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These Vietnamese Noodles with Spicy Peanut Chicken makes such a delicious meal that comes together in about 45 minutes! Rice vermicelli noodles are mixed with fresh herbs and vegetables before being tossed in a tangy paleo Nuoc Cham sauce. All that deliciousness is then topped with spicy peanut chicken, using spicy peanut sauce. This recipe is not only easy but also incredibly fragrant and delicious. It’s great for weeknight dinners and serving to friends. Leftovers get better as the sauce marinates on the noodles. It packs well and is easy to reheat, making this perfect for lunch the next day.
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About Vietnamese Inspired Noodles with Spicy Peanut Chicken
Let’s talk about this paleo Nuoc Cham sauce. Traditional Nuoc Cham is a mixture of sugar, water, fish sauce, lime juice with a birds eye chili typically added for heat. I use honey simple syrup to sweeten my sauce. Honey simple syrup is so easy and quick to make. You warm equal parts honey and water in a small sauce pan over medium heat and less than a minute you have honey simple syrup. Lime juice is necessary for tang, chopped jalapeño provide a bit of heat, and cilantro adds an irresistible herby flavor. Once the noodles are cooked, you’ll combine the warm noodles with fresh vegetables and toss with the sauce. The longer the noodles and vegetables marinate in the sauce, the more flavorful the dish becomes.
I love this dish because it is healthy without compromising flavor, taste, or texture. I love the combination of crispy fresh vegetables with warm noodles paired with the Spicy Peanut chicken breasts all tossed in the tangy, sweet paleo Nuoc Cham sauce.
Ingredients in Vietnamese Inspired Noodles with Spicy Peanut Chicken
- Rice Noodles: You could use any noodle, but I love using vermicelli rice noodles (the thin ones) here because they’re easy to prepare, soak up the flavorful Nuoc Cham sauce, and are more traditional in Vietnamese cooking.
- Fresh Herbs: This dish is best when fully loaded with fresh herbs! Mint and cilantro is traditional in Vietnamese cuisine, so that is what we’ve used here. Mint and cilantro give such an amazingly fresh flavor.
- Fish Sauce: A little stinky, but fish sauce gives amazing flavor and is absolutely necessary for this dish! I promise it doesn’t taste fishy. I prefer the Red Boat brand, but if you can’t find that just be sure to check the ingredients to ensure it is gluten free. Thai Kitchen is another good brand, though it does have added sugar.
- Spicy Peanut Sauce: You can use store bought or make your own Spicy Peanut Sauce. The Spicy Peanut Sauce compliments the tangy-sweet noodles and fresh herbs so well. If you’re using store bought sauce, be sure to check the ingredients to make sure it is gluten free, if necessary.
Tips and Tricks for Vietnamese Inspired Noodles with Spicy Peanut Chicken
- Make it in advance. The spicy peanut sauce, noodles, and vegetables can all be made in advance.The longer the noodles and vegetables marinate in the Nuoc Cham sauce, the more flavorful they become. To reheat the mixture, warm in the microwave for about a minute. I’ve meal prepped this dish for lunches for Neal and I and it kept well throughout the week!
- Use whatever you have in your fridge. You can mix this dish up depending on what you have in the fridge. Add cucumbers, bell peppers, or snow peas. No chicken? Try this recipe out with shrimp. Vegetarian? Crispy baked tofu would be equally delicious.
Did you try this recipe for Vietnamese Inspired Noodles with Spicy Peanut Chicken
If so, please do let me know in the comments! This is one of my favorite recipes and I love to hear how much others enjoy this recipe for Vietnamese Inspired Noodles with Spicy Peanut Chicken.
Vietnamese Inspired Noodles with Spicy Peanut Chicken
Nuoc Cham Sauce
- 1/4 cup fish sauce
- 2 tablespoons lime juice
- 2 tablespoons cilantro finely chopped
- 1/2 jalapeno finely diced and seeds removed
- 2 tablespoons honey
- 8 ounces thin rice noodles
- 2 carrots peeled and thinly sliced
- 1 cup shredded cabbage
- 1/4 cup fresh mint leaves finely chopped (plus more for garnish if desired)
- 1/4 cup cilantro finely chopped
- lime wedges optional, for garnish
- jalapeno slices optional, for garnish
Spicy Peanut Chicken
- 4 chicken breasts about 1.5 - 2 pounds
- 1 cup spicy peanut sauce
- 2 tablespoons coconut oil or avocado oil divided
Nuoc Cham Sauce
- In a small sauce pan, combine honey and 2 tbsp water. Make honey simple syrup by warming over medium heat until honey has completely melted, about 30 seconds. Take off the heat and set aside.
- In a small bowl, combine fish sauce, lime juice, cilantro, jalapeño, and 3 tbsp of the honey simple syrup. Whisk to combine. Set aside.
- Prepare noodles according to package directions. Once cooked, drain and place noodles in a large bowl. Toss with carrots, shredded cabbage, fresh mint leaves, and cilantro. Immediately toss with dressing and set aside.
Spicy Peanut Chicken
- Cut chicken into 1 inch cubes. Heat 1 tbsp coconut oil or avocado oil over medium high heat in a large skillet, preferably cast iron. Add chicken, being careful not to overcrowd the skillet. Cook the chicken for until cooked through, flipping about every two minutes. Do not disturb the chicken for the first two minutes to ensure it properly sears on each side. It will take about 6 - 8 minutes per batch to cook. Cook until the internal temperature reaches 165 degrees. Add more oil between more batches if necessary.
- Once chicken is cooked through, place in a large bowl. Toss with 1 cup of spicy peanut sauce.
- Divide noodle and vegetable mixture into four bowls and top with spicy peanut chicken. Garnish with lime wedges or additional jalapeños, if desired. Serve and enjoy!
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