Thai Peanut Chicken Noodle Bowls
A flavorful and vibrant dish combining tender chicken, fresh herbs, crunchy vegetables, and rich peanut sauce over noodles, perfect for a quick and satisfying meal.
Ingredients
Protein
- 1.5 pounds chicken breasts or thighs, thinly sliced
- 2 tablespoons butter or oil
- 2 shallots shallots, sliced
- 4 cloves garlic, chopped
- 1 red pepper red pepper, thinly sliced
- to taste chili flakes
- to taste black pepper
- 1 cup peanut sauce
- 1 tablespoon honey
- 4 ounces vermicelli rice noodles, cooked
- 1/3 cup peanuts, chopped
- 1/2 cup Thai Basil, cilantro, or mint, chopped
- to serve fresh squeezed limes
- 2 cucumbers thinly sliced cucumbers
- 2 tablespoons ginger juice or rice vinegar
- 1 tablespoon chopped sushi style ginger
- 1/4 cup chopped green onions
Instructions
- Preheat oven to 425°F (220°C). Toss chicken with butter, shallots, garlic, red pepper, chili flakes, and pepper; bake for 10 minutes, toss, then bake another 5–10 minutes. Toss with peanut sauce and honey, broil briefly.
- Prepare cucumber salad by mixing sliced cucumbers with ginger juice or vinegar, and season with salt.
- Cook rice noodles according to package instructions.
- Assemble bowls with noodles, cucumber salad, chicken, additional peanut sauce, chopped peanuts, herbs, and lime juice. Serve immediately.
Notes
For extra flavor, lightly char the edges of the chicken under the broiler.