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Noodle bowl with spicy peanut chicken, limes, jalapeños, and carrots

Vietnamese Noodle Bowls with Peanut Chicken

Vietnamese Noodle Bowls with Peanut Chicken combines fresh, spicy, and sweet flavors all in one addicting dish! Thin vermicelli rice noodles are mixed with fresh herbs and vegetables, tossed in a tangy paleo Nuoc Cham sauce, and topped with Spicy Peanut Chicken!

Recipe makes 4 - 6 servings

Course Chicken, dinner, Main Course, Main Dish, Mains, Salad
Cuisine asian
Keyword noodle bowls, peanut chicken, Vietnamese noodles
Prep Time 30 minutes
Cook Time 25 minutes
Servings 6 servings
Calories 410 kcal
Author India


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 large carrots peeled and thinly sliced
  • 1 cup shredded cabbage
  • 1/4 cup fresh mint leaves finely chopped (plus more for serving if desired)
  • 1/4 cup cilantro finely chopped
  • lime wedges optional, for serving
  • jalapeno slices optional, for serving

Spicy Peanut Chicken

  • 1.5 pounds chicken breasts
  • 1 cup peanut sauce store bought or homemade Spicy Peanut Sauce
  • 2 tablespoons coconut oil or avocado oil divided


Make the Nuoc Cham Sauce

  1. In a small sauce pan, combine honey and 2 tbsp water. Warm over medium heat until honey has completely melted into water, roughly 30 seconds. Remove from heat. Add fish sauce, lime juice, and cilantro. Whisk to combine.

Prepare the Noodles and Veggies

  1. Cook the noodles according to package directions. Once cooked, drain and place noodles in a large bowl. Add the carrots, shredded cabbage, fresh mint, and cilantro. Immediately toss Toss with carrots, shredded cabbage, fresh mint leaves, and cilantro. Immediately toss with Nuoc Cham and set aside.

Make the Peanut Chicken

  1. Cut chicken into 1 inch cubes. Heat 1 tablespoon oil in a large skillet over medium high heat in a large skillet. Add chicken, being careful not to overcrowd the skillet and working in multiple batches if necessary. Add chicken to the hot oil, sear the chicken by cooking for two minutes without moving. Flip the chicken, and cook on the other side for 1 -2 minutes until seared. Continue to cook the chicken and flipping every minute or so until it reaches 165 degrees, roughly 8 minutes.

  2. Once chicken is cooked through, toss with peanut sauce.


  1. Divide the noodles evenly into 4 bowls, top with the peanut chicken and any additional jalapeños or lime slices and enjoy!

Recipe Notes

Recipe makes 4 - 6 servings. Nutrition values have been calculated based on 6 servings. 


These noodle bowls will keep in the fridge for up to 5 days. Gently reheat in the microwave for about 1 minute until noodles are pliable and chicken is warm. 


Recipe is gluten free as written.