Thai Chicken Peanut Noodles
red peppers / coleslaw mix

Name: Thai Chicken Peanut Noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless and skinless, sliced into strips; 1 tsp Garlic powder; 6 oz Pasta, spaghetti or linguini; 1 Bell peppers, red, sliced thinly; 3 Tbsp Cilantro, chopped; 1 Tbsp Oil, cooking; 10 oz Coleslaw mix; 2 tsp Ginger, fresh, grated; 4 Tbsp Peanut butter; 5 Tbsp Water; 2 Tbsp Vinegar, rice; 1 Tbsp Soy sauce, low-sodium; 1 Tbsp Lime juice; 1 Tbsp Sriracha; 4 tsp Brown sugar

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

We've reworked our Shrimp Peanut Noodles recipe, improving the dressing recipe, switching it up to chicken, and also simplifying the dish. We hope this new version becomes a weeknight favorite - it'll be great for leftovers too!

Ingredients

Metric

Servings:

Thai Chicken Peanut Noodles:

Chicken breasts, boneless and skinless - 1 lb , sliced into strips
Garlic powder - 1 tsp
Pasta, spaghetti or linguini - 6 oz
Bell peppers, red - 1 , sliced thinly
Cilantro - 3 Tbsp , chopped
Oil, cooking - 1 Tbsp
Coleslaw mix - 10 oz

Peanut Sauce:

Ginger, fresh - 2 tsp , grated
Peanut butter - 4 Tbsp
Water - 5 Tbsp
Vinegar, rice - 2 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Lime juice - 1 Tbsp
Sriracha - 1 Tbsp
Brown sugar - 4 tsp

Prep

Chicken - Slice into strips and then season with garlic powder and some salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)
Cook noodles - Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. (Can be done up to 4 days ahead)
Ginger / Peppers / Cilantro - Prep as directed. (Can be done up to 4 days ahead)
Make peanut sauce - Combine peanut butter and water in a microwave-safe bowl or liquid measuring cup. Microwave for ~30 seconds. Stir in ginger, rice vinegar, soy sauce, lime juice, Sriracha, and brown sugar. Taste; if it’s too salty, add more water. If it’s too tart, add in more sugar. (Can be done up to 5 days ahead)

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Make

Heat a wok or saute pan over medium-high heat. Add cooking oil and then chicken to heated oil. Saute until golden on the outside, ~5 minutes.
Fold in peppers and coleslaw mix and saute for another 3 to 8 minutes, depending on how crunchy or soft you like your veggies.
Add noodles, sauce, and cilantro and toss everything through. Taste and season with more salt, pepper, lime juice, and / or hot sauce. Enjoy warm!

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