A delightful and easy-to-make peanut chicken noodle bowl with a rich, savory sauce and crunchy toppings.
Cook the rice noodles according to the package instructions, then drain and set aside.
Rinse the noodles with cold water after cooking to prevent them from sticking together.
In a medium saucepan, whisk together the peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper flakes, and water until smooth.
Use warm water to help the peanut butter dissolve more easily.
Cook the sauce over medium heat, stirring constantly, until it thickens, about 2-3 minutes.
Keep stirring to avoid lumps and ensure a smooth consistency.
In a large saucepan, cook the chicken breast until fully cooked, then slice into bite-sized pieces.
Season the chicken with a pinch of salt and pepper before cooking for added flavor.
Combine the cooked noodles, chicken, water chestnuts, and bamboo shoots in the large saucepan.
Mix gently to avoid breaking the noodles.
Pour the sauce over the noodle mixture and toss to coat evenly.
Ensure all ingredients are well coated with the sauce for maximum flavor.
Serve the dish topped with chopped green onions and roasted peanuts.
Add a squeeze of lime juice on top for a fresh and zesty finish.
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