Thai Chicken Satay Noodle Bowls

Thai chicken satay noodle bowls are a delicious and easy weeknight meal packed with the classic flavors of Thai cuisine.

Modifications For Someone With a Peanut Allergy

Here are some suggestions for modifying this recipe if you have a peanut allergy:

• Instead of peanut satay sauce, marinate the chicken in regular satay sauce or teriyaki sauce. You can also use a mixture of soy sauce, brown sugar, lime juice, garlic, and ginger.
• Substitute almond butter or sunflower seed butter for the peanut butter in the homemade satay sauce. Cashew butter also works well.
• Use coconut milk instead of peanut oil for sautéing the aromatics.
• Swap the crushed peanuts for a different crunchy topping like toasted sesame seeds, sliced almonds, or crushed cashews.
• Omit the peanuts entirely and just garnish with extra cilantro, green onions, chili oil, or a squirt of lime juice.
• For a nut-free noodle bowl, use rice noodles made from just rice or mung beans. Check the ingredients to ensure there are no traces of nuts.
• Use a noodle alternative like zucchini noodles or spiralized sweet potatoes instead of wheat noodles.

The rich peanut flavor will be missing, but you can still get aromatic curry, tender chicken, and a flavorful noodle bowl by using coconut milk, warming spices, fresh herbs, chili sauce, and other Thai-inspired flavors.

Recommendations Desserts That Would Complement With This Dish

Here are some delicious dessert ideas that would pair well with the flavors in the Thai chicken satay noodle bowls:

• Coconut Sticky Rice: Sweetened coconut milk-flavored sticky rice with fresh mango slices The coconut complements the curry and cilantro notes.
• Thai Tea Panna Cotta: silky panna cotta infused with aromatic Thai tea and topped with whipped cream A nice contrast to the spicy chicken.
• Tropical Fruit Salad: A fresh and light salad with mango, pineapple, starfruit, and kiwi The sweetness balances the savory bowls.
• Thai Donuts: Pillowy donuts tossed in coconut sugar and served with condensed milk for dipping. A tasty sweet treat.
• Coconut Ice Cream: You can’t go wrong with a scoop of rich coconut milk ice cream. Enhance the coconut flavor even more.
• Cashew Boba Pudding: creamy pudding dotted with chewy boba pearls and cashews for crunch. Great set of textures.
• Lychee Sorbet: a Refreshing, not too heavy way to end the meal on a cool note.
• Basil Lime Bars: A nice citrusy dessert with bright basil and lime flavors to echo the herbs in the main dish.

Any of these Thai-inspired desserts would be a great way to round out the meal!

Frequently Asked Questions

What kind of noodles should I use?

Rice noodles or pad thai noodles work best. Look for wide rice noodles if you can find them. You can also use ramen noodles in a pinch!

Can I prepare the chicken and noodles ahead of time?

Yes! Marinate the chicken up to a day ahead and grill just before serving. Cook the noodles, then toss them with a bit of oil to prevent sticking. Reheat the curry broth right before serving.

What if I can’t find Thai red curry paste?

You can substitute regular red curry paste or even a couple teaspoons of red curry powder. The flavor won’t be as authentically Thai, but it will still be tasty.

What proteins can I swap for the chicken?

Shrimp, tofu, pork, or beef would all work well. Just adjust the cooking time as needed.

Can I make this meal vegetarian?

Absolutely! Omit the chicken and double up on the veggies. Add in pan-fried tofu or some roasted chickpeas for extra protein.

Thai Noodle Recipes to Try:

• Thai Peanut Noodles
• Thai Coconut Curry Noodle Soup Recipe
• Thai Basil Chicken Noodle Skillet Recipe
• Easy Pad Thai with Shrimp Recipe

Thai Chicken Satay Noodle Bowls Recipe

This quick and easy recipe for Thai chicken satay noodle bowls is packed with flavor! Marinated grilled chicken skewers sit atop coconut curry noodles and fresh veggies for a delicious weeknight dinner.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dinner

Servings 4

Ingredients

  

For the Chicken:

• 1 lb. boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1/3 cup Thai peanut satay sauce
• 12 wooden skewers soaked in water for 30 minutes

For the Noodle Bowls:

• 8 oz. rice noodles or pad thai noodles
• 1 tablespoon of coconut oil
• 3 cloves of garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon Thai red curry paste
• 1 cup of coconut milk
• 1 cup of chicken broth
• 2 cups chopped bok choy or baby spinach
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup of bean sprouts
• Juice of 1 lime
• 2 tablespoons of fish sauce
• Chopped cilantro, crushed peanuts, and lime wedges for serving

Instructions

 

Marinate the Chicken:

• Place the chicken pieces in a medium bowl. Add the peanut satay sauce and stir to coat evenly. Cover and marinate for 30 minutes to 1 hour in the refrigerator.
• Thread the chicken onto the soaked wooden skewers.

Make the Noodle Bowls:

• Bring a large pot of water to a boil. Cook the noodles according to the package directions until just tender. Drain and rinse under cold water. Set aside.
• In a large skillet or wok, heat the coconut oil over medium-high heat. Add the garlic, ginger, and curry paste. Cook for 1 minute until fragrant.
• Pour in the coconut milk and broth. Bring to a simmer and cook for 2–3 minutes.
• Add the bok choy, bell pepper, and carrot. Cook for 3–4 minutes until the veggies are tender and crisp.
• Stir in the cooked noodles, bean sprouts, lime juice, and fish sauce. Remove from heat.

Grill the Chicken:

• Preheat a grill or grill pan to medium-high. Oil the grates. Add the chicken skewers and grill for 4-6 minutes per side until cooked through and charred.
• To serve, divide the noodle bowls between bowls. Top with chicken skewers, cilantro, peanuts, and a lime wedge. Enjoy!

Notes

• Allow the chicken to marinate for at least 30 minutes, up to overnight for more flavor.
   
• Soak the wooden skewers in water for 30 minutes before using them to prevent burning.
   
• Cook the noodles just until tender, not mushy. Rinse under cold water to stop the cooking process.
   
• Add more red curry paste if you like extra spice! Start with 2 tablespoons and add more to taste.
   
• Garnish bowls with crushed peanuts, cilantro, lime wedges, and sriracha for serving.
   
• Leftovers can be stored in the fridge for up to 4 days. Reheat in the microwave or on the stovetop over medium heat.

Julie

Hi, I’m Julie, the passionate foodie and founder of Juliesfamilykitchen.com. I created this blog out of a drive to prove someone wrong, and then I realized how much I truly enjoy cooking and trying new recipes. In my free time, when I’m not running around after my kids or spending quality time with my partner, you can usually find me in the kitchen experimenting with new dishes.