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Asian-Style Peanut Noodles are a quick, flavor-packed meal perfect for celebrations.
The first time I made these Asian-Style Peanut Noodles was the night I celebrated my salary boost with a dear friend. We’d both landed our first post-college jobs in our dream fields, and we were ready to embrace a new lifestyle. They brought over a bottle of chilled Riesling, and I whipped up something that felt as lively as our conversation. With thick rice noodles sitting snug in my pantry and a jar of creamy peanut butter that I couldn't resist, it seemed only fitting to create a dish that was both comforting and adventurous.
My spice rack was well-stocked, so adding sweet chili sauce and sriracha for a bit of kick was a no-brainer. The aroma of garlic and ginger sizzling gently on the heat started to fill the kitchen, a reminder that sometimes the best meals in life are a touch impromptu. As I stirred in the fresh lime juice, laughter bubbled up with memories of dorm cooking disasters, and I couldn't help but feel this meal was already successful before it even hit the plate.
Choosing to pair the dish with fresh basil and parsley provided an unexpected freshness that paired perfectly with the remaining lime wedges we squeezed over top. My chef-y tip: after tossing the noodles in that luscious peanut sauce, let them sit for just a minute to soak up the flavors before serving. It's these moments, gathered around a tiny kitchen table, that stew together a meal destined to be repeated. And, trust me, this quick dish will charm everyone around your table, too.
Ingredients
For the peanut noodles:
- 8 ounces thick rice noodles such as Thai Kitchen® Stir-Fry Rice Noodles
- 1/2 cup creamy peanut butter
- 3 tablespoons sweet chili sauce
- 2 tablespoons tamari can substitute soy sauce
- 1 tablespoon sriracha sauce
- 1/2 teaspoon lime zest
- 2 tablespoons fresh lime juice
- kosher salt to taste
- 1/4 cup warm water
- 2 tablespoons vegetable oil
- 2 (4-ounce) chicken breasts boneless and skinless, chopped into 1/2-inch-thick pieces
- 1 small red bell pepper thinly sliced
- 3 cloves garlic thinly sliced
- 3 scallions white parts only, thinly sliced
- 2 tablespoons ginger finely chopped
Optional garnishes:
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh basil leaves
- 3 scallions green parts only, thinly sliced
- 1/3 cup roasted salted peanuts finely chopped
- lime wedges to taste
Directions
- In a medium pot of salted, boiling water, add the noodles and stir immediately to prevent them from sticking.
- Immediately transfer the pot from the heat and let the noodles soak until they are tender, about 13-15 minutes.
- Drain the water and rinse the cooked noodles under cold water.
- While the noodles are soaking, in a medium bowl, add the peanut butter, the sweet chili sauce, the tamari, the sriracha sauce, the lime zest, the lime juice, the salt, and the warm water and whisk until it is smooth.
- In a large skillet over medium-high heat, add the oil.
- Add the chicken pieces to the heated oil and evenly season them with the salt. Cook, stirring often, until they are lightly golden in spots and almost cooked through, about 4 minutes.
- Add the bell peppers, the garlic, the white scallion slices, the ginger, and the salt to the chicken pieces and reduce the heat to medium. Cook, stirring frequently, until the bell peppers are tender, about 3 minutes.
- Add the cooked noodles to the chicken mixture and toss well to combine.
- Transfer the skillet from the heat. Add the peanut butter sauce to the noodle mixture and toss to coat.
- Serve the peanut noodles with your favorite garnishes.
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