Spicy Thai flavors, a creamy peanut butter sauce, rice noodles, and chicken come together quickly in this delicious Asian noodle dish.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
687 Calories
Recipe Instructions
Step 1
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.
Step 2
Make sauce: Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a small bowl until smooth. Set aside.
Step 3
Make noodles: Heat 2 tablespoons olive oil in a large wok or nonstick pan over high heat. Cook and stir chicken in hot oil until chicken is almost cooked, about 3 minutes. Pour in 1/4 cup sauce and continue cooking 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 medium bowl.
Step 4
Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
Step 5
Stir cooked noodles into chicken-vegetable mixture. Garnish with peanuts.
Ingredients
3 tablespoons brown sugar
4 green onions, thinly sliced
3 tablespoons olive oil, divided
3 tablespoons sesame oil
1 red bell pepper, sliced into thin strips
2 tablespoons freshly grated ginger
1 teaspoon fish sauce
2 tablespoons chile-garlic sauce
1 tablespoon chopped unsalted peanuts
6 tablespoons reduced-sodium soy sauce
2 red Thai chiles, seeded and finely chopped
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
