Spicy Thai Style Chicken with Peanut Sauce and Noodles
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.
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Spicy Thai Style Chicken with Peanut Sauce and Noodles
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.
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Servings: 4 people
Calories: 842 kcal
Net Carbs: 99 g
Ingredients
- 12 oz (340.2 g) Asian rice noodles
- 1 Tbsp (1 Tbsp) sunflower oil
- 1 lb (453.59 g) boneless, skinless chicken breasts or 1 whole roast chicken
- coarse salt and black pepper , freshly ground
- 2 1/2 cups (590 g) low sodium chicken broth
- 5 Tbsp (5 Tbsp) runny honey
- 2 Tbsp (2 Tbsp) tamari soy sauce
- 1/2 cup (129 g) unsweetened peanut butter
- 1 tsp (1 tsp) arrowroot starch
- 2 tsp (2 tsp) fresh ginger, peeled and minced
- 10 (10) green onions, thinly sliced
- 6 cloves (6 cloves) garlic, minced
- 1/2 tsp (1/2 tsp) crushed red pepper flakes
- 2 (2) red bell peppers, seeded and julienned
- 1/4 cup (4 g) fresh cilantro, chopped
- 1/4 cup (6 g) Thai basil, chiffonade
- 1/4 cup (36.5 g) peanuts, coarsely chopped
- 1 (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: 842kcalFat: 29gSodium: 997mgNet Carbs: 99gSaturated Fat: 6gPotassium: 1121mgCarbohydrates: 106gVitamin A: 2417IUFiber: 7gVitamin C: 90mgSugar: 22gCalcium: 93mgProtein: 43gCholesterol: 73mgIron: 4mg
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.Â