Spicy Thai Chicken and Peanut Noodles
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This pasta has everything you could want in a dish: spice, creaminess, incredible flavor, and crunch.
Hands-on: 25 minutesTotal: 30 minutes
- 10 oz. thin Thai rice noodles
- 2½ Tbsp. sesame oil
- ½ cup chopped onion
- ¾ cup shredded carrot
- ¼ cup chopped leek
- 1¼ lbs. boneless, skinless chicken breasts, cut into thin slices
- ¼ cup gluten-free low-sodium soy sauce
- ¼ cup crunchy peanut butter
- ¼ cup honey
- 1 Tbsp. lime juice
- 1 Tbsp. Thai chili paste
- ½ Tbsp. crushed red pepper
- 1½ Tbsp. rice vinegar
- 1 tsp. salt
- 1 tsp. ground black pepper
- ½ cup chopped cilantro
- ¼ cup chopped unsalted peanuts
- 2 Tbsp. sliced scallions
- Bring a large pot of water to a boil. Remove from heat and stir in rice noodles. Let sit for about 4–5 minutes, then drain and set aside.
- Heat sesame oil in a large skillet or wok over medium heat. Add onion and cook until just softened, about 2 minutes. Stir in carrot and leek and cook another 2–3 minutes. Add chicken and cook until browned on all sides, about 6–8 minutes. Mix in the noodles.
- In a small bowl, whisk the soy sauce, peanut butter, honey, lime juice, chili paste, crushed red pepper, vinegar, salt, and pepper together. Pour the sauce over the chicken and noodles and stir to combine.
- Remove from heat and garnish with cilantro, peanuts, and scallions.