Spicy Thai Peanut Noodles

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This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.

1
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
6
Yield:
6 servings

Ingredients

Sauce:

  • ½ cup peanut butter

  • 6 tablespoons reduced-sodium soy sauce

  • 3 ½ tablespoons rice vinegar

  • 3 tablespoons brown sugar

  • 3 tablespoons sesame oil

  • 2 red Thai chiles, seeded and finely chopped

  • 2 tablespoons chile-garlic sauce

  • 2 tablespoons freshly grated ginger

  • 1 teaspoon fish sauce

  • ¼ teaspoon ground black pepper

Noodles:

  • 3 tablespoons olive oil, divided

  • 1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes

  • 1 cup matchstick carrots

  • 1 red bell pepper, sliced into thin strips

  • 4 green onions, thinly sliced

  • 2 cups bean sprouts, rinsed and drained

  • ¼ cup chopped fresh cilantro

  • 1 (16 ounce) package pad Thai rice noodles

  • 1 tablespoon chopped unsalted peanuts (Optional)

Directions

  1. Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.

  2. Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.

  3. Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.

  4. Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.

  5. Stir cooked noodles into vegetable mixture. Garnish with peanuts.

Cook's Notes:

You can use white wine vinegar instead of rice vinegar in a pinch.

You can use palm sugar instead of brown sugar, if desired, and parsley instead of cilantro. Swap out sesame seeds for peanuts for garnish.

Nutrition Facts (per serving)

687 Calories
28g Fat
82g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 687
% Daily Value *
Total Fat 28g 36%
Saturated Fat 5g 26%
Cholesterol 46mg 15%
Sodium 1101mg 48%
Total Carbohydrate 82g 30%
Dietary Fiber 5g 17%
Total Sugars 12g
Protein 28g
Vitamin C 37mg 184%
Calcium 62mg 5%
Iron 3mg 15%
Potassium 551mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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