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Close up of Thai Peanut Chicken Noodle Bowls showing the creamy peanut sauce and grilled chicken strips.

Thai Peanut Chicken Noodle Bowls with Creamy Satay Sauce

These Thai Peanut Chicken Noodle Bowls feature tender rice noodles, juicy grilled chicken, and crisp raw vegetables tossed in a glossy, light-brown peanut sauce for a vibrant and high-protein 30-minute meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Thai-inspired
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Rice Noodles 225g dried
  • 1 lb Chicken Breast 450g, sliced into strips
  • 2 tbsp Neutral Oil 30ml for searing
  • 1/2 cup Creamy Peanut Butter 125g
  • 3 tbsp Soy Sauce 45ml
  • 2 tbsp Lime Juice 30ml
  • 1 tbsp Honey 15ml
  • 1 tsp Fresh Ginger 5g grated
  • 2 cloves Garlic 6g minced
  • 1 cup Carrots 100g julienned
  • 1 cup Purple Cabbage 70g shredded
  • 1 large Red Bell Pepper 150g sliced
  • 1/4 cup Roasted Peanuts 35g chopped
  • 1 tsp White Sesame Seeds 5g
  • 1 tsp Black Sesame Seeds 5g
  • 1/4 cup Fresh Cilantro 10g leaves

Equipment

  • 1 Large Cast-Iron Skillet For searing chicken
  • 1 Small Wire Whisk For emulsifying sauce
  • 1 Mandoline or Chef's Knife For julienning vegetables

Method
 

Preparation
  1. Soak rice noodles in boiling-hot water (off the heat) for 6-8 minutes until tender. Rinse with cold water and drain.
  2. Heat oil in a skillet. Cook chicken strips for 3-4 minutes per side until light golden sear marks appear and chicken is cooked through.
  3. Whisk peanut butter, soy sauce, lime juice, honey, ginger, and garlic. Add warm water until the sauce is thick, glossy, and light-brown.
  4. Toss noodles with 2/3 of the sauce. Top with chicken, julienned carrots, sliced peppers, and shredded cabbage. Drizzle with remaining sauce and add garnishes.

Notes

Use warm water to thin the sauce to your desired consistency.
Rinsing the noodles in cold water is essential to prevent them from becoming gummy.