Creamy Thai Peanut Noodle Bowls (Printable)

Creamy Thai-style noodle bowls with ground chicken, vegetables, and rich peanut sauce in a quick one-pan method.

# Ingredient List:

→ 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 with green parts reserved for garnish
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 to taste
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

# Steps:

01 - Heat a drizzle of oil in a large deep 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 if excess liquid remains.
02 - Add minced garlic, grated ginger, and white parts of green onions to the pan. Sauté for 1 minute until fragrant.
03 - Stir in sliced bell pepper, shredded carrots, and snap peas. Cook for 2 to 3 minutes until vegetables begin to soften.
04 - Distribute dry rice noodles evenly over the vegetables in the pan.
05 - In a bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, Sriracha, and broth until smooth. Pour the sauce mixture 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, reserved green onion tops, and lime wedges.

# Tips from the Pros:

01 -
  • Everything cooks in one pan, which means fewer dishes and more time enjoying your meal instead of cleaning up.
  • The peanut sauce becomes silky and clings to every noodle strand—it's the kind of creamy comfort food that doesn't require cream.
  • Ground chicken absorbs all those punchy Thai flavors while the vegetables stay crisp enough to give you texture.
02 -
  • If your peanut butter doesn't mix smoothly into the broth, whisk it in a small bowl with a bit of warm broth first to create a paste, then add it to the pan—lumpy sauce is nobody's friend.
  • Don't skip the lime juice at the end; it's the secret ingredient that ties everything together and makes the sauce taste bright instead of heavy.
03 -
  • Toast your own peanuts while the noodles cook so they're warm and fragrant when you sprinkle them on—the difference between fresh-toasted and day-old peanuts is noticeable.
  • If the sauce looks too thick before serving, add a splash of warm broth or water; if it's too thin, let it simmer uncovered for another minute or two to reduce slightly.
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