Thai Peanut Chicken Rice Noodles
Thai Peanut Chicken Rice Noodles
Ingredients
For the Chicken and Noodles
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 ounces rice noodles, thin or medium width
- 1 tablespoon peanut oil
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or shredded
- 1/2 cup green onions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey, or maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon sriracha, or more, to taste
- 1/4 cup water, or more, to thin
Instructions
- 1
Prepare the rice noodles according to package directions. Typically, this involves soaking them in hot water for 5-10 minutes until tender, then draining and rinsing with cold water to prevent sticking. Set aside.
⏱️ 10 min
- 2
While the noodles are soaking, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and sriracha. Gradually whisk in the water, 1 tablespoon at a time, until the sauce reaches your desired consistency. It should be smooth and pourable, but not too thin. Set aside.
⏱️ 8 min
- 3
Heat the peanut oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 4
Add the sliced red bell pepper and julienned carrots to the skillet with the chicken. Cook for 3-5 minutes, stirring frequently, until the vegetables are tender-crisp.
⏱️ 5 min
- 5
Add the drained rice noodles and the prepared peanut sauce to the skillet. Toss everything together until the noodles and chicken are evenly coated with the sauce and heated through, about 2-3 minutes.
⏱️ 3 min
- 6
Divide the Thai Peanut Chicken Rice Noodles among serving bowls. Garnish with sliced green onions, chopped fresh cilantro, and serve immediately with lime wedges on the side for squeezing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Peanut Chicken Rice Noodles
For the Chicken and Noodles
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 ounces rice noodles, thin or medium width
- 1 tablespoon peanut oil
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or shredded
- 1/2 cup green onions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey, or maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon sriracha, or more, to taste
- 1/4 cup water, or more, to thin
Instructions
- 1
Prepare the rice noodles according to package directions. Typically, this involves soaking them in hot water for 5-10 minutes until tender, then draining and rinsing with cold water to prevent sticking. Set aside.
⏱️ 10 min - 2
While the noodles are soaking, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and sriracha. Gradually whisk in the water, 1 tablespoon at a time, until the sauce reaches your desired consistency. It should be smooth and pourable, but not too thin. Set aside.
⏱️ 8 min - 3
Heat the peanut oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 4
Add the sliced red bell pepper and julienned carrots to the skillet with the chicken. Cook for 3-5 minutes, stirring frequently, until the vegetables are tender-crisp.
⏱️ 5 min - 5
Add the drained rice noodles and the prepared peanut sauce to the skillet. Toss everything together until the noodles and chicken are evenly coated with the sauce and heated through, about 2-3 minutes.
⏱️ 3 min - 6
Divide the Thai Peanut Chicken Rice Noodles among serving bowls. Garnish with sliced green onions, chopped fresh cilantro, and serve immediately with lime wedges on the side for squeezing.
⏱️ 2 min