Thai Peanut Chicken Noodles with Shredded Cabbage

• 8 oz rice noodles
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1/2 cup smooth peanut butter
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 cup shredded cabbage
• 1/4 cup unsalted peanuts, crushed
• 2 green onions, sliced
• 1 tbsp sesame oil
• 1/2 cup chicken broth
• 1/4 cup water
• 1 tbsp sesame seeds

Steps

1. 1 Cook rice noodles according to package instructions; drain and set aside.
2. 2 In a large skillet, heat sesame oil over medium heat. Add chicken and cook until no longer pink.
3. 3 In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, garlic, and ginger until smooth.
4. 4 Add chicken broth and water to peanut mixture, whisking until combined.
5. 5 Pour peanut sauce over cooked chicken in skillet, stirring to coat.
6. 6 Add cooked noodles to skillet and toss to combine with sauce.
7. 7 Top with shredded cabbage, crushed peanuts, and sliced green onions.
8. 8 Sprinkle with sesame seeds before serving.

Equipment

• Large skillet
• Whisk

Variations

• Add tofu for a vegetarian option.
• Include diced red bell pepper for extra color and crunch.

Substitutions

• Use almond butter if peanut allergies are a concern.
• Swap rice noodles for whole wheat noodles if preferred.

Pairings

• Pairs well with a cold Thai iced tea or a light lager.

Nutrition

Tips

• For extra spice, add a dash of sriracha to the peanut sauce.
• Use pre-cooked rotisserie chicken to save time.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, adding a splash of water if needed.

Serving Suggestions

• Serve with a side of steamed edamame or a simple cucumber salad.

FAQ