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Dinner recipe · from the recipe book

Thai Peanut Chicken Noodles with Cabbage

Chewy rice noodles and tender chicken tossed in a creamy, tangy peanut-lime sauce with crisp cabbage, carrot and a crunchy peanut finish.

Thai Peanut Chicken Noodles with Cabbage

Ingredients

  • 8 oz225 gRice noodles, dry
  • 1 lb500 gChicken breast, boneless skinlessthinly sliced
  • 1 tbsp15 gCanola oil
  • 3½ cups shredded250 gGreen cabbagethinly shredded
  • 1½ medium100 gCarrotsjulienned
  • 1 medium120 gRed bell pepperthinly sliced
  • 3 cloves9 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • ¼ cup64 gPeanut butter, no salt added
  • 2 tbsp30 gLow-sodium soy sauce
  • 1¾ tsp10 gFish sauce
  • 2 tbsp30 gLime juice
  • 2⅛ tsp15 gHoney
  • ⅓ cup80 gWaterwarm
  • ½ tsp1 gCrushed red pepper
  • 2 medium30 gGreen onionssliced
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 3½ tbsp30 gDry-roasted peanuts, unsaltedchopped

Steps

  1. Soak or cook the rice noodles according to the package until just tender, then drain and rinse with cool water.
  2. Whisk the peanut butter, soy sauce, fish sauce, lime juice, honey, warm water and red pepper flakes into a smooth sauce.
  3. Heat half the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 5 to 6 minutes until browned and it reaches 165°F (74°C) inside. Transfer to a plate.
  4. Add the remaining oil, then the garlic and ginger; stir 30 seconds until fragrant.
  5. Add the cabbage, carrot and bell pepper and stir-fry 3 to 4 minutes until crisp-tender.
  6. Return the chicken, add the noodles and the sauce, and toss over medium heat 1 to 2 minutes until glossy and hot.
  7. Serve topped with the green onion, cilantro and peanuts.

Contains: Fish, Peanuts, Gluten, Soy.

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Saved in the Every Helping recipe book on October 19, 2026.

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