals, stirring in between to keep the noodles from drying out. I also like eating it cold, almost like a Thai-inspired noodle salad.

FAQs

What kind of noodles work best for this dish?

I usually go with rice noodles for a more traditional feel, but I’ve used linguine and soba noodles when that’s all I had. They all work well, depending on what texture I’m going for.

Can I make the peanut sauce ahead of time?

Yes, I often make the peanut sauce in advance and keep it in the fridge for up to a week. I just give it a good stir and add a little warm water to loosen it before using.

Is this recipe gluten-free?

It can be! I make sure to use gluten-free soy sauce or tamari and choose rice noodles to keep the whole dish gluten-free.

What vegetables can I use instead?

I like using whatever’s in season or in my fridge. Snap peas, broccoli, edamame, and spinach all work great. The key is keeping things crunchy and fresh.

Can I serve this cold?

Absolutely. I often make this ahead and eat it cold as a refreshing lunch. The flavors are even better after sitting for a bit.

Conclusion

These Thai Peanut Chicken Noodle Bowls are a flavorful, flexible, and satisfying meal I turn to again and again. Whether I’m craving something hearty or something quick and easy, this recipe never fails to hit the spot. I love how I can make it my own with whatever I have on hand. It’s comforting, colorful, and always a crowd-pleaser.

Thai Peanut Chicken Noodle Bowls