Description
These Thai Peanut Chicken Noodle Bowls offer a delightful combination of tender baked chicken tossed in a rich peanut sauce, paired with fresh cucumber salad and vermicelli rice noodles. This vibrant dish balances spicy, tangy, and sweet flavors with crunchy peanuts and aromatic herbs, perfect for a quick and satisfying 30-minute meal.
Ingredients
Scale
Chicken and Sauce
- 1 1/2 pounds chicken breasts or thighs, thinly sliced
- 2 tablespoons butter or oil
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 1 red pepper, thinly sliced
- Chili flakes, to taste
- Black pepper, to taste
- 1 cup peanut sauce
- 1 tablespoon honey
Noodles
- 4 ounces vermicelli rice noodles, cooked according to package directions
Cucumber Salad
- 2 cucumbers, thinly sliced
- 2 tablespoons ginger juice or rice vinegar
- 1 tablespoon chopped sushi-style ginger
- 1/4 cup chopped green onions
- Salt, to taste
Garnishes
- 1/3 cup peanuts, chopped
- 1/2 cup Thai basil, cilantro, or mint, chopped
- Fresh squeezed limes, for serving
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 425°F (220°C). Thinly slice the chicken breasts or thighs, shallots, garlic, and red pepper to have all ingredients ready for assembling.
- Toss Chicken and Vegetables: On a baking sheet, combine the sliced chicken with butter or olive oil, shallots, garlic, and red pepper. Season everything evenly with chili flakes and black pepper for a spicy and aromatic base.
- Bake Chicken: Place the baking sheet in the preheated oven and bake for 10 minutes. After 10 minutes, toss the contents on the sheet to ensure even cooking and bake for an additional 5 to 10 minutes until the chicken is cooked through and vegetables are tender.
- Coat with Peanut Sauce and Broil: Remove the chicken and veggies from the oven and toss with 1/2 cup of peanut sauce and honey for a touch of sweetness. Then, switch oven settings to broil and broil the mixture for 1 to 2 minutes to lightly char the edges. Watch closely to prevent burning.
- Prepare Cucumber Salad: While the chicken bakes, mix the thinly sliced cucumbers, ginger juice or rice vinegar, chopped sushi-style ginger, and green onions in a bowl. Season with salt to taste for a refreshing and tangy salad.
- Cook Noodles: Cook the vermicelli rice noodles according to package instructions, then drain and set aside.
- Assemble the Bowls: Serve warm noodles topped with the cucumber salad, broiled peanut chicken, additional peanut sauce as desired, chopped peanuts, fresh herbs (Thai basil, cilantro, or mint), and a squeeze of fresh lime juice for brightness. Enjoy immediately.
Notes
- Use chicken thighs for juicier meat, or chicken breasts for a leaner option.
- Adjust chili flakes to control the heat level to your preference.
- Broiling is optional but adds a nice charred flavor; watch carefully to avoid burning.
- Vermicelli rice noodles cook quickly, so prepare them right before serving for best texture.
- Fresh herbs like Thai basil provide an authentic Thai flavor but cilantro or mint work well as substitutes.
