Rice Noodles with Peanut Sauce & Chicken

Creamy peanut butter, soy sauce, and fresh ginger get loosened with chicken broth into a silky sauce that clings to every strand of noodle. Toss in sliced chicken breast, crunchy bean sprouts, and red bell pepper, and you’ve got a satisfying bowl in about 30 minutes.

The sauce comes together in the same pan. Warming the peanut butter with ginger and soy lets everything melt and combine smoothly. The chicken broth thins it to the right consistency so it coats the noodles instead of clumping.

Bean sprouts are doing real work here. They add a fresh, raw crunch that contrasts with the warm, rich peanut sauce. Don’t cook them. Toss them in at the very end so they stay snappy.

Use the pasta cooking water to your advantage. If the sauce thickens too much after tossing, a splash of starchy noodle water loosens it right back up without diluting the flavor.

Pro Tips

• Cook the chicken separately and slice it thin before tossing in. Poaching in the broth adds extra flavor.
• Grate the ginger on a microplane for the smoothest texture in the sauce.
• Toss everything while the noodles are still hot so the sauce absorbs better.
• This tastes even better cold the next day, making it a solid meal prep option.

Variations

• Add a squeeze of lime juice and chopped cilantro for a brighter, Thai-inspired finish.
• Swap chicken for shrimp or baked tofu to change the protein.
• Stir in sriracha or chili garlic paste for a spicy kick.