Thai Peanut Chicken Noodles (Print-Friendly Version)
Noodles, chicken, and vegetables coated in savory peanut sauce for a mouthwatering Thai-inspired meal.
# List of Ingredients:
→ Noodles
01 -
2 packages (each 160 g) refrigerated Yaki-Soba noodles, seasoning packets discarded
→ Main Components
02 -
1 tablespoon (15 ml) olive oil
03 -
2 boneless, skinless chicken breasts, cut into 2.5 cm pieces
04 -
2 cups (140 g) shredded cabbage
05 -
2 medium carrots, peeled and shredded
06 -
2 green onions, thinly sliced
07 -
0.25 cup (10 g) fresh cilantro leaves
08 -
2 tablespoons (16 g) chopped peanuts
→ Peanut Sauce
09 -
0.25 cup (60 g) peanut butter
10 -
0.25 cup (60 ml) reduced sodium soy sauce
11 -
3 cloves garlic, minced
12 -
2 tablespoons (30 ml) honey
13 -
1 tablespoon (6 g) freshly grated ginger
14 -
1 tablespoon (15 ml) rice vinegar
15 -
1 teaspoon (5 ml) sesame oil
16 -
1 teaspoon (5 ml) Sriracha, optional
# How to Prepare:
01 -
In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, rice vinegar, sesame oil, and Sriracha if using. Set aside.
02 -
Bring a large pot of water to a boil. Add Yaki-Soba noodles and cook until separated, about 1 to 2 minutes. Drain thoroughly.
03 -
Heat olive oil in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until golden and cooked through, approximately 3 to 4 minutes.
04 -
Add shredded cabbage, carrots, and green onions to the skillet. Stir and sauté until vegetables are just heated through, about 1 minute.
05 -
Add drained noodles and peanut sauce to the skillet. Toss all ingredients together and cook for 2 minutes to combine and warm through.
06 -
Transfer to serving bowls and garnish with cilantro leaves and chopped peanuts. Serve immediately.
# Additional Information:
01 -
For extra heat, increase Sriracha in the sauce to taste.
02 -
This dish can be served hot or at room temperature.