Thai Rice Noodle Bowl

Thai Rice Noodle Bowl
Makes 6
Prep 15 m
Grill 6 m
Grill (or Broil)


  1. 1 of 1 Bring a large saucepan of water to a boil. Add 7 oz (from a 14 oz box) thin stir-fry rice noodles (such as Thai Kitchen), turn off heat and let soak 6 to 8 minutes. Meanwhile, in a small bowl, whisk 1/3 cup rice vinegar, 3 tbsp each low-sodium soy sauce, and creamy peanut butter, 2 tbsp each fish sauce and warm water, 1 tbsp plus 1 tsp sugar and 1/4 tsp red pepper flakes until smooth. Peel, halve and slice 1/2 cucumber into half-moons. Heat grill pan or broiler. Place 3/4 lb small chicken breast halves in a resealable plastic bag or a glass dish. Add 3 tbsp dressing, turning to coat. Place remaining dressing in a small saucepan with 3/4 tsp cornstarch. Bring to a boil; boil 2 minutes. Remove from heat. Grill or broil chicken 6 minutes, turning once, until cooked through. Drain and rinse noodles and transfer to a large bowl. Add 1 cup sliced sweet red pepper, 1/2 cup shredded carrot, the cucumber, 3 trimmed and sliced scallions and 1/3 cup chopped cilantro. Drizzle dressing into bowl; toss to combine. Divide among 6 bowls. Slice chicken and fan over top. Sprinkle with 1/2 cup chopped peanuts. Serve each bowl with a lime wedge.
Nutrition Information for Thai Rice Noodle Bowl
Servings Per Recipe: 6
Per Serving: 4 g fiber, 51 g carb., 16 g Fat, total, 468 kcal cal., 763 mg sodium, 32 g pro.