Name: Spicy Noodle Bowl with Chicken and Veggies
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1/4 cup coconut aminos or gluten free tamari; 2 tablespoons fresh lime juice; 2 tablespoons rice vinegar; 1/4 cup peanut butter; 2 tablespoons sesame oil; 2 teaspoons minced garlic; 1-2 tablespoons Sriracha; 8 ounce Pad Thai Rice Noodles; 1 tablespoon sesame oil; 2 cups broccoli; 2 carrots (peeled and shredded); 1 red pepper (seeded and cut into strips); 3/4 pound shredded cooked chicken breast or tempeh; 2 tablespoons fresh cilantro (minced); 1 tablespoon sesame seeds (toasted); 1 teaspoon crushed red pepper flakes

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I have a soft spot for pasta, and it doesn't get much better than this Spicy Noodle Bowl. It is an easy weeknight meal that you will crave again and again. Crisp-tender veggies and juicy chicken are topped in a spicy Sriracha peanut sauce to create a flavor-packed dish that comes together in just 20 minutes.

Photo of two Spicy Noodle Bowls with Chicken and Veggies

If you love bold, crave-worthy flavors, this Spicy Noodle Bowl with Sriracha Peanut Sauce is about to become your new favorite.

It’s quick (ready in just 20 minutes!) and packed with the kind of flavor that keeps you coming back for more.

I actually woke up this morning thinking about it, only to remember we devoured every last bite yesterday. No leftovers, no regrets!

Photo of a Spicy Noodle Bowl with Chicken and Veggies with a fork full of pasta.

Frequently Asked Questions

Can this recipe be made ahead of time?

Yes! This recipe is perfect for meal prep. It will keep for about three days in the refrigerator. If you wish to store it longer, I recommend leaving it untossed and storing the cooked noodles in water in the refrigerator.

Are rice noodles gluten free?

Yes! Rice noodles are a gluten free pasta. (But always check the labels - especially if you have celiac.)

How to Make a Chicken Noodle Bowl Recipe

Combine coconut aminos, lime just, rice vinegar, peanut butter, sesame oil, garlic, and Sriracha in a blender. Process until smooth.
Cook rice noodles according to package directions. Drain and transfer to a large bowl.
While the noodles are cooking, heat the sesame oil in a large skillet to medium heat. Add broccoli and cook for two minutes. Add carrots, red pepper, and shredded chicken. Cook for 2 minutes longer.
Remove from heat, and add the vegetables to the bowl with the noodles.
Top with dressing and garnish with cilantro, sesame seeds, and crushed red pepper flakes.

Variations for This Recipe

Fresh minced ginger would be lovely in the sauce and would give this recipe an extra spicy kick.
Gluten free soba noodles would also work.
Top with Thai Basil and peanuts.
Use shrimp in place of chicken.

Side photo of Spicy Noodle Bowl with Chicken and Veggies

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