Description
A delicious recipe for Thai Peanut Chicken and Noodles, featuring tender chicken, fresh vegetables, and a creamy peanut sauce.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
- 8 ounces rice noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cup snap peas
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- Chopped green onions and crushed peanuts 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-high heat. Add the garlic and sauté for about 30 seconds until fragrant.
- Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes.
- Stir in the sliced bell pepper, shredded carrots, and snap peas. Cook for an additional 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the peanut butter, soy sauce, honey, lime juice, sesame oil, and red pepper flakes (if using) until smooth.
- Pour the peanut sauce over the chicken and vegetables, stirring to coat everything evenly. Add the cooked rice noodles and toss to combine.
- Cook for another 2-3 minutes until everything is heated through.
- Serve hot, garnished with chopped green onions and crushed peanuts.
Notes
- For added flavor, marinate the chicken in the peanut sauce for 30 minutes before cooking.
- Substitute tofu for chicken for a vegetarian option, and add more vegetables like broccoli or zucchini for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg