Craving a delicious and wholesome meal? This Thai Peanut Chicken Noodle Bowl is a perfect healthy bowl dinner idea, packed with flavor and vibrant vegetables. You’ll love how quickly you can create this satisfying dish for your family.
Key Ingredients & Substitutions
- Chicken Breast: You can easily swap this for shrimp or tofu for a different protein.
- Peanut Butter: Use natural, unsweetened peanut butter. Almond butter works as a substitute.
- Noodles: Any stir-fry noodle or even spaghetti can be used.
- Vegetables: Feel free to use your favorite crunchy vegetables like bell peppers or snow peas.
Ingredients
For the Chicken & Noodles:
- 1 pound boneless, skinless chicken breast, thinly sliced
- 8 ounces rice noodles or whole wheat spaghetti
- 1 tablespoon olive oil or avocado oil
- 2 cups mixed stir-fry vegetables (carrots, broccoli florets, snap peas)
- 1/2 cup chopped cilantro, for garnish
- 1/4 cup chopped peanuts, for garnish (optional)
- 2 green onions, sliced, for garnish
For the Peanut Sauce:
- 1/2 cup natural creamy peanut butter
- 1/4 cup warm water
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Tools Needed: Large skillet or wok, medium saucepan
Step-by-Step Instructions
1. Cook the Noodles
Bring a medium saucepan of water to a boil. Cook the rice noodles according to package directions until tender. Drain them well and set aside.
2. Prepare the Peanut Sauce
In a small bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, maple syrup, ginger, minced garlic, and red pepper flakes if using. Whisk until the sauce is smooth and well combined.
3. Cook the Chicken
Heat the olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for 5-7 minutes, or until it’s cooked through and lightly browned. Remove the chicken from the skillet and set it aside.
4. Sauté the Vegetables
Add the mixed stir-fry vegetables to the same skillet. Cook for 3-5 minutes, stirring occasionally, until they are tender-crisp. You want them to retain a little bite.
5. Combine Everything
Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles and pour the peanut sauce over everything. Toss gently to coat all the ingredients evenly.
6. Serve Your Healthy Bowl Dinner
Divide the Thai Peanut Chicken Noodle Bowl among four serving bowls. Garnish each bowl with fresh cilantro, chopped peanuts, and sliced green onions. Enjoy your delicious and healthy meal.
Variation Ideas
- Add a squeeze of lime juice for extra brightness.
- Incorporate other vegetables like thinly sliced bell peppers or shredded cabbage.
- For a vegetarian option, use crispy baked tofu or chickpeas instead of chicken.
- Spice it up with extra red pepper flakes or a dash of sriracha.
Storage Instructions
Store any leftover Thai Peanut Chicken Noodle Bowl in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a microwave or on the stovetop over medium heat, adding a splash of water if the noodles seem dry.
Frequently Asked Questions (FAQ)
Can I make this dish ahead of time?
You can prepare the peanut sauce and chop the vegetables ahead of time. It’s best to cook and assemble the noodles, chicken, and sauce just before serving for optimal freshness.
What kind of noodles should I use?
Rice noodles, ramen noodles, or even whole wheat spaghetti work well for this healthy bowl dinner idea. Choose what you prefer or have on hand.
Is this recipe spicy?
The red pepper flakes add a mild kick. You can omit them entirely or add more for extra heat, depending on your preference.
Can I use other proteins?
Absolutely! Shrimp, tofu, or even chickpeas are excellent substitutes for chicken in this recipe. Adjust cooking times accordingly.
How do I make this gluten-free?
Ensure you use tamari instead of soy sauce and verify your noodles are gluten-free, such as 100% rice noodles.
What vegetables are best for stir-frying?
Broccoli, carrots, snap peas, bell peppers, and bok choy are all great choices for stir-frying and add wonderful texture and nutrients to your healthy bowl dinner.
