Thai Chicken Noodles

Thai Chicken Noodles is a dish that is always a hit. The quick and easy Thai recipe is superb and produces a main dish of amazing flavours and aromas. I use peanut butter in this recipe and crushed peanuts as a topping. Both create superb textures and additional flavours. All in all this is a go to recipe.

Thai Chicken Noodles

A simple dish that looks, smells and tastes so good. What more is needed?

4.59 from 62 votes

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Course: Main Dish

Cuisine: Thai

Keyword: Chicken, Noodles, Nuts, Sauce, Thai

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 People

Calories: 582kcal

Equipment

• Deep sided pan

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Ingredients

 

MetricImperial

Chicken and Noodles etc

• 1 1/2 lb chicken breast bite-sized pieces
• 8 oz. rice noodles
• 4 green onions sliced thin
• 1 1/2 cups red pepper sliced
• 1 1/2 cups yellow bell pepper sliced
• 1 1/2 cups carrots thinly sliced
• 1 tsp. salt
• 1/2 tsp ground black pepper
• 1/3 cup peanuts chopped
• 2 tbsp vegetable oil

Peanut Sauce

• 2 tbsp ginger finely chop
• 1 clove garlic minced
• 1/2 cup peanut butter smooth
• 2 tsp chili sauce
• 3 tbsp rice vinegar
• 3 tbsp soy sauce
• 3 tbsp honey
• 1 tbsp sesame oil
• 3 tbsp lime juice fresh
• 1/4 cup water

Instructions

• Place a small pan over low heat and add all of the ingredients, stirring until fully mixed.
• Add one teaspoon of chilli sauce. Taste it and add more if you prefer.
• Keep the sauce warm until needed to combine with the body of the dish.
• Cook the noodles as per instruction. When cooked, put to one side in a warmed bowl with a drop of sesame oil (prevents it sticking together) until needed.
• Place a large pan on a medium high heat. Add half of the vegetable oil.
• When the vegetable oil is hot, carefully add the chicken pieces.
• Sprinkle with salt and pepper and allow to dry for about 5 minutes until cooked through.
• Remove from the pan and place on a warmed plate.
• Add the remaining vegetable oil to the pan.
• When hot again, add the carrots and the peppers and stir fry for 5 minutes or until tender.
• When ready, add the chicken and noodles back into the skillet. Cook until thoroughly warmed.
• Remove the pan from the heat and pour the Peanut Sauce over the noodles, chicken and veg.
• Serve immediately and sprinkle with the sliced green onions and crushed peanuts (subject to allergies obviously).

Nutrition

Calories: 582kcal | Carbohydrates: 56g | Protein: 35g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 1171mg | Potassium: 957mg | Fiber: 5g | Sugar: 14g | Vitamin A: 6712IU | Vitamin C: 123mg | Calcium: 55mg | Iron: 2mg