Ingredients

Kosher salt

8 oz. thick rice noodles

1/2 cup no-sugar-added creamy peanut butter

3 tbsp. sweet chili sauce

2 tbsp. tamari or reduced-sodium soy sauce

1 tbsp. sriracha

1/2 tsp. finely grated lime zest

2 tbsp. fresh lime juice

2 tbsp. vegetable or canola oil

2 small or 1 large boneless, skinless chicken breasts (about 8 oz.), chopped into 1/2″ pieces

1 small red bell pepper, seeds and ribs removed, thinly sliced

3 garlic cloves, thinly sliced

3 scallions, white and green parts separated, thinly sliced

2 tbsp. finely chopped peeled ginger

1/2 cup fresh cilantro leaves

1/2 cup small fresh basil leaves

1/3 cup roasted, salted peanuts, finely chopped

Lime wedges, for serving

Instructions

Step 1: Bring a medium pot of water to a boil and generously season with salt. Add the rice noodles and stir to prevent sticking. Remove from heat and let soak until tender, about 13 to 15 minutes. Drain in a colander, then rinse with cold water to stop cooking.

Step 2: In a medium bowl, whisk together the peanut butter, sweet chili sauce, tamari, sriracha, lime zest, lime juice, 1/4 teaspoon salt, and 1/4 cup warm water until smooth. Set the sauce aside.

Step 3: Heat oil in a large skillet over medium-high heat. Add the chopped chicken, season with salt, and cook, stirring often, until lightly golden in spots and nearly cooked through, about 4 minutes.

Step 4: Add the sliced red bell pepper, garlic, white parts of the scallions, and chopped ginger to the skillet. Season with salt if needed. Reduce heat to medium and cook, stirring frequently, until the peppers are tender, about 3 minutes more.

Step 5: Add the drained noodles to the skillet and toss well to combine all ingredients. Remove from heat, pour in the reserved peanut-lime sauce, and toss to coat everything evenly.

Step 6: Divide the noodles among serving bowls. Top each portion with green scallion parts, fresh cilantro, basil leaves, and chopped peanuts. Serve with lime wedges on the side for an extra burst of freshness.

Tips & Variations

For a vegetarian version, swap chicken for firm tofu or tempeh and cook until golden before adding vegetables.

Adjust sriracha quantity to control the spiciness according to your taste.

If you can’t find tamari, regular soy sauce works fine; just use a reduced-sodium variety to keep flavors balanced.

To enhance the sauce’s creaminess, stir in a splash of coconut milk when whisking the peanut sauce.

FAQs

Can I use other types of noodles for this dish?

Yes, you can substitute thick rice noodles with other noodles like udon, soba, or even spaghetti if rice noodles are unavailable. Just adjust cooking times accordingly.

Is this recipe spicy?

The recipe has a mild to moderate heat thanks to the sriracha and sweet chili sauce. You can easily increase or decrease the spiciness by adjusting the sriracha amount to your preference.