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Thai Peanut Chicken Noodle Bowls

Thai Peanut Chicken Noodle Bowls

Tender chicken coated in rich peanut sauce with crisp cucumber, fresh herbs, and vermicelli noodles. Ready in just over an hour including marinating time.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs thinly sliced
  • 1 cup Thai-style peanut satay sauce divided
  • 1 clove garlic grated
  • 2 cups cucumber thinly sliced, about 1 large English cucumber
  • 0.5 cup red onion thinly sliced, about 1/4 of an onion
  • 2 tablespoons neutral oil avocado or vegetable oil
  • 1 tablespoon rice vinegar
  • Salt and sugar to taste
  • 4 ounces vermicelli noodles or up to 6 ounces for heartier portions
  • 2 tablespoons crushed peanuts toasted if desired
  • Fresh herbs mint, cilantro, and basil

Equipment

  • Large bowl for marinating
  • Large skillet
  • Large pot for noodles
  • Serving bowls

Method
 

  1. Combine chicken with half the peanut sauce and grated garlic in a bowl. Cover and refrigerate for 30 to 60 minutes.
  2. While chicken marinates, toss cucumber and onion with oil, vinegar, a pinch of salt, and a small amount of sugar. Set aside for about 15 minutes.
  3. Heat a thin layer of oil in a large skillet over medium heat until it shimmers. Add marinated chicken in a single layer. Cook undisturbed for 3 to 4 minutes until golden brown on the bottom. Flip and cook another 3 to 4 minutes until internal temperature reaches 165°F in the thickest part.
  4. Cook vermicelli noodles according to package instructions, typically 3 to 5 minutes in boiling water. Drain and rinse under cold running water.
  5. Divide noodles among serving bowls. Top with cooked chicken, cucumber salad, crushed peanuts, and fresh herbs. Thin remaining peanut sauce with water or soy sauce, then drizzle over each bowl before serving.

Notes

Store cooked chicken and cucumber salad separately in the refrigerator for up to 3 days. Reheat chicken in a skillet with a splash of water. Cook noodles fresh for best results. For heartier portions, use 6 ounces of noodles instead of 4 ounces.