Description
A delicious recipe for Thai Chicken Peanut Noodles that combines tender chicken, rice noodles, and a creamy peanut sauce.
Ingredients
Scale
- 8 ounces rice noodles
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 3 green onions, chopped
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
- Chopped peanuts and cilantro for garnish
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked. Remove from the skillet and let rest for a few minutes before slicing.
- In the same skillet, add the sliced red bell pepper, shredded carrots, and green onions. Sauté for about 3-4 minutes until the vegetables are tender.
- In a bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using) until smooth.
- Add the cooked noodles and sliced chicken to the skillet with the vegetables. Pour the peanut sauce over the mixture and toss to combine everything evenly.
- Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
- Serve warm, garnished with chopped peanuts and cilantro.
Notes
- For a vegetarian option, substitute the chicken with tofu or chickpeas.
- Add a splash of lime juice before serving for an extra zing of flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg