Creamy Thai Peanut Noodle Bowls (Printable Copy)

Flavor-packed noodle bowls with creamy peanut sauce, tender chicken, and crispy-edged noodles using a clever potsticker technique.

# What You Need:

→ 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

# How to Make:

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 reach desired consistency. Set aside.
02 - Bring a large pot of salted water to a boil. Cook noodles according to package directions 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-crisp and vibrant in color.
05 - Add drained noodles to the pan, pressing them gently into an even layer. Allow to cook undisturbed for 2 to 3 minutes until crispy edges form on the bottom, similar to potstickers.
06 - Return cooked chicken to the pan. Pour in the prepared peanut sauce and toss everything together until well coated and heated through. Loosen with additional water if needed.
07 - Divide noodle mixture among serving bowls. Garnish with chopped peanuts, remaining green onions, cilantro, and lime wedges.

# Expert Advice:

01 -
  • The peanut sauce is rich enough to feel luxurious but takes literally three minutes to whisk together.
  • That crispy noodle edge (thank the potsticker technique) gives you texture you don't expect in a bowl.
  • Everything cooks in one pan after prep, which means minimal cleanup and maximum flavor concentration.
  • It's naturally dairy-free but tastes indulgent, so it works for everyone at the table.
02 -
  • Don't crowd the pan when browning chicken—give it space to actually brown instead of steam, which is how you get real flavor.
  • That potsticker noodle technique only works if you resist the urge to stir; the patience pays off in crispy edges that elevate the whole bowl.
  • Taste your peanut sauce before mixing it into the noodles because the flavors are clearest when it's just sauce, not diluted into everything else.
03 -
  • Make the sauce while your water boils so you're genuinely saving time instead of waiting around for things to happen.
  • If you like contrast, keep some garnishes separate and let people build their own bowl experience—the cilantro tastes brighter when it's not cooked into everything.
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