Peanut Noodle Bowls with Chicken
Delicious Thai inspired chicken and noodle bowls with veggies and a tasty peanut sauce.
Servings: 5 bowls
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.
Nutrition
Serving: 1bowl | Calories: 518kcal | Carbohydrates: 52g | Protein: 37g | Fat: 18g | Fiber: 3.3g