Name: Spicy Thai Peanut Noodles
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Peanut butter - ½ cup; Reduced-sodium soy sauce - 6 tablespoons; Rice vinegar - 3 ½ tablespoons; Brown sugar - 3 tablespoons; Sesame oil - 3 tablespoons; Red Thai chiles, seeded and finely chopped - 2; Chile-garlic sauce - 2 tablespoons; Freshly grated ginger - 2 tablespoons; Fish sauce - 1 teaspoon; Ground black pepper - ¼ teaspoon; Olive oil, divided - 3 tablespoons; Boneless, skinless chicken breasts, cut into 3/4-inch cubes - 1 pound; Matchstick carrots - 1 cup; Red bell pepper, sliced into thin strips - 1; Green onions, thinly sliced - 4; Bean sprouts, rinsed and drained - 2 cups; Chopped fresh cilantro - ¼ cup; Pad thai rice noodles - 1 (16 ounce) package; Chopped unsalted peanuts (Optional) - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Thai Peanut Noodles

1. Peanut butter - ½ cup

2. Reduced-sodium soy sauce - 6 tablespoons

3. Rice vinegar - 3 ½ tablespoons

4. Brown sugar - 3 tablespoons

5. Sesame oil - 3 tablespoons

6. Red Thai chiles, seeded and finely chopped - 2

7. Chile-garlic sauce - 2 tablespoons

8. Freshly grated ginger - 2 tablespoons

9. Fish sauce - 1 teaspoon

10. Ground black pepper - ¼ teaspoon

11. Olive oil, divided - 3 tablespoons

12. Boneless, skinless chicken breasts, cut into 3/4-inch cubes - 1 pound

13. Matchstick carrots - 1 cup

14. Red bell pepper, sliced into thin strips - 1

15. Green onions, thinly sliced - 4

16. Bean sprouts, rinsed and drained - 2 cups

17. Chopped fresh cilantro - ¼ cup

18. Pad thai rice noodles - 1 (16 ounce) package

19. Chopped unsalted peanuts (Optional) - 1 tablespoon

How to cook deliciously - Spicy Thai Peanut Noodles

1. Stage

Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.

2. Stage

Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.

3. Stage

Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.

4. Stage

Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.

5. Stage

Stir cooked noodles into vegetable mixture. Garnish with peanuts.