Simple Recipes for Every Day
Peanut Chicken Noodle Bowl
- Serves: 6
- Prep Time: 15 min
- Cook Time: 30 min
Ingredients
- 1 pound rice noodles
- 2½ pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- ½ cup creamy peanut butter
- 3 tablespoons low-sodium soy sauce or tamari
- 1½ teaspoons grated garlic
- 1 tablespoons rice vinegar
- 1 tablespoon red curry paste (plus more if you like things spicy)
- 2 teaspoons grated ginger
- 2 tablespoons light brown sugar (optional)
- 1 (13-ounce) can coconut milk, shaken
- 4 ounces green beans, trimmed and cut into ½-inch pieces
- ½ cup halved cherry tomatoes
- 2 Persian cucumbers, cut into ¼-inch-thick rounds (about ½ cup)
- ¼ cup roasted peanuts, roughly chopped, plus more for serving
- ⅓ cup fresh cilantro, roughly chopped, plus more for serving
- ¼ cup fresh lime juice (from 2 limes)
- 1 tablespoon fish sauce (optional)
Ingredients
- 1 pound rice noodles
- 2½ pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- ½ cup creamy peanut butter
- 3 tablespoons low-sodium soy sauce or tamari
- 1½ teaspoons grated garlic
- 1 tablespoons rice vinegar
- 1 tablespoon red curry paste (plus more if you like things spicy)
- 2 teaspoons grated ginger
- 2 tablespoons light brown sugar (optional)
- 1 (13-ounce) can coconut milk, shaken
- 4 ounces green beans, trimmed and cut into ½-inch pieces
- ½ cup halved cherry tomatoes
- 2 Persian cucumbers, cut into ¼-inch-thick rounds (about ½ cup)
- ¼ cup roasted peanuts, roughly chopped, plus more for serving
- ⅓ cup fresh cilantro, roughly chopped, plus more for serving
- ¼ cup fresh lime juice (from 2 limes)
- 1 tablespoon fish sauce (optional)
Method
Bring a large pot of water to a boil over high heat. Cook the noodles according to the package directions. Drain and set aside.
Season the chicken all over with the salt. Heat the oil in a large ovenproof skillet over medium-high heat. Once the oil is glistening, add the chicken and cook, undisturbed, until browned, about 5 minutes per side. Transfer the chicken to a plate.
Combine the peanut butter, 2 tablespoons of the soy sauce, 1 teaspoon grated garlic, vinegar, curry paste, ginger and brown sugar in a skillet; whisk to combine. Slowly whisk in the coconut milk. Return the chicken to the skillet and spoon the sauce over the chicken. Bring to a simmer, then reduce the heat to low. Cook until the sauce has thickened and the chicken is cooked through, about 8 minutes. Remove from heat.
Meanwhile, in a medium bowl, combine the green beans, tomatoes, cucumbers, peanuts, cilantro, lime juice, fish sauce (if using), the remaining 1 tablespoon of soy sauce and remaining ½ teaspoon garlic.
Divide the noodles between 6 shallow bowls. Top with the chicken and green bean tomato salad. Serve the peanut sauce over the chicken and garnish with the crushed peanuts and cilantro.