Creamy Peanut Lime Chicken Noodle Bowls
Creamy peanut lime chicken noodle bowls with coconut milk, fresh lime, and simple ingredients. A flavorful, better-than-takeout meal made at home in 30 minutes.
Ingredients
Sauce
- 1 13.5 oz can full-fat coconut milk
- ½ cup creamy natural peanut butter
- 1½ tbsp Thai red curry paste
- 1 tbsp brown sugar
- Juice of 2 limes
- 2 tbsp soy sauce
- 2 tsp fish sauce
- 1 tsp rice vinegar
- 2 tsp grated fresh ginger
- 1 large garlic clove grated
For the Bowls
- 1 pack Rice noodles or preferred noodles
- 2 chicken breasts butterfly the chicken breasts and then cut each piece in half, you should now have 8 pieces
- Olive oil for cooking
- 1 Red bell pepper sliced
- 1 English cucumber sliced or ribboned
- Fresh cilantro
Instructions
- Add all sauce ingredients except lime juice to a saucepan. Heat over medium-low, whisking until smooth.
- Stir in lime juice. Taste and adjust as needed.
- Butterfly the chicken breasts in half, then cut each piece in half. You should now have 8 pieces. Place chicken in a bowl with about 1/3 cup of the peanut sauce and let it sit and marinate while you prep your veggies and boil your water.
- Cook noodles according to package instructions. Reserve some noodle water before draining.
- Heat oil in a skillet and cook sliced chicken on medium high heat for 3-4 minutes per side until golden and cooked through.
- Toss noodles with sauce. Add more sauce as needed.
- Assemble bowls with noodles, chicken, and fresh toppings.
- Finish with extra sauce, lime juice, and salt to taste.
Video
Notes
- Making the sauce ahead of time makes this much easier
- Add extra lime and salt at the end for the best flavor
- This sauce is great for meal prep and keeps well in the fridge
- You can swap in different proteins or veggies depending on what you have
- Approx. per serving (6 servings): 370 calories, 20g protein, 3g fiber
