Thai Chicken Noodle Bowls

But weeknight style!

This is all kinds of simple, and we’ll need to discuss it for your menu this week before my head explodes.

Because listen – we’ll make one sauce; divide it for the chicken, save the rest for swirling.

You can dig it, right?

Let us peepeth.

Herbs + chicken thighs + peanut sauce + glass noodles + toasted peanuts. ‘Sall she wrote.

The sauce is outrageous. Creamy peanut butter, coconut milk, soy sauce, lime juice (even though I have a lemon here, I’d say go with lime!), and fish sauce. And curry paste! A little bit of red Thai curry paste to get it going.

We’ll get the chicken seared in a pan over medium high. But this is the thing, it’s gonna stick. The sugars in the peanut butter (or whatever) will caramelize and stick to that pan. Hey, maybe it won’t! But mine did. I just kept a little stream of water going to keep things loose. It’s all good though. And so flavorful you will sob.

We’ll let the chicken rest, then give it a chop!

Then the rest just comes together. Cook the noodles, then drain and rinse them well under cold water. Once you tong the noodles into dinner bowls, spoon the peanut sauce right in and stir to combine. Then we’ll top with the chicken, the minced herbs, more fresh lime juice and the toasted peanuts, for crunch. It’s straight up divine.

And listen, if you have some chili crisp on hand, go ahead and give the bowls a little dollop. I put chili crisp on so much, and love the heat it adds. But that’s all up to you!

I beg you though, please make this happen. Or else…

Also, a bottle of peanut sauce works in a pinch, if you’re not feeling like making the sauce. Keep your life easy!

Just. So. Good.

Thai Chicken Noodle Bowls
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  • 1 1/2 pound chicken thighs (excess fat trimmed)
  • 1/2 cup creamy peanut butter
  • 1/2 cup coconut milk
  • 1 Tbs. Red Thai curry paste
  • 3 Tbs. Soy sauce
  • Juice from half a lime (I only had a lemon, but use lime)
  • 1 tsp fish sauce
  • 1 cup mint and cilantro, chopped
  • 1/2 cup peanuts, lightly toasted
  • 5 oz glass vermicelli noodles


  1. In a large mixing bowl, combine the peanut butter, coconut milk, curry paste, soy sauce, lime juice, and fish sauce. Whisk until smooth. Add another splash of coconut milk to thin if needed.
  2. Ladle half the marinade over the chicken in a separate bowl and gently toss to coat.
  3. Sear the chicken in a wide skillet over medium heat for six minutes. Flip and sear another six. The chicken will stick, so add some water to the skillet to loosen the chicken and create a little sauce as you go.
  4. Let the chicken rest for a few minutes, then give it a good chop.
  5. Bring a medium pot of salted water to a boil. Add the noodles and cook for three minutes, until softened. Rinse the noodles under cold water to cool.
  6. Tong the noodles into dinner bowls and spoon some of the reserved peanut sauce right in. Top with chicken, herbs, more lime juice and the toasted peanuts. Add some chili crisp as a garnish if you like a little heat at the end. It’s perfect!
  7. Serves four.

Bumping this back to this week’s menu.

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4 Responses to Thai Chicken Noodle Bowls

  1. Kristin May 22, 2024 at 7:06 am #
    So glad I read this on menu planning day! Sounds delicious!
  2. Becky May 23, 2024 at 3:15 pm #
    These look so good! Putting on the menu for next week
  3. Sabrina May 28, 2024 at 7:05 pm #
    great, fun, tasty chicken dish for me, love the flavors and a nice change, thank you!

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