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Thai Chicken Peanut Noodles

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Thai Chicken Peanut Noodles combine tender chicken, colorful vegetables, and rice noodles tossed in a rich and savory peanut sauce for a satisfying, Thai-inspired meal.

Ingredients

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  • 250 g rice noodles
  • 2 tbsp vegetable oil
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 red bell pepper, sliced
  • 2 cups shredded carrots or snap peas
  • 2 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 3 tbsp natural peanut butter
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp honey or brown sugar
  • 1 tsp sesame oil
  • ½ tsp sriracha or chili paste (optional)
  • ½ cup chicken broth or water
  • 2 tbsp chopped green onions
  • 2 tbsp chopped cilantro
  • 2 tbsp crushed roasted peanuts
  • Lime wedges for serving

Instructions

  1. Cook rice noodles according to package directions. Drain and set aside.
  2. Heat vegetable oil in a pan over medium-high heat. Add chicken and cook 4–5 minutes until browned and cooked through. Remove from pan.
  3. In the same pan, sauté garlic and ginger for 1 minute.
  4. Add bell pepper and carrots or snap peas; stir-fry for 2–3 minutes.
  5. In a bowl, whisk together peanut butter, soy sauce, vinegar, honey, sesame oil, sriracha (if using), and broth.
  6. Return chicken to pan along with noodles. Pour in sauce and toss everything to coat. Cook for 2–3 more minutes.
  7. Stir in green onions and cilantro. Serve hot, garnished with crushed peanuts and lime wedges.

Notes

  • Substitute tofu for a vegetarian version.
  • Use tamari for gluten-free adaptation.
  • Adjust spice level with more or less sriracha.
  • Add more broth if noodles seem dry when reheating leftovers.

Nutrition

Find it online: https://ukfinda.com/thai-chicken-peanut-noodles/