Spiced Thai Noodles with Peanut Sauce

Ingredients 0/21

Step 1

Combine together the peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until everything is smooth and well combined. Set that aside for now.

Step 2

Heat 2 tablespoons of olive oil in a large wok or non-stick pan over high heat. Toss in the chicken and keep stirring it around until it’s almost cooked through, about 3 minutes. Pour in a quarter cup of the peanut sauce and cook for another minute or two until the chicken is no longer pink and the juices run clear. Then, transfer the chicken along with any juices to a bowl.

Step 3

Turn the heat down to medium-high and add the last tablespoon of olive oil to the same pan. Throw in the carrots and cook them, stirring often, until they’re just tender but still have a bit of crunch, roughly 3 minutes. Add the bell pepper and cook for about another minute until it softens slightly.

Step 4

Now, add the chicken back into the pan along with the rest of the sauce, green onions, bean sprouts, and cilantro. Give everything a good stir and cook just until everything is warmed through, about a minute. Keep it warm while you prepare the noodles.

Step 5

Place the noodles in a large bowl and cover them with hot water. Let them soak for about 5 minutes until they’re soft, then drain well.

Step 6

Finally, toss the noodles into the pan with the chicken and veggies, mixing everything together nicely. Serve it up with a sprinkle of peanuts on top for some extra crunch.