Thai Peanut Chicken Noodles
Noodle bowls are an easy way to break up a week of rice-based meal prep, and this one leans on a bold peanut sauce instead of the usual soy or teriyaki base. Chicken and cabbage round it out into something that still feels like a full meal.
Peanut sauce is the star here, coating the rice noodles and chicken in something salty, a little sweet, and rich from the peanuts themselves. Cabbage adds crunch that holds up better than most greens would against a sauce this bold.
I like that this one tastes different from the rest of my chicken bowls, since the peanut sauce brings a completely different flavor profile than the usual soy or BBQ base. Cabbage stays crisp for days, so the texture doesn't fade even by the end of the week.
Full ingredient amounts and the sauce ratio are on the recipe card, scaled for ten portions. Let the noodles cool before portioning them into containers, then refrigerate what you'll eat within four days and freeze the rest. This peanut chicken noodle bowl is one of the more distinct flavors I keep on rotation.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Thai Peanut Chicken Noodles
YIELD
10 portions
ESTIMATED NUTRITION
610 calories • 47g protein • 59g carbs • 21g fat per portion
This recipe is perfect for busy weeks because the components cook simply and portion cleanly into grab-and-go meals.
Ingredients
• 3 3/4 lb chicken breast
• 30 oz rice noodles
• 10 cups shredded cabbage
• 1 1/10 cup peanut butter
• 5/8 cup low-sodium soy sauce
• 5 tbsp lime juice
• 2 1/2 tbsp honey
• 2 1/2 tbsp sesame oil
Directions
1. Cook noodles.
2. Whisk peanut butter, soy, lime, honey and sesame oil with warm water.
3. Cook chicken, slice, then toss noodles, cabbage and sauce together.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
