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Thai Chicken Noodle Bowl with Peanut Sauce


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Rate this recipe 4.8/5 (4 Votes)


  • For the Thai Chicken Noodle Bowl: •1 pound boneless skinless chicken breast (2 large)
  • 1 tablespoon fresh grated ginger
  • 2 garlic cloves, minced
  • 1/4 cup fish sauce
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon chile garlic sauce
  • 1 pound DeLallo Whole Wheat Capellini Pasta
  • 6 ounces mung bean sprouts
  • 1 cup fresh basil leaves (Use Thai Basil if you can find it.)
  • 3/4 cup sliced green onions
  • 1 cup sliced cucumber
  • 1/2 cup roasted peanuts
  • 2 limes, cut into wedges
  • For the Peanut Sauce: •1/2 cup peanut butter
  • 1 tablespoon fresh grated ginger
  • 1/3 cup chicken broth
  • 1 tablespoon honey
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons sesame oil
  • 2 cloves garlic
  • 1 tablespoon chile garlic sauce (optional)


Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

1.Place the chicken in a baking dish and top with grated ginger, garlic, fish sauce, soy sauce, sesame oil and chile garlic sauce. Allow the chicken to soak while you prep the rest of the ingredients.

2.Preheat the grill to medium heat and bring a large pot of water to boil. Meanwhile, place all the ingredients for the peanut sauce in the blender. Puree until smooth.

3.Grill the chicken for approximately 5 minutes per side, then place on a plate and cover with foil to keep warm.

4.Drop the pasta in the boiling water, cook according to package instructions (about 2-3 minutes) then drain.

5.After the chicken has rested at least 5 minutes, slice it into pieces. Then toss the pasta with the peanut sauce and divide into bowls. Top each bowl with chicken slices, bean sprouts, basil leaves, green onion, cucumber slices, peanuts, and a couple lime wedges.

NOTE: If the pasta happens to sit in the peanut sauce while it's cooling, it might seize up a little. Add 1/4 cup warm water and toss to loosen it.

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