Spicy Thai Peanut Noodles
Description
Spicy Thai flavors, a creamy peanut butter sauce, rice noodles, and chicken come together quickly in this delicious Asian noodle dish.
Ingredients
•
1/2 cup peanut butter
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6 tablespoons reduced-sodium soy sauce
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3 1/2 tablespoons rice vinegar
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3 tablespoons brown sugar
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3 tablespoons sesame oil
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2 red Thai chiles, seeded and finely chopped
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2 tablespoons chile-garlic sauce
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2 tablespoons freshly grated ginger
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1 teaspoon fish sauce
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1/4 teaspoon ground black pepper
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3 tablespoons olive oil, divided
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1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
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1 cup matchstick carrots
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1 red bell pepper, sliced into thin strips
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4 green onions, thinly sliced
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2 cups bean sprouts, rinsed and drained
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1/4 cup chopped fresh cilantro
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1 (16 ounce) package pad Thai rice noodles
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1 tablespoon chopped unsalted peanuts
Directions
1
Make sauce: Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a small bowl until smooth. Set aside.
2
Make noodles: Heat 2 tablespoons olive oil in a large wok or nonstick pan over high heat. Cook and stir chicken in hot oil until chicken is almost cooked, about 3 minutes. Pour in 1/4 cup sauce and continue cooking 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 medium bowl.
3
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
Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
5
Stir cooked noodles into chicken-vegetable mixture. Garnish with peanuts.