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Simple Recipes for Every Day

Peanut Chicken Noodle Bowl

a peanut chicken noodle bowl made with rice noodles topped with chicken, peanut sauce, green bean & tomato salad & cilantro
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  30 min

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.