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Creamy Peanut Lime Chicken Noodles

This quick and flavorful creamy peanut lime chicken noodle dish is a perfect weeknight dinner option. Juicy chicken pieces are stir-fried with bell peppers and aromatics, then tossed with thick rice noodles and coated in a rich, tangy, and slightly spicy peanut sauce. Finished with fresh herbs and chopped peanuts, it offers a satisfying blend of textures and Thai-inspired flavors in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 510
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large boneless skinless chicken breast or use 2 small; chopped into bite-sized pieces
  • 2 tablespoons vegetable oil or canola oil
  • 1 small red bell pepper seeds and ribs removed, thinly sliced
  • 3 scallions white and green parts separated and thinly sliced
  • 2 tablespoons fresh ginger peeled and finely chopped
  • 3 cloves garlic thinly sliced
  • 8 oz thick rice noodles
  • 1/2 cup creamy peanut butter no-sugar-added preferred
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon sriracha adjust to taste
  • 1/2 teaspoon lime zest finely grated
  • 2 tablespoons fresh lime juice
  • 1/4 cup warm water for loosening sauce
  • 1/3 cup roasted salted peanuts finely chopped
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup small fresh basil leaves
  • lime wedges for serving
  • kosher salt to taste

Method
 

Preparation Steps
  1. Bring a medium pot of water to a boil. Add a generous amount of kosher salt.
  2. Once boiling, remove the pot from heat. Add the rice noodles and stir to prevent sticking. Let soak for 13 to 15 minutes until tender. Drain and rinse with cold water.
  3. In a medium bowl, whisk together peanut butter, sweet chili sauce, tamari, sriracha, lime zest, lime juice, warm water, and a pinch of salt. Whisk until smooth. Set aside.
  4. Heat oil in a large skillet over medium-high heat. Add the chicken, season with salt, and cook, stirring often, until lightly golden and nearly cooked through, about 4 minutes.
  5. Add bell pepper, garlic, scallion whites, and ginger to the skillet. Reduce heat to medium and cook, stirring frequently, until the peppers are softened, about 3 minutes.
  6. Add the drained noodles to the skillet and toss everything together well.
  7. Remove skillet from heat and add the prepared peanut sauce. Toss thoroughly to coat everything evenly.
  8. Divide the noodles into serving bowls. Top with scallion greens, cilantro, basil, and chopped peanuts. Serve with lime wedges on the side.

Notes

  • Use tamari for a gluten-free version of the dish.
  • For a vegetarian variation, substitute tofu or additional vegetables for chicken.
  • Leftovers can be served cold as a noodle salad.
  • Reheat gently with a splash of water to loosen the sauce if needed.