Name: Spicy Thai Peanut Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 0.5 cup peanut butter; 6 tablespoons reduced-sodium soy sauce; 3.5 tablespoons rice vinegar; 3 tablespoons brown sugar; 3 tablespoons sesame oil; 2 red Thai chiles, seeded and finely chopped; 2 tablespoons chile-garlic sauce; 2 tablespoons freshly grated ginger; 1 teaspoon fish sauce; 0.25 teaspoon ground black pepper; 3 tablespoons olive oil, divided; 1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes; 1 cup matchstick carrots; 1 red bell pepper, sliced into thin strips; 4 green onions, thinly sliced; 2 cups bean sprouts, rinsed and drained; 0.25 cup chopped fresh cilantro; 1 (16 ounce) package pad Thai rice noodles; 1 tablespoon chopped unsalted peanuts

Ingredients

Instructions

Step 1

Make sauce: Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a small bowl until smooth. Set aside.
Step 2

Make noodles: Heat 2 tablespoons olive oil in a large wok or nonstick pan over high heat. Cook and stir chicken in hot oil until chicken is almost cooked, about 3 minutes. Pour in 1/4 cup sauce and continue cooking until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a medium bowl.
Step 3

Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
Step 4

Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
Step 5

Stir cooked noodles into chicken-vegetable mixture. Garnish with peanuts.

Enjoy your meal!