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The Best Peanut Chicken Noodles with Rice Noodles and Creamy Thai Peanut Sauce

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A vibrant, flavorful noodle bowl featuring tender chicken, crisp vegetables, and a creamy peanut sauce spiked with garlic, ginger, and sesame oil. Topped with crunchy peanuts, fresh herbs, and a squeeze of lime, this dish is perfect for weeknight dinners or make-ahead lunches.

Ingredients

Scale

For the sauce:

  • 1/4 cup creamy peanut butter

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey

  • 1 teaspoon sesame oil

  • 1 garlic clove, minced

  • 1/2 teaspoon grated fresh ginger

  • 2 to 3 tablespoons warm water (to thin sauce)

For the bowls:

  • 8 oz rice noodles or spaghetti noodles

  • 1 tablespoon olive oil

  • 1 lb boneless skinless chicken breasts, thinly sliced

  • Salt and pepper, to taste

  • 1 red bell pepper, thinly sliced

  • 1 cup shredded carrots

  • 2 green onions, sliced

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup chopped roasted peanuts

  • Lime wedges, for serving

Instructions

  • In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Add warm water a tablespoon at a time until the sauce reaches a pourable consistency.

  • Cook noodles according to package instructions. Drain and set aside.

  • Heat olive oil in a large skillet over medium-high heat. Add chicken slices, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.

  • Add the red bell pepper and shredded carrots to the skillet and sauté for 2-3 minutes, until slightly softened.

  • Add cooked noodles and peanut sauce to the skillet with the chicken and vegetables. Toss everything together until well coated and heated through.

  • Serve in bowls topped with green onions, cilantro, chopped peanuts, and a squeeze of lime juice.

Notes

  • For a spicier version, add chili garlic sauce or red pepper flakes to the peanut sauce.

  • Make it gluten-free by using rice noodles and tamari instead of soy sauce.

  • Store leftover sauce in the fridge for up to 5 days or freeze for future use.

  • Don’t skip the lime juice—it brightens and balances the richness of the sauce.

  • For extra protein, add a soft-boiled egg or edamame on top.

Find it online: https://flavorfulkitchenn.com/the-best-peanut-chicken-noodles-with-rice-noodles-and-creamy-thai-peanut-sauce/