Creamy Thai Peanut Noodle Bowls

Experience a burst of vibrant Thai-inspired flavors with these Creamy Peanut Noodle Bowls. This easy weeknight dinner combines tender ground chicken, crisp bell peppers, carrots, and snap peas, all tossed in a luscious, savory peanut sauce. Using a clever one-pan technique, the rice noodles cook directly in the sauce, ensuring every strand is infused with flavor while keeping cleanup to a minimum.

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The secret to this dish is the "potsticker noodle" technique, where the dried noodles are steamed directly over the sautéed vegetables. This allows them to absorb the chicken broth and aromatics, resulting in a deeper flavor profile than traditional boiling. Topped with crunchy roasted peanuts and fresh cilantro, it is a restaurant-quality meal made in the comfort of your own kitchen.

Ingredients

• Protein & Noodles: 1 lb (450 g) ground chicken, 10 oz (280 g) dried wide rice noodles
• Vegetables: 1 red bell pepper (thinly sliced), 1 cup shredded carrots, 1 cup snap peas (trimmed and halved), 4 green onions (thinly sliced, white parts for cooking, green for garnish), 2 cloves garlic (minced), 1 tbsp fresh ginger (grated)
• Sauce: 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, 1 1/2 cups (360 ml) low-sodium chicken or vegetable broth, juice of 1 lime
• Garnishes: 1/4 cup roasted peanuts (chopped), fresh cilantro leaves, lime wedges

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Instructions

Step 1: Brown the Chicken

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: Sauté Aromatics

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

Step 3: Prepare the Vegetables

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

Step 4: Layer the Noodles

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

Step 5: Whisk the Sauce

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: Simmer and Steam

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: Combine and Finish

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: Garnish and Serve

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

Zusatztipps für die Zubereitung

To ensure the noodles cook evenly, make sure they are submerged as much as possible in the sauce mixture before covering the pan. If the sauce becomes too thick before the noodles are tender, add a tablespoon or two of water or extra broth. Whisking the peanut butter thoroughly into the liquids before pouring ensures a smooth, non-clumpy sauce.

Varianten und Anpassungen

This recipe is highly versatile; you can substitute ground turkey or even crumbled firm tofu for the chicken. For a gluten-free version, use tamari in place of soy sauce and verify that your hoisin sauce is gluten-free. If you enjoy extra heat, add a pinch of red chili flakes as a final garnish alongside the peanuts.

Serviervorschläge

Serve these noodle bowls immediately while the sauce is at its creamiest. They pair beautifully with a crisp, chilled Riesling to balance the richness of the peanut sauce, or a refreshing Thai iced tea for a traditional touch. Fresh lime wedges on the side are essential for cutting through the savory flavors with a bright hit of acidity.

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Whether you're looking for a quick family dinner or a meal that feels special enough for guests, these Thai-inspired peanut noodle bowls are sure to become a staple in your rotation. The combination of tender chicken, crunchy peanuts, and that signature creamy sauce creates a satisfying meal that everyone will love.

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Recipe Guide

→ Can I make this dish gluten-free?

Yes. Substitute tamari for soy sauce and verify your hoisin sauce is gluten-free. Most rice noodles are naturally gluten-free, making this an easy adaptation.

→ What protein alternatives work well?

Ground turkey, crumbled tofu, or sliced chicken thighs all pair beautifully with the peanut sauce. Adjust cooking times slightly for different proteins.

→ How spicy is this dish?

Mild to medium heat. Start with one teaspoon of sriracha and adjust to taste. The peanut butter and honey balance the heat naturally.

→ Can I prepare this ahead?

The sauce keeps refrigerated for up to a week. Cooked noodles absorb sauce quickly, so assemble fresh for best texture or add extra broth when reheating.

→ What vegetables can I substitute?

Bok choy, broccoli, shredded cabbage, or mushrooms work well. Use whatever crisp vegetables you have on hand for texture contrast.