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    Peanut Chicken Noodle Bowl

    October 2, 2023

    It’s quick and saucy. It’s our peanut chicken noodle bowl with crunchy cucumbers, green beans, and juicy tomatoes on top. Make it for dinner or lunch, and eat leftovers the next day for breakfast!

    a peanut chicken noodle bowl made with rice noodles topped with chicken, peanut sauce, green bean & tomato salad & cilantro
    Photography by Gayle McLeod

    Looking For More Tasty Bowls?

    Our Best Peanut Chicken Noodle Bowl Recipe

    Perhaps you’ve already cooked our Slow Cooker Pot Swimming Rama, or our Peanut Udon Noodles and are looking for more delicious recipes? This dish stands on its own, but if you’re looking for a feast make our Larb Lettuce Cups or Shrimp Spring Rolls to have on the side. If you don’t have rice noodles on hand, this is equally satisfying over White Rice. If you’d like to forgo the noodle/rice component, just serve over a bed of spinach or Steamed Broccoli.

    chicken, rice noodles, tomatoes, green beans, cilantro, cucumber, spices, peanuts, soy sauce and peanut butter in prep bowls

    Ingredients You’ll Need For Our Chicken Noodle Bowl With Peanut Ginger Sauce

    • Rice noodles

    • Boneless, skinless chicken thighs

    • For the sauce – peanut butter, low-sodium soy sauce or tamari, grated garlic, rice vinegar, red curry paste, grated ginger, light brown sugar, canned coconut milk

    • For the veggies – green beans, cherry tomatoes, Persian cucumbers, roasted peanuts, fresh cilantro, fresh lime juice, fish sauce

    boneless, skinless chicken thighs seasoned with salt being cooked in a skillet
    peanut butter, soy sauce, garlic, vinegar, curry paste, ginger and brown sugar in a skillet
    coconut milk being poured into a skillet with peanut butter, soy sauce, garlic, vinegar, curry paste, ginger & brown
    chicken being cooked in a skillet with homemade peanut sauce

    How to Make This Easy Peanut Chicken Noodle Bowl

    1. Cook and drain the noodles.

    2. Brown the chicken in oil.

    3. Make the peanut sauce. Combine the peanut butter, soy sauce, grated garlic, vinegar, curry paste, ginger, brown sugar, and coconut milk to the skillet and whisk to combine.

    4. Put the chicken and the sauce in the skillet, bring to a simmer and then reduce to low.

    5. Dress the veggies. In a medium bowl, combine the green beans, tomatoes, cucumbers, peanuts, cilantro, lime juice, fish sauce (if using), soy sauce and garlic.

    6. To serve, divide the noodles between bowls and top with the chicken and green bean tomato salad.

    7. Garnish! Serve the peanut sauce over the chicken and garnish with crushed peanuts and cilantro.

    chicken being cooked in a skillet with homemade peanut sauce
    green beans, tomatoes, cucumbers, peanuts, cilantro, lime juice, fish sauce, soy sauce & garlic being tossed in a bowl

    How to Store Leftovers + Tips

    • Toss leftover rice noodles in oil. This will help them from clumping. We add a little water when reheating in the microwave or stovetop.

    • Leftovers can be stored in the fridge for 3-4 days, and in the freezer for up 2 months.

    • What if my peanut sauce separates? If your sauce separates, remove the chicken and add 2-3 tablespoons of warm water. Whisk to combine.

    • Substitutions – This would be just as good with a flank steak thinly sliced or chicken tenders! If using chicken breasts, cut into small pieces to keep the cook time the same. Or make it with drained and cubed tofu!

    chicken being cooked in a skillet with homemade peanut sauce
    a peanut chicken noodle bowl made with rice noodles topped with chicken, peanut sauce, green bean & tomato salad & cilantro

    More Full Bowls For Dinner, Please

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    Peanut Chicken Noodle Bowl Recipe

    Published October 2, 2023

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  30 min
    • Calories:  781
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    Ingredients

    • 1 pound rice noodles
    • 2½ pounds boneless, skinless chicken thighs
    • 1 teaspoon kosher salt
    • 1 tablespoon vegetable oil
    • ½ cup creamy peanut butter
    • 3 tablespoons low-sodium soy sauce or tamari
    • 1½ teaspoons grated garlic
    • 1 tablespoons rice vinegar
    • 1 tablespoon red curry paste (plus more if you like things spicy)
    • 2 teaspoons grated ginger
    • 2 tablespoons light brown sugar (optional)
    • 1 (13-ounce) can coconut milk, shaken
    • 4 ounces green beans, trimmed and cut into ½-inch pieces
    • ½ cup halved cherry tomatoes
    • 2 Persian cucumbers, cut into ¼-inch-thick rounds (about ½ cup)
    • ¼ cup roasted peanuts, roughly chopped, plus more for serving
    • ⅓ cup fresh cilantro, roughly chopped, plus more for serving
    • ¼ cup fresh lime juice (from 2 limes)
    • 1 tablespoon fish sauce (optional)

    Method

    1. Bring a large pot of water to a boil over high heat. Cook the noodles according to the package directions. Drain and set aside.

    2. Season the chicken all over with the salt. Heat the oil in a large ovenproof skillet over medium-high heat. Once the oil is glistening, add the chicken and cook, undisturbed, until browned, about 5 minutes per side. Transfer the chicken to a plate.

    3. Combine the peanut butter, 2 tablespoons of the soy sauce, 1 teaspoon grated garlic, vinegar, curry paste, ginger and brown sugar in a skillet; whisk to combine. Slowly whisk in the coconut milk. Return the chicken to the skillet and spoon the sauce over the chicken. Bring to a simmer, then reduce the heat to low. Cook until the sauce has thickened and the chicken is cooked through, about 8 minutes. Remove from heat.

    4. Meanwhile, in a medium bowl, combine the green beans, tomatoes, cucumbers, peanuts, cilantro, lime juice, fish sauce (if using), the remaining 1 tablespoon of soy sauce and remaining ½ teaspoon garlic.

    5. Divide the noodles between 6 shallow bowls. Top with the chicken and green bean tomato salad. Serve the peanut sauce over the chicken and garnish with the crushed peanuts and cilantro.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 781
    • Protein 51 g
    • Carbohydrates 76 g
    • Total Fat 30 g
    • Dietary Fiber 4 g
    • Cholesterol 176 mg
    • Sodium 1014 mg
    • Total Sugars 5 g

    Peanut Chicken Noodle Bowl

    Questions & Reviews

    Join the discussion below.

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    • Anastasiia

      Hi! Is the stove on or off during this step when we add garlic and ginger: Combine the peanut butter, 2 tablespoons of the soy sauce, 1 teaspoon grated garlic, vinegar, curry paste, ginger and brown sugar in a skillet; whisk to combine

      The stove is on. You are doing this in the same skillet that you browned the chicken in. Hope you enjoy Anastasiia!

    • Stephanie

      Do I cook the green beans?

      They are raw in this recipe. Hope you enjoy Stephanie!

    • Tom

      Can you use coconut cream in place of coconut milk?

      It might be a bit too thick, coconut milk would be best.

    • Talie

      This was SO tasty. I used leftover rotisserie chicken and it worked out great! I didn't have green beans, so I used carrots and red peppers instead. I added scallions and red cabbage as well. I love that this recipe is so versatile. It would work with a variety of veggies and even a different protein, like shrimp! The peanut sauce is amazing. I could eat it on everything! My whole family loved this recipe and it will definitely be on heavy rotation around here.

      Thanks Talie, so happy you love it!

    • Maria

      My family loved this recipe and I loved how easy it was to make. I will definitely be making it again!

      Thanks Maria, we are so glad you loved it!

    • Mel

      This is so delicious and easy to make! I married into a multicultural family and it's hard make something that is a "crowd pleaser" but this was the ONE!!! Everyone was happy. Thank you!!!

      Thanks Mel, we are so happy you loved it!

    • Jessica

      This quite honestly may be my favorite dish of yours that I've ever made. Got rave reviews from my fiance!! Absolutely loved it!

      YAY! that is great to hear. Thanks Jessica. Glad you both loved it!

    • Karly

      This was ABSOLUTELY AMAZING!!! Made it with zoodles instead of noodles and added a little extra curry paste. The combination of flavors and textures is out of this world. This will definitely be on regular rotation at our house!! Thanks for another amazing recipe!

      Thanks Karly, we are so happy you loved it!