Description
This bowl is not just about its wonderful taste; it also brings a delightful combination of textures and freshness, with the crunch of the cucumbers and peanuts perfectly contrasting the tender chicken and soft noodles.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- ½ cup Thai-style peanut satay sauce (for marinating)
- 1 clove garlic, grated
- 2 cups thin cucumber slices (about 1 large English cucumber)
- ½ cup thin red onion slices (about ¼ onion)
- 2 tbsp neutral oil (like vegetable or avocado)
- 1 tbsp rice vinegar
- Pinch of salt
- Pinch of sugar
- 4 oz vermicelli noodles
- 2–3 tbsp crushed peanuts
- Handful of fresh herbs (mint, cilantro, or basil)
- ½ cup Thai-style peanut satay sauce (for drizzling)
Instructions
- To create a taste sensation right from the beginning, marinate your sliced chicken with the Thai-style peanut satay sauce and grated garlic. Ensure each piece is covered evenly with the marinade, and then let it sit in the refrigerator for at least 30 minutes to an hour. This not only enhances the flavor but also makes the chicken more tender and juicy.
- While your chicken is marinating, prepare the cucumber salad to add a refreshing crunch to the dish. In a mixing bowl, combine the thin cucumber slices and red onion slices. Drizzle the neutral oil and rice vinegar over the veggies, then sprinkle a pinch of salt and sugar. Gently toss everything together and let it rest for about 10-15 minutes so the vegetables can lightly pickle and infuse with the dressing’s flavors.
- Once marinated, heat a tablespoon of oil in a skillet over medium-high heat. Carefully add the marinated chicken in a single layer, ensuring not to overcrowd the pan—this helps it brown nicely. Cook the chicken for about 5-6 minutes on one side until it turns golden brown, then flip it and cook for another 3-4 minutes, or until cooked through. The internal temperature should reach 165°F (75°C) for safety. Remove from heat and set aside.
- While the chicken cooks, bring a pot of water to boil and add the vermicelli noodles. Cook according to the package instructions, usually around 4-5 minutes. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. This will also help prevent them from sticking together.
- Time to bring everything together! Start by placing a generous portion of the cooled vermicelli noodles at the bottom of each bowl. Top it with the beautifully cooked chicken, followed by a scoop of the marinated cucumber salad. Sprinkle crushed peanuts and a handful of fresh herbs over the top. The colors and textures will surely make for a stunning presentation!
- To finish, thin out the remaining peanut satay sauce with a splash of water, soy sauce, or chili oil for a little heat—this will ensure an easy drizzle over the bowls. Pour the sauce generously across the top of each bowl, sealing in the deliciousness of your hard work. Your Thai Peanut Chicken Noodle Bowls are now ready to be enjoyed!
Notes
Feel free to use pre-cooked chicken or rotisserie chicken to save even more time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 550 mg
- Protein: 35 g