Thai Peanut Chicken Noodles
Homemade Thai peanut sauce is tossed with chicken and noodles in this quick and easy stir fry recipe!
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 Facts
Serving 2servingCalories 634kcal (32%)Carbohydrates 64g (21%)Protein 38g (76%)Fat 26g (40%)Saturated Fat 9g (45%)Cholesterol 73mg (24%)Sodium 1031mg (43%)Potassium 691mg (20%)Fiber 3g (12%)Sugar 8g (9%)Vitamin A 810mg (16%)Vitamin C 5mg (6%)Calcium 42mg (4%)Iron 2mg (11%)
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