Thai Chicken Noodle Bowl with Peanut Sauce
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Fresh and vibrant Thai Chicken Noodle Bowl with Peanut Sauce! Loaded with veggies and kissed with creamy peanut sauce, these noodle bowls make a marvelous meal any time of day.
Alright friends, let me start by saying there are no words to describe how deliciously addictive today’s dish is… I’m going to try, but just know, no matter how good I make it sound (and look) it doesn’t compare to the real deal.
As long as we’re clear on that, I’ll continue.
There’s something special about a noodle bowl. Have you noticed that?
Noodles taste better out of a bowl, than off a plate.
The shape of the bowl cups the noodles and helps them retain heat, which amps up the flavor. The residual heat also keeps the noodles moist and saucy. …I’m not making this stuff up.
And I’m not even going to start on the benefits of chopsticks.
Although you can serve any pasta dish in a bowl, I love the combination of hot steamy noodles, asian spices, and cool fresh ingredients.
This Thai Chicken Noodle Bowl with Peanut Sauce is a noodle bowl I can stand by. It has all the right elements to provide major wow-factor for your tastebuds.
1) Juicy grilled thai chicken marinated in a bath of ginger, garlic, chiles, soy, and fish sauce.
2) Perfectly cooked strands of angel hair pasta coated in silky thai peanut sauce.
3) Salted peanuts for crunch.
4) Limes for zip.
5) And a plethora of fresh herbs and crisp veggies to offer a cold-hot sensation.
Thai Chicken Noodle Bowl with Peanut Sauce is a dish my family will ask for again and again. It offers the appealing profile of classic Pad Thai, yet with a lot more punch!
P.S. Don’t be scared off by the ingredients list. Many of them are listed twice (in the marinade and in the peanut sauce) and can be found at your local grocery store.
More Thai Favorites
Thai Chicken Satay with Peanut Sauce
Chicken Pad Thai – Creme de la Crumb
Curry Noodles Soup – Heather Christo
Thai Chicken Noodle Bowl with Peanut Sauce
Ingredients
For the Thai Chicken Noodle Bowl:
- 1 pound boneless skinless chicken breast 2 large
- 1 tablespoon fresh grated ginger
- 2 cloves garlic minced
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chile garlic sauce
- 1 pound DeLallo Whole Wheat Capellini Pasta
- 6 ounces mung bean sprouts
- 1 cup fresh basil leaves use Thai Basil if you can find it
- 3/4 cup sliced green onions
- 1 cup sliced cucumber
- 1/2 cup roasted peanuts
- 2 limes cut into wedges
For the Peanut Sauce:
- 1/2 cup peanut butter
- 1 tablespoon fresh grated ginger
- 1/3 cup chicken broth
- 1 tablespoon honey
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 2 cloves garlic
- 1 tablespoon chile garlic sauce optional
Instructions
- Place the chicken in a baking dish and top with grated ginger, garlic, fish sauce, soy sauce, sesame oil and chile garlic sauce. Allow the chicken to soak while you prep the rest of the ingredients.
- Preheat the grill to medium heat and bring a large pot of water to boil. Meanwhile, place all the ingredients for the peanut sauce in the blender. Puree until smooth.
- Grill the chicken for approximately 5 minutes per side, then place on a plate and cover with foil to keep warm.
- Drop the pasta in the boiling water, cook according to package instructions (about 2-3 minutes) then drain.
- After the chicken has rested at least 5 minutes, slice it into pieces. Then toss the pasta with the peanut sauce and divide into bowls. Top each bowl with chicken slices, bean sprouts, basil leaves, green onion, cucumber slices, peanuts, and a couple lime wedges.
Notes
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
HI Sommer, I had printed this off a few weeks ago because it sounded very interesting and used more common ingredients… Finally made it tonight for the family. It’s a winner, a keeper!!! I didn’t have fresh Thai basil, but have the home grown stuff in the backyard and it was delicious! The recipe was easy to make, quick weeknight meal too. I doubled the peanut sauce and chicken because I will make it again next week, yummy! Thanks for sharing!!
I have been making this for years!! It’s a regular at our house and is requested quite often! Thanks for the great recipe!
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I was very concerned about the amount of fish sauce when I read this. Then I was really concerned about the saltiness of the soy as I tasted. But god, put it all together and it’s amazing. I was lazy and used jarred thai peanut sauce, and I used clear noodles. Amazing result none the less.
696 calories per serving
Fantastic recipe! Made it for dinner last night and wouldn’t change a single ingredient. I marinated the chicken for 45 minutes and cooked it slowly to carmelize the sauce. I could eat the peanut sauce by the spoonful!
Hi Kelly – So glad you liked it! Thanks for coming back to tell me. :)
I adore Asian noodle bowls—and your Thai version is sublime!!!
Josh would love this dinner! It looks wonderful!!
My favorite flavor combo!! Great recipe!!
This dish does look like it could be quite addicting! I’m definitely loving all kinds of noodle bowl recipes at the moment.
Your description of this dish is totally making me pine for it asap! Pinned!
Oh, heck yeah! This is absolutely gorgeous and I have no doubt that it is every bit as good as you say it is.
This looks so yummy!!!
I love this recipe! It’s even better than take out!
OMG this looks SO good Sommer!!
Gorgeous Sommer! I am going to make this without chicken!
Oh I could eat this every day! Looks delicious Sommer, loving all the flavors in this.
Oh yum, this looks RIGHT up my alley! Love that peanut sauce!
I love the idea of making Thai food at home!! This looks wonderful :)