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To make Thai Peanut Chicken Noodles, you need: - 8 oz rice noodles - 1 lb boneless, skinless chicken breast, thinly sliced - 1 tablespoon vegetable oil - 2 cloves garlic, minced - 1 red bell pepper, sliced - 1 cup sugar snap peas, trimmed - 1 carrot, julienned - 4 green onions, chopped - 1/4 cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon lime juice - 1 teaspoon grated ginger - 1/4 cup unsalted peanuts, chopped (for garnish) - Fresh cilantro (for garnish) - Lime wedges (for serving) Garnishes can enhance your dish. Here are some great options: - Chopped peanuts add crunch and flavor. - Fresh cilantro brings freshness. - Lime wedges add a zesty kick. You can easily adapt this dish for different diets. Here are some ideas: - For gluten-free, use tamari instead of soy sauce. - If you're vegan, swap chicken for tofu or chickpeas. - Use almond butter if you have a peanut allergy. First, bring a pot of salted water to a boil. Add 8 ounces of rice noodles. Cook them according to the package instructions. You want them to be al dente. This should take about 4-6 minutes. Once cooked, drain the noodles. Rinse them under cold water to stop cooking. Set them aside for later. In a small bowl, mix together 1/4 cup of creamy peanut butter, 3 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of lime juice, and 1 teaspoon of grated ginger. Stir well until smooth. This sauce adds rich flavor to the dish. Set it aside while you cook the chicken. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add 1 pound of thinly sliced chicken breast. Cook it for about 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside. In the same skillet, add 2 minced garlic cloves, 1 sliced red bell pepper, 1 cup of sugar snap peas, and 1 julienned carrot. Stir-fry these for about 3-5 minutes. You want the vegetables to be bright and slightly tender. Return the cooked chicken to the skillet. Add the cooked rice noodles next. Pour the peanut sauce over everything. Toss the mixture together for 2-3 minutes. Make sure everything is well combined and heated through. Finally, stir in 4 chopped green onions. Serve the noodles warm, garnished with 1/4 cup of chopped unsalted peanuts, fresh cilantro, and lime wedges on the side. Enjoy your flavorful meal! To get that true Thai taste, use fresh ingredients. Fresh garlic and ginger bring great flavor. Lime juice adds a nice tang. Use high-quality soy sauce for a rich umami taste. Peanut butter should be creamy and smooth. You can also add a bit of chili paste for heat. This adds depth to your sauce. Use fresh cilantro as a garnish for a pop of color and flavor. Cooking rice noodles is simple. First, bring a large pot of salted water to a boil. Add the noodles and stir gently. Cook them until they are just al dente. This usually takes about 3-5 minutes. Then, drain the noodles and rinse them with cold water. This stops the cooking and keeps them from sticking. Toss them with a bit of oil to keep them loose. To save time, prep your ingredients first. Slice the chicken and chop the veggies in advance. You can even make the sauce ahead of time. Store it in the fridge until you're ready to cook. If you make a big batch, you can enjoy leftovers for lunch. This dish cooks quickly, so having everything ready helps. You'll have a tasty meal on the table in just 30 minutes! {{image_2}} You can easily make this dish vegetarian or vegan. To do this, swap the chicken for tofu or tempeh. Cut the tofu into cubes and press it to remove excess water. Sauté the tofu until golden brown. For a vegan sauce, use maple syrup instead of honey. This keeps the flavor rich and sweet. You can also add more veggies like mushrooms or zucchini for texture. If you want more protein, you can add shrimp or beef. Cook the shrimp until they turn pink and opaque. For beef, use thinly sliced flank steak and cook until browned. Both options add great flavor and pair well with the peanut sauce. You can even mix proteins, like chicken and shrimp, for a tasty twist. To make this dish gluten-free, choose gluten-free rice noodles. Many brands offer these, and they taste great. You also need to find gluten-free soy sauce, often labeled as tamari. This keeps the dish safe for those avoiding gluten. Enjoy the same rich flavors while catering to dietary needs. Store any leftover Thai Peanut Chicken Noodles in an airtight container. Make sure to cool the dish first. Place it in the fridge. It stays fresh for up to three days. If you want to keep it longer, consider freezing it. To reheat, use a microwave or a skillet. If using a microwave, heat in short bursts of 30 seconds. Stir after each burst to heat evenly. If using a skillet, add a splash of water. Heat over low to medium heat, stirring often until warm. You can freeze Thai Peanut Chicken Noodles for up to three months. Place them in a freezer-safe container. Make sure to label the container with the date. When ready to eat, let it thaw overnight in the fridge. Reheat as mentioned above for best results. Yes, you can make Thai Peanut Chicken Noodles ahead of time. Cook the noodles and chicken, then mix them with the veggies and sauce. Store it in an airtight container in the fridge. It stays fresh for up to three days. When you’re ready to eat, just reheat it in a pan on low heat. Add a splash of lime juice for added flavor. If you need a substitute for peanut butter, try almond butter or sunflower seed butter. Both options give a creamy texture. They also add a unique flavor. You can also use tahini, which is made from sesame seeds. It has a different taste but works well in sauces. This dish has a mild heat level. The spice mainly comes from the peanut sauce. If you like it spicier, add chili flakes or a dash of hot sauce. You can also add sliced fresh chilies when cooking the chicken. To make it less spicy, reduce or omit these extras. Enjoy customizing it to fit your taste! In this post, we covered the key ingredients and steps for Thai Peanut Chicken Noodles. You learned how to cook rice noodles, make peanut sauce, and sauté chicken with veggies. We also shared tips for authentic flavors and meal prep time-savers. Variations, like vegetarian options and gluten-free swaps, help meet your needs. With proper storage and reheating tips, you can enjoy this dish anytime. Now, you have the tools to create a delicious meal that fits your lifestyle. Enjoy cooking!

Thai Peanut Chicken Noodles

Indulge in a delicious Thai Peanut Chicken Noodles recipe that's perfect for dinner! Whip up this flavorful dish using rice noodles, tender chicken, and crunchy veggies, all tossed in a creamy peanut sauce. Ready in just 30 minutes, it's an easy way to impress your family or guests. Discover the full recipe and elevate your weeknight meals. Click through to explore these tasty flavors that will take your tastebuds on a journey!
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Ingredients
  

8 oz rice noodles

1 lb boneless, skinless chicken breast, thinly sliced

1 tablespoon vegetable oil

2 cloves garlic, minced

1 red bell pepper, sliced

1 cup sugar snap peas, trimmed

1 carrot, julienned

4 green onions, chopped

1/4 cup creamy peanut butter

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon lime juice

1 teaspoon grated ginger

1/4 cup unsalted peanuts, chopped (for garnish)

Fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Rice Noodles: Bring a pot of salted water to a boil. Add the rice noodles and cook according to package instructions until al dente. Drain and rinse under cold water; set aside.

    Prepare the Sauce: In a small bowl, mix together peanut butter, soy sauce, honey, lime juice, and grated ginger until smooth; set aside.

      Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken, cooking until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

        Sauté the Vegetables: In the same skillet, add minced garlic, red bell pepper, sugar snap peas, and carrot. Stir-fry for about 3-5 minutes until the vegetables are vibrant and slightly tender.

          Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Add the cooked rice noodles and pour the peanut sauce over the mixture. Toss everything together for 2-3 minutes until well combined and heated through.

            Serve: Remove from heat and stir in chopped green onions. Serve warm, garnished with chopped peanuts, fresh cilantro, and lime wedges on the side for extra zest.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4