Who can resist
rice noodles bathed in an abundance of sweet and creamy peanut sauce? Plus, these noodles are easier to make at home than one might think. The trick is getting everything in order before starting to cook. This means that the prep actually takes longer than the cooking: Make the peanut-lime sauce. Soak the noodles. Chop all of the vegetables and chop the chicken. Pick and wash your herbs and chop your peanuts. With all of this behind you, the dish comes together in a snap!
This is definitely a dish that you can prep the morning of or even the night before. Almost everything will hold well in the refrigerator overnight. If you get a jump start on the bulk of it, when you’re ready to cook, just soak your noodles, and you’re off to the races.
Ingredients
- Kosher salt
- 8 oz.thick rice noodles
- 1/2 c.no-sugar-added creamy peanut butter
- 3 tbsp.sweet chili sauce
- 2 tbsp.tamari or soy sauce
- 1 tbsp.sriracha
- 1/2 tsp.finely grated lime zest
- 2 tbsp.fresh lime juice
- 2 tbsp.vegetable or canola oil
- 2small or 1 large boneless, skinless chicken breasts (about 8 oz.), chopped into 1/2″ pieces
- 1small red bell pepper, seeds and ribs removed, thinly sliced
- 3cloves garlic, thinly sliced
- 3scallions, white and green parts separated, thinly sliced
- 2 tbsp.finely chopped peeled ginger
- 1/2 c.fresh cilantro leaves
- 1/2 c.small fresh basil leaves
- 1/3 c.roasted salted peanuts, finely chopped
- Lime wedges, for serving
Directions
-
- Step 1
Bring a medium pot of water to a boil; generously season with salt. Add noodles and stir to prevent sticking. Remove from heat and let soak until tender, 13 to 15 minutes. Drain in a colander and rinse with cold water.
- Step 2Meanwhile, in a medium bowl, whisk peanut butter, chili sauce, tamari, sriracha, lime zest, lime juice, 1/4 teaspoon salt, and 1/4 cup warm water until smooth; set aside.
- Step 3In a large skillet over medium-high heat, heat oil. Add chicken, season with salt, and cook, stirring often, until lightly golden in spots and almost cooked through, about 4 minutes. Add bell pepper, garlic, white scallion parts, and ginger; season with salt, if needed. Reduce heat to medium and cook, stirring often, until peppers are tender, about 3 minutes more.
- Step 4Add noodles to pan and toss well to combine. Remove from heat and add reserved sauce. Toss to coat in sauce.
- Step 5Divide noodles among bowls. Top with green scallion parts, cilantro, basil, and peanuts. Serve with lime wedges alongside.
- Step 1
