Thai Chicken and Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick Thai-inspired bowl with tender chicken, rice noodles, and a spicy peanut sauce. This asian-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 a quick salad or grain on the side. 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.

★ 4.3 (9 ratings) Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Thai 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 Thai 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 Thai 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 Thai 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 Thai 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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