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
Chicken Pad Thai – Creme de la Crumb
Curry Noodles Soup – Heather Christo
Thai Chicken Noodle Bowl with Peanut Sauce
Yield: 6 servings
Prep Time:15 minutes
Cook Time:20 minutes
- 1 pound boneless skinless chicken breast (2 large)
- 1 tablespoon fresh grated ginger
- 2 garlic cloves, 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
- ½ cup peanut butter
- 1 tablespoon fresh grated ginger
- 1/3 cup chicken broth
- 1 tablespoon honey
- ¼ cup soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 2 cloves garlic
- 1 tablespoon chile garlic sauce (optional)
- 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.
Yield: 6 servings, Serving Size: 1/6th recipe
- Amount Per Serving:
- Calories: 782 Calories
- Total Fat: 33.9g
- Saturated Fat: 6g
- Cholesterol: 67mg
- Sodium: 2338mg
- Carbohydrates: 80.2g
- Fiber: 12.1g
- Sugar: 13.3g
- Protein: 42.6g
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