Thai Chicken Noodle Bowl with Coconut Peanut Sauce

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Difficulty: Beginner
Servings: 4
Calories: 800
Description

A comforting and flavorful bowl made with tender chicken, soft rice noodles, and a creamy coconut peanut sauce. Balanced with fresh vegetables and bright lime, this dish is rich, slightly spicy, and perfect for an easy weeknight dinner.

Ingredients
    Chicken
  • 2 1/2 lb boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable oil
    • Coconut Peanut Sauce
  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon red curry paste
  • 2 teaspoons grated ginger
  • 1 teaspoon grated garlic
  • 1 tablespoon brown sugar
  • 1 13-ounce can coconut milk
    • Fresh Salad
  • 4 ounces green beans trimmed and cut
  • 1/2 cup cherry tomatoes halved
  • 2 Persian cucumbers sliced
  • 1/4 cup roasted peanuts chopped
  • 1/3 cup fresh cilantro chopped
  • 1/4 cup lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon grated garlic
  • Noodles
  • 1 lb rice noodles
Instructions
    Cook the noodles
  1. 1
    Bring a large pot of water to a steady boil over high heat. Add the rice noodles and cook according to the package instructions, about 4 to 6 minutes, until tender but still slightly chewy. Stir occasionally to prevent sticking. Drain the noodles in a colander and rinse briefly under cool water to stop the cooking. Set aside and allow excess water to drain.
    2. Sear the chicken
  2. 2
    Pat the chicken thighs dry with paper towels and season evenly with salt. Heat vegetable oil in a large oven-safe skillet over medium-high heat until it looks glossy and moves easily. Place the chicken in the pan and cook undisturbed for about 5 to 6 minutes until the bottom is golden brown and releases easily. Turn and cook the other side for another 5 minutes. The chicken will be browned but not fully cooked through at this stage.
    3. Make the coconut peanut sauce
  3. 3
    Reduce the heat to medium. In the same skillet, add peanut butter, soy sauce, rice vinegar, curry paste, ginger, garlic, and brown sugar. Stir with a wooden spoon until combined. Slowly pour in the coconut milk while stirring continuously. The mixture may appear thick at first, but it will loosen into a smooth, glossy sauce within a few minutes.
    4. Simmer the chicken in sauce
  4. 4
    Return the chicken to the skillet and spoon the sauce over the top. Allow the mixture to gently simmer for about 8 to 10 minutes. Small bubbles should form around the edges, and the sauce will thicken slightly. To check for doneness, cut into the thickest part of the chicken. It should be fully opaque with no pink remaining and feel tender.
    5. Prepare the fresh salad
  5. 5
    In a medium mixing bowl, combine green beans, cherry tomatoes, cucumbers, chopped peanuts, and cilantro. Add lime juice, fish sauce, soy sauce, and garlic. Toss everything together until evenly coated. The salad should look fresh and lightly glossy, with a bright and balanced aroma.
    6. Assemble the bowls
  6. 6
    Divide the cooked noodles evenly among serving bowls. Slice the chicken if desired and place it over the noodles. Spoon a generous amount of the warm peanut sauce over the top. Add the fresh salad mixture and finish with additional peanuts or cilantro if desired. Serve immediately while warm.
Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the salad separate if possible to maintain its crisp texture. Reheat the noodles and chicken gently in a pan or microwave, adding a small splash of water or coconut milk to loosen the sauce if needed. If the sauce thickens too much after cooling, stir in a little warm liquid until smooth again.

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