Ingredients 1/2 cup water1/4 cup soy sauce2 tablespoons rice vinegar2 tablespoons creamy peanut butter3 garlic cloves, minced1 to 2 teaspoons Sriracha Asian hot chili sauce1 teaspoon sesame oil1 teaspoon molasses 1 package (6.75 ounces) thin rice noodles2 tablespoons peanut oil, divided 1 pound chicken tenderloins, cut into 3/4-inch pieces1 medium onion, choppedHalved cucumber slices and chopped peanuts, optional View Recipe Directions For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well.In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan.In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.
Test Kitchen tips This recipe can be made with angel hair pasta or thin spaghetti. Cook according to package directions for al dente, rinse with cold water, then drain. Add to the chicken mixture as directed. These noodles are lightly coated with sauce. For more peanut flavor or creamier sauce, increase the peanut butter by 1 to 2 tablespoons. If you don't have molasses, the same amount of honey or brown sugar can be used instead. Nutrition Facts 2 cups: 444 calories, 13g fat (2g saturated fat), 56mg cholesterol, 1270mg sodium, 48g carbohydrate (6g sugars, 2g fiber), 34g protein. Originally published as Thai peanut chicken noodles in Simple
boneless skinless chicken, thinly sliced. rice noodles. 1 Pour noodles into bowl and cover with VERY HOT tap water. 3 Add garlic and stir fry until golden. 4 Add fish sauce or salt andchicken. 6 Add soy sauce, chili pepper sauce, and brown sugar. 7 Drain noodlesand add to skillet along with asparagus. 8 Stir fry noodles until firm but tender. 9 Serve and enjoy
Top with chopped peanutsand cilantro, if desired (I omitted the peanutsand missed them. It reminded me a little of Pad Thai, even tho it didn't have most of the ingredients that Pad Thai usually has such as eggs, chili paste and fish sauce
I love Thai food. Add the chicken, oyster mushrooms, lime juice, fish sauce, sugar, and chili flakes. Oyster sauce, hoisin, sweet chili, and coconut milk are now readily available to satisfy any craving that a restaurant in Damascus simply cannot
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Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two). Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil)