Description
A flavorful Thai-inspired dish featuring tender chicken, vegetables, and noodles tossed in a creamy peanut sauce.
Ingredients
Scale
- 500 g (1 lb) boneless, skinless chicken breast, thinly sliced
- 250 g (9 oz) rice noodles or spaghetti
- 2 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 small thumb-sized ginger, grated
- 1/3 cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1–2 tsp sriracha or chili garlic sauce (adjust for spice)
- 1/4 cup warm water (to thin sauce)
- Chopped peanuts
- Fresh cilantro or Thai basil
- Lime wedges
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- Heat oil in a pan over medium heat. Add chicken and cook until browned and cooked through. Remove and set aside.
- In the same pan, sauté garlic and ginger for 30 seconds. Add bell pepper, carrots, and broccoli. Cook until tender-crisp.
- Whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, sriracha, and warm water to make the sauce.
- Return chicken to the pan. Add cooked noodles and pour the sauce over. Toss to coat evenly.
- Garnish with chopped peanuts, cilantro or Thai basil, and lime wedges. Serve immediately.
Notes
- Adjust sriracha for desired spice level.
- Substitute chicken with tofu for a vegetarian option.
- Use any noodles of your choice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
Keywords: Thai peanut chicken noodles, peanut sauce noodles, chicken stir-fry