Description
Discover how to make a delicious Thai Peanut Chicken Noodle Bowl at home with this easy recipe. Perfect for a quick and flavorful meal!
Ingredients
- – 680g chicken, diced (1.5 lbs)
- – 340g dry rice noodles (or 4 packs of Momofuku Tingly Chili Noodles) (12 oz)
- – 30ml olive oil (2 tbsp)
- – 15ml vegetable oil (1 tbsp)
- – 15ml minced garlic (1 tbsp)
- – 15ml grated ginger (1 tbsp)
- – 80g cilantro leaves, chopped for topping (2/3 cup)
- – 80g peanuts, minced for topping (2/3 cup)
- – lime wedges for serving
- – 385g coconut milk (13.5 oz)
- – 120g natural peanut butter, chunky (1/2 cup)
- – juice of 1 lime
- – 30-45ml sriracha or sambal olek, adjust to your desired spice level (2-3 tbsp)
- – 4 garlic cloves, minced
- – 15ml ginger, grated (1 tbsp)
- – 30ml brown sugar (2 tbsp)
- – 15ml soy sauce (1 tbsp)
- – 10ml sesame oil (2 tsp)
Instructions
- If using Momofuku noodles, marinate the chicken cubes with the sauce from the packet in a sealed bag for 5 minutes. Skip this if not applicable.
- Heat a large pan over medium heat and add olive oil. Place the chicken pieces in the pan and cook for about 3 minutes on each side, only turning them once.
- While the chicken is cooking, start boiling a pot of salted water.
- Once the chicken is fully cooked, reduce the heat to low and move the chicken to one side of the pan. Add 1 tablespoon of vegetable oil and sauté 1 tablespoon each of minced garlic and grated ginger. Stir the chicken in the spices. Transfer the chicken to a bowl and cover with foil to keep warm.
- Prepare the noodles until they are just firm, following the package directions, then drain them.
- In the same large pan, pour the sauce and let it simmer gently until it warms and thickens slightly, scraping up any browned bits from the bottom.
- Mix the noodles into the sauce until they are well-coated. Place the chicken on top. Sprinkle with chopped cilantro and crushed peanuts, and drizzle lime juice over it. Serve with lime wedges alongside.
Notes
- For a nut-free option, use toasted sesame seeds or crushed sunflower seeds for a crunchy texture.
- To make it gluten-free, substitute soy sauce with tamari or coconut aminos.
- For a creamier sauce, adjust the consistency by adding more coconut milk to your liking.
