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.
I wanna make this for meal prep next week for my husband and I but our grocery store doesn’t have lite coconut milk. How much does the full fat change the macros?
Oh no! Quite a bit I think. I’m surprised your grocery stores don’t have it. Maybe just compare the two with a quick google search and figure out how many extra grams of fat per serving to add to your macros for the day. You can search the food database for fat gram and add as much as needed.
My favorite lunch bowl! So yummy!
Will this one freeze OK? I’ve frozen other recipes of yours that have pasta in them, but I have never tried freezing rice noodles.
This recipe is a keeper! I cooked the chicken in the instant pot from frozen, cooking it for 19 minutes and did a slow release after 10 minutes. I loved how high in veggies it was, high in protein, but easy to divide out for my picky kids and still track macros for meal prep. So easy for a weeknight meal. I didn’t have fish sauce, so used one tablespoon each of soy sauce and rice vinegar and it still tasted great.
I realized at the last minute that I don’t have Thai curry paste. But I really wanted to make this, so I used hoisin sauce plus a tablespoon of calabrian chili pepper paste. I realize it’s a different flavor profile, but it was really good. Thank you!
!Quick question. I’m using my instant pot to do the chicken when I add in the veggies after I shred the chicken how long should cook it for?
Hi Amanda! If you have the time, I’d add the veggies and then use the slow cook button to let them cook for 30 minutes. Or I would just set the IP for 0 minutes. So it will come to pressure and then just start releasing again.
Is there a way to make this alternatively? I don’t own a slow cooker or instant pot!
Hi Elena! You could roast it in the oven on low heat in a cast iron pot. Otherwise I’d say maybe just give one of my many other meal prep recipes a try.
The taste of this was SO good! I will be remaking over and over it was so delish. The one thing I ran into which was probably user error, I used an 8.8oz pack of angel hair rice noodles and mixed it all together after cooking the noddles. Way too much noodles in this case, the entire dish was overwhelmed with noodles. I had to add a cup of liquid to balance it out at the end.
I wouldn’t think 8.8 ounces of angle hair noodles would be too much, that’s interesting. Maybe the kind of noodle does matter after all. Thanks for sharing. Glad you still enjoyed them!
what kind of individual bowls do you use?
32 oz. over safe, glass bowls. If you see the equipment section of the recipe we linked them.
What can you replace the fish sauce with? I’m allergic to shellfish and it makes me nervous.
Hi Amy! I would just skip it.
Soy sauce makes a great sub for fish sauce. I always swap it out.
Worcestershire sauce is a great umami substitute for fish sauce!