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Asian-Style Peanut Noodles offer a balance of creamy, spicy, and zesty flavors with a delightful mix of textures.
Dive into a bowl of these Asian-Style Peanut Noodles and let each bite take you on a sensory journey. The creamy peanut sauce, with its delightful mix of sweet chili and subtle heat from sriracha, wraps each strand of rice noodle in a flavorful embrace. Lime zest and juice add a refreshing zing, lifting the rich aromas that fill your kitchen as the chicken sizzles to golden perfection. A hint of tamari rounds out the savory profile, making each forkful a balanced delight.
Textural contrast is at the heart of this dish. As you twirl your fork, the tender noodles and juicy chicken unravel alongside crisp bell peppers and the subtle crunch of roasted peanuts. Sliced scallions and fresh herbs infuse every bite with vibrant flavors and a touch of color. When you gently toss the noodles and chicken with the sauce, ensure they're evenly coated. This simple step brings the components together harmoniously, enhancing the overall taste experience.
Sharing this dish brings smiles and stories to the table, whether it's a casual weeknight dinner or a relaxed weekend gathering. As everyone reaches for lime wedges to add brightness, you'll find that it's more than just a meal—it's a celebration of textures and tastes, crafted with care and a touch of everyday joy.
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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