Sweet–Sour Peanut Lime Noodles
Thai-inspired, broth-simmered noodles coated in a bold peanut-lime sauce with tender chicken, fresh herbs, and a glossy finish.
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Servings: 2 servings
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Equipment
Ingredients
- 8 oz Rice Noodles dried flat rice noodles (medium width)
Protein
- 10 oz Boneless chicken thigh thinly sliced across the grain
Sauce Base
- 3 tbsp Peanut butter natural, unsweetened
- 1 1/2 tbsp Fish Sauce
- 1 1/2 tbsp Lime juice freshly squeezed
- 1 1/2 tbsp Sugar
Cooking
- 2 tbsp Neutral Oil
- 2 cloves Garlic finely minced
- 1/2 cup Cabbage Shredded
- 2 1/2 cups Chicken stock
Finish
- 2 Scallions sliced
- Cilantro roughly chopped
- Lime wedges
- Crushed peanuts
Instructions
Build the Base
- Slice chicken thinly across the grain, about 1/4 inch thick. Pat dry.
- Heat neutral oil in a large skillet over medium-high heat.
- Add chicken in a single layer and cook until just cooked through, about 2–3 minutes. Remove and set aside.
Build the Base
- Add cabbage to the pan and cook until tender, about 2-3 minutes.
- Add garlic and cook about 20 seconds until fragrant. Do not brown.
- Add fish sauce, brown sugar, lime juice, and peanut butter and stir. Cook for 30 seconds until fragrant and peanut butter is evenly spread out.
Add Liquid & Noodles
- Add chicken stock and bring to a gentle simmer.
- Add dried rice noodles directly to the simmering liquid and gently stir to submerge.
- Cook 5–7 minutes, stirring occasionally, until noodles soften and begin absorbing liquid.
- Add back your chicken.
- Continue cooking until the sauce thickens and coats the noodles in a glossy consistency. If noodles become too thick before fully tender, add small splashes of water as needed.
Finish
- Remove from heat.
- Stir in chopped cilantro and serve with lime wedges and crushed peanuts.
- Serve immediately.
Notes
- The sauce should taste slightly bold before fully absorbed.
- Cooking noodles directly in stock builds natural creaminess without extra water.
- Adjust lime and fish sauce to balance sweetness and salt.