Ingredients
Scale
For the Chicken
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 1 cup Thai-style peanut satay sauce (divided)
- 1 clove garlic, grated
For the Cucumber Salad
- 2 cups thinly sliced cucumber (about 1 large English cucumber)
- ½ cup thinly sliced red onion (about ¼ of an onion)
- 2 tablespoons neutral oil (avocado or vegetable oil)
- 1 tablespoon vinegar (rice vinegar works well)
- Salt and sugar, to taste
For the Noodles & Toppings
- 4 ounces vermicelli noodles
- 2–3 tablespoons crushed peanuts
- Fresh herbs of choice — mint, cilantro, and basil
Instructions
- Marinate the chicken: Combine chicken with half of the peanut sauce and garlic. Let sit 30–60 minutes.
- Make cucumber salad: Toss cucumber and onion with oil, vinegar, salt, and sugar. Set aside.
- Cook chicken: Heat oil in skillet, cook chicken in a single layer until golden and fully cooked. Optional: add a pinch of sugar for extra sweetness.
- Prepare noodles: Cook vermicelli noodles according to package instructions. Drain and rinse under cold water.
- Assemble bowls: Divide noodles among bowls. Top with chicken, cucumber salad, crushed peanuts, and fresh herbs.
- Finish with sauce: Thin remaining peanut sauce with a splash of water, soy sauce, or chili oil and drizzle over each bowl.
Notes
- For vegetarian option, substitute chicken with tofu or tempeh.
- Add extra vegetables like bell peppers or snap peas for more crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Thai