Creamy Thai Peanut Noodle Bowls

Bring the vibrant and aromatic flavors of Thailand to your table with these Creamy Thai-Inspired Peanut Noodle Bowls. This dish features savory ground chicken and crisp vegetables like bell peppers and snap peas, all tossed with wide rice noodles in a luscious, velvety peanut sauce. Using a quick potsticker noodle technique, the entire meal is prepared in one pan for maximum flavor and effortless convenience, perfect for a 40-minute weeknight dinner.

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The secret to this dish is the luscious peanut sauce, made by combining creamy peanut butter with soy sauce, hoisin, and a touch of honey for sweetness. A splash of lime juice at the end brightens all the flavors, making this dairy-free meal a crowd-pleasing favorite that rivals your favorite takeout.

Ingredients

• 1 lb (450 g) ground chicken
• 10 oz (280 g) dried wide rice noodles
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 1 cup snap peas, trimmed and halved
• 4 green onions, thinly sliced (reserve green parts for garnish)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/3 cup creamy peanut butter
• 1/4 cup low-sodium soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 2 tbsp honey or maple syrup
• 1 tbsp toasted sesame oil
• 1–2 tsp Sriracha or chili garlic sauce (to taste)
• 1 1/2 cups (360 ml) low-sodium chicken or vegetable broth
• Juice of 1 lime
• 1/4 cup roasted peanuts, chopped
• Fresh cilantro leaves
• Lime wedges

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Instructions

Step 1

In a large, deep nonstick skillet or wok, heat a drizzle of oil over medium-high heat. Add ground chicken; cook, breaking it up, until browned and cooked through, about 5 minutes. Remove and set aside if excess liquid remains.

Step 2

Add garlic, ginger, and the white parts of the green onions to the pan. Sauté for 1 minute until fragrant.

Step 3

Stir in bell pepper, carrots, and snap peas. Cook for 2–3 minutes until just beginning to soften.

Step 4

Add the dry rice noodles to the pan, spreading them evenly over the vegetables.

Step 5

In a bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, sriracha, and broth until smooth. Pour the sauce over the noodles and vegetables.

Step 6

Bring to a simmer. Cover and cook for 4–6 minutes, stirring occasionally, until noodles are tender and have absorbed most of the sauce.

Step 7

Return the cooked chicken to the pan. Toss everything together over low heat for 2–3 minutes until creamy and well combined. Stir in lime juice.

Step 8

Serve hot, topped with chopped peanuts, cilantro, green onion tops, and extra lime wedges.

Zusatztipps für die Zubereitung

For an extra kick of spice, add more Sriracha to the sauce or sprinkle chili flakes over the finished bowls as a garnish. Be sure to stir the noodles occasionally while they are covered to ensure they cook evenly and don't clump together.

Varianten und Anpassungen

This recipe is highly versatile; you can substitute the ground chicken with ground turkey or crumbled tofu. To make the dish gluten-free, use tamari instead of soy sauce and ensure your hoisin sauce is a gluten-free variety.

Serviervorschläge

Serve these bowls immediately while hot, garnished with a generous handful of chopped peanuts and fresh cilantro. These flavors pair beautifully with a crisp Riesling or a refreshing Thai iced tea, and the extra lime wedges are perfect for squeezing over the noodles just before eating.

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These Creamy Thai-Inspired Peanut Noodle Bowls are a delicious and efficient way to enjoy complex flavors with minimal effort. Whether you're cooking for family or meal prepping, this easy, one-pan dish is sure to become a staple in your kitchen rotation.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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Recipe FAQ Section

→ Can I make this dish gluten-free?

Yes, simply substitute tamari for the soy sauce and verify your hoisin sauce is gluten-free. Most wide rice noodles are naturally gluten-free, making this an easy adaptation for those avoiding gluten.

→ What protein alternatives work well?

Ground turkey offers a similar texture and cooking time. For a vegetarian option, crumbled firm tofu works beautifully—just press it first to remove excess moisture before cooking. Shrimp or sliced chicken breast are excellent alternatives if you prefer whole pieces of meat.

→ How spicy is this dish?

The base level is mildly spicy with just one teaspoon of Sriracha. Adjust the heat to your preference by adding more Sriracha or chili garlic sauce directly to the peanut sauce. You can also garnish with red pepper flakes for an extra kick that doesn't alter the overall sauce balance.

→ Can I prepare the peanut sauce in advance?

Absolutely. Whisk together all sauce ingredients and store in an airtight container in the refrigerator for up to a week. The sauce will thicken when cold—simply whisk in a tablespoon of warm water or broth when you're ready to use it to restore the proper consistency.

→ What other vegetables can I add?

Shredded cabbage, bok choy, bean sprouts, or sliced mushrooms all complement the Thai flavor profile. For heartier vegetables like broccoli or cauliflower, add them a few minutes before the noodles so they have time to steam and become tender.

→ Why use the potsticker noodle technique?

This method allows the dry noodles to absorb the flavorful sauce directly while cooking, resulting in more intense flavor distribution. Because the pan stays covered, the noodles steam in the liquid rather than boiling separately, which means they pick up all the savory notes from the peanut sauce, aromatics, and vegetables.