Chicken and Rice Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick Thai-inspired bowl with tender chicken, rice noodles, and a spicy peanut sauce. This thai-inspired chicken (gluten-free) ready in about 25 minutes pairs chicken thighs, rice noodles, peanut butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 2 Thai cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil, then add 200g rice noodles and cook for 8-10 minutes, stirring occasionally, until tender but still firm to the bite. Drain thoroughly and set aside. Tip: Avoid overcooking the noodles—they will continue to absorb liquid when mixed with the sauce.
  2. Step 2: Heat 1 tbsp neutral oil in a large skillet over medium-high heat, then add 300g chicken thighs and 1 tsp chili flakes. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and nearly cooked through. Tip: Use tongs to flip the chicken for even browning.
  3. Step 3: Reduce heat to medium, add 2 tbsp lime juice and 3 tbsp peanut butter to the skillet, stirring constantly for 2-3 minutes until the sauce thickens and coats the back of a spoon. Tip: If the sauce is too thick, add 1-2 tbsp water to reach your desired consistency.
  4. Step 4: Add the cooked rice noodles to the skillet, tossing vigorously for 2-3 minutes until evenly coated in the peanut-lime sauce. Season with additional chili flakes or salt, if desired, and serve immediately. Tip: Garnish with chopped cilantro or crushed peanuts for extra flavor and texture.

Frequently asked questions

How long does Chicken and Rice Noodles take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken and Rice Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Chicken and Rice Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken and Rice Noodles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chicken and Rice Noodles gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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