Easy Thai Chicken Noodle Bowls

Super fast Thai peanut noodle bowls 2_small

I’m kind of in a 4th of July twilight zone. I feel like I should still be making festive red, white and blue stuff but I know it’s over. Done. Finis.

So instead I thought I’d make you some noodles.

This is one of the few meals that everyone in our house, including the picky 18-month-old, really likes. That makes me especially happy because it’s ridiculously quick and easy to make, and pretty nutritious to boot. It’s also a one-dish meal, which makes it perfect for those days when ten minutes is all you have to get dinner on the table. (Wait, isn’t that every day?)

I use the Barilla pasta that has added protein in it, but still tastes great. I always make a double batch because this is really good the next day too. We often eat it cold for lunch!

Easy Thai Chicken Noodle Bowls

Easy Thai Chicken Noodle Bowls


8 ounces linguine

1 cup matchstick carrots

2/3 cup chicken broth

1/2 cup peanut butter

2 tablespoons seasoned rice vinegar

2 tablespoons soy sauce

1 tablespoon minced fresh ginger

2 teaspoons Sriracha (or to taste -- less for kids)

2 cups shredded cooked chicken breast

3/4 cup slice green onions


Cook pasta according to package directions. Add matchstick carrots to pasta 3 minutes before done cooking. Drain well.

To make the peanut sauce, combine next six ingredients (broth thru Sriracha) in a bowl and whisk until smooth.

Toss cooked pasta with shredded chicken and peanut sauce. Stir in green onions and sprinkle with sesame seeds.

Serves 4

Easy, peasy right?


Adapted from Cooking Light

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