Description
A delightful dish combining tender chicken, silky noodles, and a rich peanut sauce, perfect for any occasion.
Ingredients
Scale
- 8 ounces rice noodles (preferably thin)
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 1 tablespoon vegetable oil (for sautéing)
- 1/3 cup creamy peanut butter (room temperature)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 tablespoons warm water
- 1 cup shredded carrots
- 1/2 cup chopped green onions (scallions)
- 1/4 cup chopped fresh cilantro (optional)
- Crushed peanuts (for garnish)
Instructions
- In a large pot of boiling water, cook the rice noodles according to package instructions until al dente. Drain and set aside, tossing with a drizzle of oil to prevent sticking.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced chicken, seasoning lightly with salt and pepper. Sauté until golden brown and cooked through, about 5–7 minutes.
- In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and warm water. The sauce should be smooth and pourable; adjust with more water if needed.
- Once the chicken is cooked, lower the heat and add the cooked noodles and peanut sauce to the skillet. Toss gently to coat evenly, allowing the noodles to absorb the rich sauce for an additional 1–2 minutes.
- Stir in the shredded carrots and half of the green onions, letting them warm slightly without losing crunch.
Notes
For a vegetarian option, substitute chicken with tofu or tempeh. Adjust spice levels by adding sriracha or red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg