Thai Peanut Chicken Noodle Bowls
×Category: Main Course Ingredients | Type: Chicken | Servings: 4 | By: The Mikey
Protein 40g • Carbs 50g (Fiber 5g) • Fat 35g • 650 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Better-than-takeout Thai peanut chicken noodle bowls: roasted chicken, rice noodles, spicy peanut sauce...quick, flavorful, and delicious!
Ingredients
- Chicken Breasts Or Thighs (Sliced): 1 1/2 Lbs.
- Butter Or Oil: 2 TBSP
- Shallots (Sliced): 2
- Garlic (Chopped): 4 Clove
- Red Pepper (Sliced): 1
- Chili Flakes
- Black Pepper
- Peanut Sauce: 1 Cup
- Honey: 1 TBSP
- Vermicelli Rice Noodles (Cooked): 4 Oz.
- Peanuts (Chopped): 1/3 Cup
- Thai Basil (Chopped, cilantro or mint chopped, cilantro or mint): 1/2 Cup
- Fresh Squeezed Limes (for serving)
- Cucumbers (Sliced): 2
- Ginger Juice Or Rice Vinegar: 2 TBSP
- Chopped Sushi Style Ginger (Chopped): 1 TBSP
- Chopped Green Onions (Chopped): 1/4 Cup
Instructions
- Preheat the oven to 425°F.
- On a baking sheet, toss the chicken with the butter or olive oil, shallots, garlic, and red pepper.
- Season with chili flakes and pepper.
- Bake for 10 minutes, toss, then bake another 5–10 minutes, until cooked through.
- Toss with 1/2 cup peanut sauce and the honey.
- Broil for 1–2 minutes to lightly char the edges (watch closely).
- Mix everything together for the cucumber salad.
- Season with salt to taste.
- Cook the noodles according to package directions.
- Serve the warm noodles topped with the cucumber salad, chicken, additional peanut sauce, chopped peanuts, and fresh herbs + lime juice.
- Enjoy!
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