Thai Peanut Chicken Noodles
Ingredients
Peanut Sauce
-
1
can
full fat coconut milk (14 ounce)
-
½
cup
creamy peanut butter
-
2-3
tablespoons
Thai red curry paste
Chicken + Noodles
-
¼
cup
low sodium soy sauce
-
2
tablespoons
fish sauce
-
2
tablespoons
honey
-
1
tablespoon
chili paste (sambal olek)
-
2
limes
juice of
-
3
tablespoons
toasted sesame oil or sesame oil
-
1
pound
boneless skinless chicken tenders or breasts (cut into strips)
-
8
ounces
vermicelli rice noodles
-
3
ears
corn (grilled or roasted, kernels removed from the cob)
-
2
Persian cucumbers or 1 regular cucumber
chopped
-
½
cup
fresh basil (roughly torn or chopped)
-
¼
cup
fresh mint (chopped)
-
½
cup
roasted peanuts (chopped)
-
½
of a small
seedless watermelon (cut into triangles)
-
zest of
2
limes
-
to taste
microgreens or shredded purple cabbage (for serving)
Instructions
- Prepare the peanut sauce by combining all ingredients in a small saucepan and cooking over medium-low heat until smooth.
- In a medium bowl, whisk together soy sauce, fish sauce, honey, chili paste, lime juice, and sesame oil. Reserve two-thirds of this sauce for later.
- Marinate the chicken in the remaining sauce for 30 minutes in the fridge.
- Cook the rice noodles according to package directions, then drain and toss with the reserved sauce and some peanut sauce.
- Add grilled corn, cucumber, basil, and mint to the noodles and mix gently.
- Preheat the grill and thread chicken onto skewers. Grill for 4-5 minutes per side until cooked through.
- Divide the noodles into bowls, top with grilled chicken, drizzle with peanut sauce, and sprinkle with peanuts, basil, mint, and microgreens or cabbage.
- Serve watermelon triangles with lime zest on the side.
Nutrition Facts (estimated)
Servings
4
Calories
1027
Total fat
54g
Total carbohydrates
82g
Total protein
43g
Sodium
2000mg
Cholesterol
80mg
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