Dinner / Lunch
Thai Peanut Noodles with Chicken
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Blender or Food Processor
- Saute Pan
- Large Pot
- Serving Bowl
- Micro Plane for Zesting
- Box Grater to Shred Carrots
- ½ cup smooth peanut butter, no sugar added
- 2 tablespoons rice vinegar
- 3 tablespoons low-sodium soy sauce
- 1 lime zested and juiced
- 1 tablespoon honey
- ¼ cup water
- Pinch of red pepper flakes
- 2 tablespoons sesame oil
- 8 oz. boneless skinless chicken breast or tofu cut into half-inch chunks
- 8 oz. brown rice Thai noodles
- 1 cup frozen edamame, shelled
- 1 large carrot, shredded
- 2 stalks of green onion, sliced in rounds
- ¼ cup cilantro, freshly chopped
- 2 tablespoons dry-roasted unsalted peanuts, roughly chopped
Using a blender or food processor, blend the peanut butter, rice vinegar, soy sauce, lime zest and juice, honey, water, and red pepper flakes until smooth. Add more water if needed to make a smooth, pourable sauce. If a tangier sauce is desired, add more rice vinegar 1 tablespoon at a time. Set aside.
Place a large pot of water over high heat and bring to a boil.
Heat sesame oil
Place a large sauté pan over medium-high heat and add the sesame oil.
When the oil is hot, add chicken and cook until chicken is cooked through about 3-5 minutes. (Chicken should have an internal temperature of 165 degrees on an instant-read thermometer.)
Add chicken to serving bowl
Remove chicken from the pan to a large serving bowl.
Add noodles to boiling water and cook according to package instructions.
Add edamame to the noodles when there is about 1 minute left of cooking time—strain and place in the bowl with chicken.
Add peanut sauce
Pour peanut sauce over warm noodles and toss together to coat.
Toss in vegetables
Toss in carrots, green onion, and cilantro.
Garnish and serve
Garnish with chopped peanuts