Thai Peanut Noodles

 



These Thai Peanut Noodles are better than takeout! You can make this dish yours by putting any kind of meat or vegetables that you like. Feel free to substitute the chicken for beef, pork or leave it out all together to make this vegetarian. Same with the vegetables. If you don't like broccoli, no problem, substitute asparagus or green beans. I usually make this dish when I have some veggies in my fridge that I need to use up. I will really work with almost anything. Another great thing about this meal is that it is all made in one pot, so less dishes. If you use rice noodles, this dish is also gluten and lactose free.

 

Ingredients: Pad Thai rice noodles, chicken breast, red bell pepper, green onion, snow peas, broccolini, cilantro, ginger, garlic, Hoisin sauce, honey, creamy peanut butter, low sodium soy sauce, dark sesame oil, cooking oil and Siracha sauce.

 



Prepare rice noodles according to package directions. If you can't find rice noodles at your local grocery store, linguini noodles work just fine!

Cut chicken into very thin slices.

Marinade chicken with 1 tsp soy sauce and 1 garlic minced garlic clove.

Heat 1 Tbl oil over high heat in a very large, high sided skillet. When the oil is heated, throw the chicken in the skillet. Once the chicken is in, leave it alone for a few minutes until the one side starts to brown. Toss the chicken to cook the other side. Depending on how thin you sliced it, the chicken should only take 4-5 minutes.

While the chicken is cooking cut the veggies into bite size pieces. I usually slice the broccolini lengthwise, julienne the red pepper, leave the snow peas whole and slice the green onion.

Once the chicken is cooked through, put it on a plate and set aside.

 

In the same pan, heat another Tbl of oil.

Add all the veggies except for the green onions to the pan. Cook over high heat and stir frequently to make sure all the veggies get some direct heat.

After about 2-3 minutes, most of the veggies should have a nice sear. At this time turn the heat to low and cover. Continue cooking until the veggies are fork tender, about 5 more minutes. Keep a close eye on the veggies, you don't want to over cook them. They should be tender, but still have a crispness.

While the veggies cook, make the sauce. Combine the ginger, garlic, soy sauce, sesame oil, hoisin sauce, peanut butter, honey, Siracha and water.

Whisk well to combine.

Once the veggies are done, add the green onions, chicken, noodles and sauce to the pan with the veggies.

Stir well to combine.

Turn the heat off and cover the pan. Allow to sit for five minutes to allow all the ingredients to soak up the sauce. This also allows the rice noodles to cook and soften.

While the dish sits, chop up some cilantro.

Serve up in a shallow bowl. Garnish with cilantro and Siracha sauce. Enjoy!

THAI PEANUT NOODLES

Ingredients:

• 1 box Pad Thai rice noodles (14-16 oz.), prepare according to directions.
• 3/4-1 lb chicken breast, sliced thinly
• 1 tsp low sodium soy sauce
• 1 clove garlic
• 1 red bell pepper, julienne
• 1 bunch/pkg broccolini, sliced/cut into bite sized pieces
• 1 bag of snow peas
• 3-4 green onions, sliced
• 2 Tbl cooking oil

Sauce

• 5 cloves garlic, finely minced
• 1 tsp grated ginger
• 1/2 cup low sodium soy sauce
• 2/3 cup creamy peanut butter
• 1/2 cup water
• 2 Tbl honey
• 1/4 cup dark sesame oil
• 1 Tbl Siracha sauce
• 2 Tbl Hoisin sauce

Garnish: Cilantro and Siracha sauce

Directions:

1. Slice chicken very thinly and place in a bowl. Marinade with 1 tsp soy sauce and 1 clove of minced garlic. Set aside.
2. Heat 1 Tbl oil in a large, high sided pan or a wok over high heat. Once oil is heated, add the chicken. Don't touch the chicken until the one side starts to brown. Turn chicken pieces. Once chicken is heated through, about 4-5 minutes, place cooked chicken in clean bowl and set aside.
3. In the same pan, heat 1 Tbl oil over high heat. Add the broccolini, red bell pepper and snow peas. Stir veggies frequently so that all veggies get access to the heat source. After 2-3 minutes, reduce heat to low and cover the pan. Cook veggies until they are fork tender but are still crisp.
4. While veggies are cooking, whisk the sauce ingredients in a bowl.
5. Once the veggies are cooked through, add the chicken, noodles, sauce and green onions to the pan. Stir well. If the sauce seems a little too thick, go ahead and add a few Tbls of water until the sauce reaches the desired consistency.
6. Turn the heat off and cover to allow the ingredients to soak up the sauce. This also allows the rice noodles to cook and soften a bit. 
7. Meanwhile, chop cilantro.
8. Serve noodles in a shallow bowl with the cilantro and some Siracha sauce if you want a little more kick. Enjoy!