Thai Peanut Chicken Noodles
Saucy rice noodles, tender chicken, and crisp veggies tossed in a creamy peanut sauce make this Thai-inspired dish a weeknight favorite for the whole family.
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Ingredients
- 8 oz rice noodles flat or pad Thai style
- 1 lb boneless skinless chicken breast, thinly sliced
- 1 tablespoon vegetable oil
- 1 red bell pepper thinly sliced
- 2 cups snap peas trimmed
- 3 green onions sliced
- 1/2 cup roasted peanuts chopped (plus extra for garnish)
- Fresh cilantro and lime wedges for serving
For the Peanut Sauce:
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha adjust to taste
- 2 teaspoons sesame oil
- 1/3 cup warm water
Instructions
- Cook the noodles according to package directions. Drain and set aside.
- Whisk together peanut butter, soy sauce, honey, rice vinegar, sriracha, sesame oil, and warm water until smooth. Set aside.
- Heat oil in a large skillet or wok over medium-high. Add chicken and cook until just golden and cooked through, about 5-6 minutes.
- Toss in bell pepper and snap peas. Stir-fry for 2-3 minutes until crisp-tender.
- Add cooked noodles, peanut sauce, and green onions to the pan. Toss well to coat.
- Top with chopped peanuts, fresh cilantro, and lime wedges.
Servings: 4