Peanut Noodle Bowls with Chicken
on Dec 08, 2024
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Today I’m bringing you a delicious Thai inspired Peanut Noodle Bowl with Chicken recipe that you can make in your slow cooker to use for meals throughout the week. It’s so easy to add to the ingredients and let the slow cooker do its magic! These bowls are loaded with rice noodles, a delicious peanut cream sauce, and veggies. They are packed full of flavor and are super macro friendly–the perfect combination!
Table of Contents
NUTRITIONAL INFORMATION / MACROS
Makes: 5 bowls
Serving size: 1 bowl
Calories: 518
Macros: 37p / 52c /18f (3.3 fiber)
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Peanut Noodle Bowls with Chicken to add it to your food diary.
INGREDIENTS
- Coconut milk (I used Thai Kitchen)
- Fish sauce
- Red curry paste (I used Thai Kitchen)
- Peanut butter
- Brown sugar
- Limes
- Ginger
- Boneless, skinless chicken thighs
- Shredded carrots
- Red bell pepper
- Spinach
- Rice noodles
- Soy sauce
Alternate Vegetable Ideas:
- Bok Choy
- Zucchini
- Kale
- Broccoli
- Snap Peas
- Cabbage
- Green Onions
Can I Use Alternate Noodles?
Yes! Use any of these noodles and I wouldn’t worry about the macros changing because they’re all very similar.
- Thin Rice Noodles (What I used)
- Wide Rice Noodles
- Egg Noodles
- Glass Noodles
- Angle Hair Pasta
- Fettuccini
Can I Use Rice and How Much If I Want the Macros to Remain the Same?
Yes! Just add 4.6 ounces of cooked rice to each bowl instead of the rice noodles, and no need to recalculated the macros of the bowls!
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MEAL PREP SUPPLIES USED
4 cup glass bowls -Make sure the bowls you’re purchasing are oven safe. They will say so on the label if purchasing in store.
Half size sheet pan – This is the perfect size for this size of glass bowls. You can, of course, use a full size sheet pan but your bowls will slide around. The pan also makes it easier to transfer your 5 bowls in and out of the oven.
Slow Cooker – A slow cooker is such a staple in my kitchen! If you don’t have one, here is a basic one that works great!
STORING INSTRUCTIONS
Let your Peanut Noodle Bowls with Chicken cool completely and then cover tightly with lids and store in the fridge for up to 5 days. You might want to pack these meals up with a lime wedge and some extra soy sauce!
REHEATING INSTRUCTIONS
When you’re ready to eat these amazing Peanut Noodle Bowls with chicken, they can be reheated in the microwave for 2-3 minutes or until warmed through.
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Peanut Noodle Bowls with Chicken
Ingredients
- 1 can lite unsweetened coconut milk, I used Thai Kitchen
- 2 tablespoons fish sauce
- 3 tablespoons red curry paste, I used Thai Kitchen
- 1/4 cup peanut butter, 64g
- 3 tablespoons brown sugar, 36g
- juice of 2 limes, or 2 tablespoons
- 1/2 teaspoon ground ginger
- 2 pounds boneless, skinless chicken thighs
- 2 cups shredded carrots, 142g
- 1 red bell pepper, shredded (170g)
- 2 cups roughly chopped spinach, 90g
- 8 oz. rice noodles
- 1 tablespoon soy sauce
Instructions
- Add the coconut milk, fish sauce, curry paste, peanut butter, brown sugar, juice of limes, and ginger to the slow cooker and mix well.
- Add in the chicken and make sure they’re smothered in the sauce.
- Cover and cook on high 4 hours or low 6-8. If using a pressure cooker, set to manual pressure high for 15 minutes.
- When the chicken is done, shred it up with some forks and add the carrots, bell peppers, and spinach. Cover and cook on low another 30-40 minutes.
- Cook rice noodles following the directions on the bag. Strain and mix in the soy sauce. Evenly distribute into the meal prep bowls (about 3.6 oz per bowl).
- Evenly distribute the chicken and vegetables into the 5 bowls over top of the rice noodles. Each bowl will get about 3/4 cup or 307g.
- Pack with a lime wedge and extra soy sauce if preferred.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.
Notes
- Search the MyFitnessPal or MacrosFirst app food databases for Stay Fit Mom Peanut Noodle Bowls with Chicken to log it in your food diary.
Which cookbook is this recipe in?
Hi Michelle,
This recipe is in my newest Meal Prep Recipes Volume 3 cookbook.
A new family favorite! Used for dinner instead of meal prep. We added some chopped peanuts and cilantro on top. So easy to prep and great flavor. Will definitely be making again!
Just wondering if you can freeze these and reheat them
Hi Leslie! No, I’ve never tried freezing this one. I’m sure you could though. I would just let it defrost well before trying to stir the noodles so they don’t turn to mush.
I made these exactly as written and these are good, but too much heat for my taste! Yes, I’m weak. I’ll give them to my husband 😆
I have made this recipe 3 times so far and love it. I have used both rice and rice noodles. There is a local grocer in town that sells a kale Asian cabbage mix that I use in place of the chopped veggies to make it more easy on me. It is really quite tasty!
Hi there! Wondering if the coconut milk is unsweetened?
Thanks!
Yes it is! I’ll update the recipe to say so. Sorry about that!
If using chicken breast how do the calories/macros change?
If using a pressure cooker, how long would you put it back in for when you add the carrots, peppers and spinach?
Hi Jennifer! I would add them and use the slow cook setting on your pressure cooker for 30-40 minutes. Another option is setting the pressure time to 0 and then quick releasing.
Can I replace/leave out the red curry paste? My family won’t eat spicy.
Excited to try this!
Hi Cory. You can, but I’m not sure what the overall flavor will be like.
I only have green or Panang curry paste can I use either of those ?
Yes I think those should work fine!