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Thai Peanut Chicken Noodles
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Homemade Thai peanut sauce is tossed with chicken and noodles in this quick and easy stir fry recipe!
Course
Main Course
Cuisine
Thai
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Servings
4
people
Calories
634
Author
Whitney Bond
Ingredients
Thai Peanut Sauce
12
ounces
full-fat coconut milk
1
cup
creamy peanut butter
¼
cup
Thai red curry paste
2
tablespoons
apple cider vinegar
2
tablespoons
soy sauce
¼
cup
brown sugar
1
tablespoon
lime juice
fresh squeezed
Chicken Noodle Stir Fry
1
pound
boneless, skinless chicken breasts
thinly sliced
1 ½
teaspoons
baking soda
1
tablespoon
olive oil
½
cup
onion
thinly sliced
3
cloves
garlic
minced
1
teaspoon
fresh ginger
minced
10
ounces
uncooked lo mein noodles
1
cup
Thai peanut sauce
click link to recipe
1
tablespoon
fresh cilantro
chopped
1
tablespoon
peanuts
chopped
Instructions
Thai Peanut Sauce
Add all of the ingredients for the peanut sauce to a blender or food processor.
Puree until smooth and creamy, then set aside or place in the refrigerator until ready to use.
Chicken Noodle Stir Fry
Toss the thinly sliced chicken strips with the baking soda in a plastic zipper bag.
Place in the refrigerator for 20 minutes.
Remove the chicken from the bag and rinse with cold water, then pat dry and set aside.
Bring a large pot of water to boil on the stove.
While waiting for the water to boil, heat the olive oil in a large skillet or wok over high heat.
Add the onion, saute 3-4 minutes, then add the garlic and ginger, saute for an additional 1-2 minutes, then add the chicken.
Saute the chicken for 4-5 minutes.
While the chicken is cooking, add the lo mein noodles to the boiling water, cook 4-5 minutes.
After the lo mein noodles are finished boiling, drain the noodles from the water and add the noodles to the skillet or wok with the chicken.
Add 1 cup of peanut sauce to the skillet.
Toss everything together and cook for an additional 2-3 minutes.
Transfer to a bowl and top with chopped cilantro and peanuts.
Notes
Lo Mein Noodle Substitutions:
thin rice noodles or spaghetti noodles can be used in place of lo mein noodles in this recipe.
Gluten Free Substitutions:
use rice noodles instead of lo mein noodles and use gluten free soy sauce in the peanut sauce recipe.
Make -Ahead:
the peanut sauce can be made up to 2 weeks in advance and stored in the refrigerator until ready to use.
Nutrition
Serving:
2
g
|
Calories:
634
kcal
|
Carbohydrates:
64
g
|
Protein:
38
g
|
Fat:
26
g
|
Saturated Fat:
9
g
|
Cholesterol:
73
mg
|
Sodium:
1031
mg
|
Potassium:
691
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
810
mg
|
Vitamin C:
5
mg
|
Calcium:
42
mg
|
Iron:
2
mg