Spicy Thai Style Chicken with Peanut Sauce and Noodles

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Course Main Course
Cuisine Thai
Keywords Spicy
Difficulty Moderate
Servings 4 people
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
This is a delicious and spicy Thai style noodle dish, perfect for a chilly autumn day. The spiciness of the sauce and richness of the peanut butter warm you up and make you feel full and satisfied. For an easier version, buy a roast chicken at the grocery store and shred it for the dish, as opposed to cooking the chicken yourself.
Servings: 4 people
Calories: 842kcal

Ingredients

  • 12 oz Asian rice noodles
  • 1 Tbsp sunflower oil
  • 1 lb boneless, skinless chicken breasts or 1 whole roast chicken
  • coarse salt and black pepper freshly ground
  • 2 1/2 cups low sodium chicken broth
  • 5 Tbsp runny honey
  • 2 Tbsp tamari soy sauce
  • 1/2 cup unsweetened peanut butter
  • 1 tsp arrowroot starch
  • 2 tsp fresh ginger peeled and minced
  • 10 green onions thinly sliced
  • 6 cloves garlic minced
  • 1/2 tsp crushed red pepper flakes
  • 2 red bell peppers seeded and julienned
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup Thai basil chiffonade
  • 1/4 cup peanuts coarsely chopped
  • 1 lime sliced into wedges
  • Sriracha hot chili sauce

Instructions

  • Heat the oil in a medium skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. When the oil is hot, place in the chicken and cook until golden and the juices run clear. When cooked, remove from the heat and let cool enough to handle. Shred the chicken with a fork and knife or your hands, cover, and set aside. If you are using a whole roasted chicken, shred the white meat of the chicken with your hands. Set aside and keep warm.
  • Combine the broth, honey, and soy sauce in another skillet over medium low heat. Whisk in the peanut butter, arrowroot starch, and ginger until well incorporated. The peanut butter may clump into blobs depending on its consistency and level of oil separation. It will seem difficult to incorporate it, but have patience, keep stirring and spreading out the peanut butter, and it will eventually form a smooth sauce.
  • Meanwhile, prepare the noodles according to package instructions.
  • When the sauce is smooth and cleanly coats the back of a spoon, add the green onions, garlic, and crushed red pepper. Stir constantly over low heat until well blended. All the bell peppers and the shredded chicken. Cook the mixture, stirring continuously, until bubbly and slightly thickened.
  • Place the noodles and chicken mixture into individual serving bowls and toss to combine. Top each serving with cilantro, Thai basil, a Tbsp of chopped peanuts, and a squeeze of lime. Finish with the chili sauce if you desire and serve hot.

Nutrition

Calories: 842kcal | Carbohydrates: 106g | Protein: 43g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 997mg | Potassium: 1121mg | Fiber: 7g | Sugar: 22g | Vitamin A: 2417IU | Vitamin C: 90mg | Calcium: 93mg | Iron: 4mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!