Creamy Thai Peanut Noodle Bowls (Print)

Flavor-packed noodle bowls with creamy peanut sauce, ground chicken, and vegetables. Crispy potsticker technique adds satisfying texture.

# Components:

→ Protein

01 - 1 pound ground chicken
02 - 1 tablespoon neutral oil

→ Noodles

03 - 8 ounces wide rice noodles or lo mein noodles

→ Vegetables

04 - 1 red bell pepper, thinly sliced
05 - 1 cup shredded carrots
06 - 1 cup snap peas, halved
07 - 4 green onions, sliced

→ Peanut Sauce

08 - 1/3 cup creamy peanut butter
09 - 3 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon honey or maple syrup
12 - 1 tablespoon toasted sesame oil
13 - 1 tablespoon sriracha or chili garlic sauce
14 - 1/2 cup water

→ Garnishes

15 - 1/4 cup roasted peanuts, chopped
16 - Fresh cilantro, chopped
17 - Lime wedges

# Directions:

01 - In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, and water until smooth. Add additional water as needed to achieve desired consistency. Set aside.
02 - Bring a large pot of salted water to a boil. Cook noodles according to package instructions until al dente. Drain thoroughly and toss lightly with oil to prevent sticking.
03 - Heat oil in a large nonstick skillet or wok over medium-high heat. Add ground chicken and cook, breaking it apart with a spoon, until browned and cooked through, approximately 5 to 6 minutes. Transfer to a plate.
04 - In the same pan, add bell pepper, carrots, snap peas, and half the green onions. Stir-fry for 2 to 3 minutes until tender yet vibrant.
05 - Add drained noodles to the pan, gently pressing them into an even layer. Allow to cook undisturbed for 2 to 3 minutes to develop crispy edges on the bottom.
06 - Return cooked chicken to the pan. Pour in the prepared peanut sauce and toss all ingredients together until well combined and heated through. Add water as needed to loosen the mixture.
07 - Divide mixture among serving bowls. Top with chopped peanuts, remaining green onions, cilantro, and lime wedges.

# Expert Advice:

01 -
  • The potsticker noodle technique adds a crispy-chewy textural surprise that makes this feel restaurant-quality without the fuss.
  • You can have a complete, satisfying meal on the table in 40 minutes, which means actual weeknight dinners instead of takeout desperation.
  • It's naturally dairy-free but tastes indulgent, and adapts easily if someone at your table has different dietary needs.
02 -
  • Pressing the noodles flat and leaving them undisturbed is essential—if you stir too early, you lose the entire crispy texture payoff that makes this special.
  • The sauce thickens slightly as it cools, so if it seems thin in the pan, that's actually correct; it'll coat beautifully as bowls sit for a moment before eating.
  • Don't cook the vegetables too far ahead or they'll wilt while waiting; everything moves quickly once the noodles hit the pan.
03 -
  • Make the peanut sauce the morning of and store it in the fridge—the flavors deepen and meld together, so it tastes even better by dinner time.
  • If you're cooking for a crowd, prep all vegetables and the sauce ahead, then everything comes together in under 15 minutes of actual cooking, which means you can actually enjoy your guests instead of hovering over the stove.
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