Thai Chicken Bowl

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Thai Chicken Bowl


I love that my family lets me experiment with lots of new flavors.  Thai food is a favorite of mine, and my kids love it, too.  I don’t make it a lot when the hubby is home, because he hates peanuts.  I love peanuts in my pad thai. So pad thai is usually something we enjoy when he travels for work.

Thai Chicken Bowl


A while back I shared a recipe for a Shrimp Pad Thai Wonderpot.  It is a super tasty recipe that cooks all in one pot.  It has terrific flavors, and I have had many of you write to me telling me that you used chicken instead of shrimp and it was good both ways.

Last week I was craving Thai, and decided to make up a new recipe for you that had chicken in it.

Now I think we should make it with shrimp, what do you say?


Thai Chicken Bowl

Close up of Thai Chicken Bowl
4.60 from 5 votes
Print Recipe

Thai Chicken Bowl

Super easy pad Thai recipe made with chicken and veggies.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Cuisine: Asian/Thai
Keyword: Thai Chicken Bowl
Servings: 6 -8 servings
Calories: 376kcal
Author: Michaela Kenkel


  • 2 large chicken breasts cut into chunks
  • 2 Tablespoons sesame oil
  • 16 ounce package rice noodles
  • 2 cups shredded carrots
  • 8 ounces sugar snap peas
  • 8 ounce can water chestnuts drained
  • 13.5 ounce can coconut milk
  • 1 Tablespoon brown sugar
  • 3 teaspoons red curry paste
  • 3 Tablespoons low sodium soy sauce
  • 1/2 cup peanut butter
  • 3 Tablespoons lime juice
  • 1 Tablespoon grated fresh ginger
  • 1/2 teaspoon salt
  • Cayenne pepper for heat optional - to taste
  • Salted peanuts rough chopped, for serving


  • In a pasta pot, boil water and add rice noodles. Cook according to package instructions. Add peas and carrots for the last 5 minutes of cooking. Drain and rinse in cool water. Set aside.
  • In a skillet over medium-high heat, add oil and chicken and stir fry until chicken is cooked. Add water chestnuts, coconut milk, brown sugar, curry paste, soy sauce, peanut butter, lime juice, and ginger. Sprinkle with salt and cayenne. (if desired) Stir to combine. Let simmer for 5 minutes.
  • Dump pasta and veggies into the sauce and toss to combine. Serve topped with salted peanuts.


Serving: 1g | Calories: 376kcal | Carbohydrates: 28g | Protein: 17g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Cholesterol: 26mg | Sodium: 519mg | Fiber: 4g | Sugar: 6g

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  1. Why, oh why do I come to your website when I’m hungry? And worse, when I’m experimenting with something that (I’m pretty sure) won’t turn out? You’ve done it again, Michaela! If this tastes half as good as it looks (and I’m sure it does), you’ve created a real winner. Shame on me for coming here hungry!

    1. YOU have food that “doesn’t turn out??” I don’t believe it!! 🙂 Come by anytime! Healthy appetites are always welcome!

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