THAI NOODLES WITH PEANUT BUTTER CHICKEN
Guys, here’s the recipe you have all been waiting for. I know this because you have all asked, and I promised it would be posted soon, so here it is!
I want to tell you a little bit how this recipe was created. For awhile now, I wanted to develop a Thai recipe with an allergy friendly Thai dish using almond butter. Ironically, the day I planned to make it, Cooper had a peanut challenge at the Allergist and passed. We found out he was no longer allergic to peanuts (very exciting) and I immediately thought I am going to make that dish with a peanut butter sauce and I’m so excited. I know I sound so pathetic, but I love to cook, so to be able to add an ingredient back into our home was very exciting. Cooper has been eating peanut butter sandwiches and Reeses ever since and he’s doing great.
It’s way easier than it looks because all you have to do is grill the chicken, chop the veggies, boil the noodles and make a sauce. Once everything is done you assemble it all in your serving dish. I highly recommend making the chicken on a cast iron skillet or the bbq, but you could do it in a regular pan as well if you don’t have either of those options. It just comes out so incredibly juicy on the cast iron, it truly makes the dish.
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- 4 boneless chicken breasts sliced into 1 inch pieces
- 1 red pepper julienned
- 1 cup green cabbage sliced
- 1 cucumber peeled and sliced into matchsticks or half moons
- ½ cup roasted peanuts or almonds chopped
- ¼ cup scallions sliced
- 300 g spaghetti or rice noodles about 1/3 package
- ¼ cup cilantro chopped (optional, for garnish)
- 1 lime sliced into wedges (for garnish)
- SAUCE
- 1 cup smooth peanut butter can sub with almond butter
- ¼ cup fresh lime juice
- ¼ cup honey
- 2-3 tablespoons Siracha (or you canon the side if making for kids
- 1-2 tablespoons sesame oil optional
- 1/2 cup soy sauce
- 2 teaspoons rice vinegar
- ½ cup warm water
- 4-5 cloves fresh garlic minced
- 3 tablespoons fresh ginger grated
Ingredients
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- Fill a large pot with water and bring to a boil.
- Combine all sauce ingredients in a jar and shake vigorously.
- Pour 1/3 of sauce into a bowl and add chicken. Cover and marinate in refrigerator for anywhere from 10 min – 1 hour. If you are going to do 10 minutes, there is no need to refrigerate. The remaining sauce will be used for the noodles at the end.
- Heat a grill, grill pan or cast-iron skillet to high. Drizzle with a little bit of cooking oil. When pan is hot, add chicken. Turn over once one side is golden and does not stick to pan. Continue to cook for another 3-4 minutes or until chicken is fully cooked through. Depending on the size of your pan, you may need to do this in 2 batches.
- When chicken is done, set aside on plate. Make sure to pour the juice from the pan onto the chicken as this will add lots of flavor to the sauce.
- Add noodles to your boiling water and cook until al dente as per package instructions. Drain pasta.
- Add noodles back to cool pot (can use this for mixing to not dirty another dish). Add: remainder of sauce, 1/2 of veggies, ½ of chicken (with juices) and toss with tongs to mix.
- Pour mixed noodles onto a large serving dish and top with remaining veggies and chicken. Top with chopped peanuts, cilantro (if using) and put lime wedges around the sides of the dish. Serve with Siracha on the side!
Adapted from Oh, Sweet Basil, https://ohsweetbasil.com/about/
