Thai Chicken Peanut Noodles (Printable Version)
# What You'll Need:
→ Noodles
01 -
100 grams dry instant ramen noodles (discard flavor packets)
→ Protein
02 -
150 grams cooked shredded chicken (rotisserie or leftover)
→ Vegetables
03 -
50 grams shredded carrots
04 -
50 grams thinly sliced bell peppers
→ Aromatics
05 -
10 grams fresh ginger, finely minced
06 -
2 cloves garlic, finely minced
→ Sauce
07 -
60 grams smooth peanut butter
08 -
30 milliliters low-sodium soy sauce
09 -
15 milliliters rice vinegar
10 -
10 milliliters toasted sesame oil
→ Optional
11 -
Hot sauce, to taste
12 -
15 grams roasted unsalted peanuts, chopped
13 -
Fresh cilantro, chopped (for garnish)
14 -
Green onions, thinly sliced (for garnish)
15 -
Lime wedges (for serving)
16 -
Sliced cucumbers (for serving)
# Step-by-Step Directions:
01 -
Soak dry instant ramen noodles in hot water for 2–3 minutes until tender. Drain and set aside.
02 -
Whisk together peanut butter, low-sodium soy sauce, rice vinegar, toasted sesame oil, and minced ginger and garlic in a bowl until smooth. Add hot sauce if desired.
03 -
Heat a skillet over medium heat. Add thinly sliced bell peppers and shredded carrots, stirring for 2–3 minutes until slightly tender. Add shredded cooked chicken and stir to combine and warm through.
04 -
Add drained noodles to the skillet with chicken and vegetables. Pour the peanut sauce over the top and toss thoroughly to coat evenly and heat through.
05 -
Plate the noodles and garnish with chopped roasted peanuts, cilantro, green onions, and lime wedges. Serve immediately with optional sliced cucumbers on the side.
# Helpful Notes:
01 -
Use leftover cooked chicken to reduce prep time. Substitute gluten-free noodles and tamari to make this dish gluten-free.