Thai Peanut Sauce Noodles Recipe
Sweet, savory, and spicy, this gluten-free Thai peanut sauce noodles recipe cooks in one pot and can easily be made with chicken or kept vegetarian for all your needs!
Servings 4 servings
Ingredients
- 4 ounces rice noodles
- 1 lb chicken skinless boneless chicken thighs diced into 1 inch pieces (see notes)
- 1 Tablespoon sesame oil or neutral oil of choice
- 1 Tablespoon peanut butter mixed with 1 Tablespoon water plus 1 teaspoon tamari
- Optional 1 cup stir fry veggies like diced carrots, broccoli, peppers, etc
Peanut Sauce
- 1 ½ cups canned coconut milk about one 13.5 ounce can
- 5 Tablespoons creamy peanut butter or almond butter
- 1 - 2 Tablespoons gluten free tamari to taste
- 1 Tablespoon coconut sugar or honey
- 1 Tablespoon sriracha chili sauce or asian chili sauce of choice
- 2 teaspoons grated ginger
- 2 teaspoons lime juice
- 1 teaspoon minced garlic
For Serving/Garnish
- Chopped green onion green portion, for garnish
- Crushed peanuts or sesame seeds for garnish
- Lime wedges optional
Instructions
- Cook the noodles according to the package instructions, then strain. If using rice noodles, be sure to rinse them with cold water before setting aside.
- While the noodles are cooking, prepare the peanut sauce. In a medium-sized bowl, add the sauce ingredients and whisk until smooth.
- In a large skillet over medium heat, add the sesame oil and the diced chicken. Cook for about 3 minutes per side, or until fully cooked. Reduce the heat to medium-low and mix 1 Tablespoon peanut butter, 1 Tablespoon water, and 1 teaspoon tamari sauce until smooth.
- Pour the mixture into the pan, tossing the chicken to coat evenly. Transfer the chicken to a plate, cover, and set aside.
- If adding stir-fry veggies, toss them into the pan and cook quickly until tender, adding more oil if needed. Once done, set them aside with the chicken.
- Using the same skillet, pour in the peanut sauce and bring to a gentle boil, scraping up any browned bits from the pan to enhance the flavor. Add the noodles and toss until evenly coated.
- Mix in the cooked chicken and stir-fried veggies (if using), tossing again to combine. Reduce the heat to low and allow everything to warm through for 2-3 minutes, ensuring the sauce is evenly distributed and the noodles are well coated.
- When ready to serve, garnish with chopped green onions and crushed peanuts. Scoop into bowls and finish with a squeeze of fresh lime juice. For extra flavor, serve with lime wedges on the side.
- Store in the fridge in an airtight container for up to 3 days.
Notes
Storage Tips: To reheat, if the sauce dries out, add a splash of water, broth, or coconut milk to the noodles before warming them in a skillet over medium heat. Stir frequently to ensure the sauce becomes smooth and evenly coats the noodles.
Substitutions: Skinless chicken breast may be substituted for the chicken thighs, but the chicken will not be as moist.
Vegetarian Option: You can skip step three, which involves searing the chicken. Alternatively, you can use organic tempeh or tofu if preferred, then move on to step four to stir-fry the vegetables.
Garnish Tips: Chopped or shredded purple cabbage can be mixed into the noodles for added texture, if desired.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 32.3g | Protein: 12.8g | Fat: 23.6g | Saturated Fat: 13g | Cholesterol: 28mg | Sodium: 325.2mg | Fiber: 3.1g | Sugar: 6.4g
