THAI CHICKEN PEANUT NOODLES
My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.
Nutrition Facts :
THAI PEANUT CHICKEN AND NOODLES
This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. -Kristina Segarra, Yonkers, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.
Nutrition Facts : Calories 444 calories, Fat 13g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 1270mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
PEANUT NOODLES WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
- Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
- Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.
Nutrition Facts : Calories 570, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 807 milligrams, Carbohydrate 55 grams, Fiber 6 grams, Protein 40 grams, Sugar 6 grams
PEANUT NOODLE BOWLS WITH CHICKEN
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the noodles in a large bowl and cover with boiling water; let stand for 10 minutes. Drain and rinse under cold running water. Wipe out the bowl; return the noodles to the bowl.
- Puree the peanut butter, fish sauce, lime juice, ginger and 1/3 cup water in a blender until smooth. Pour the dressing over the noodles; toss to coat.
- Top each serving of noodles with the chicken, cucumber, carrots, pea shoots, jalapeno and herbs. Toss just before serving.
Nutrition Facts : Calories 440, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 35 milligrams, Sodium 978 milligrams, Carbohydrate 64 grams, Fiber 4 grams, Protein 18 grams, Sugar 6 grams
CHICKEN AND NOODLES WITH PEANUT SAUCE
Make and share this Chicken and Noodles With Peanut Sauce recipe from Food.com.
Provided by Tarbean
Categories Chicken Breast
Time 20m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions and drain.
- Combine broth and next 5 ingredients (through red pepper) in a bowl; stir well with a whisk.
- Heat 1 tsp oil in large skillet over med-high heat. Add chicken; saute 4 minute Add bell pepper; saute 3 minute Remove from heat. Combine chicken and noodles in large bowl.
- Heat 1 tsp oil in pan over medium heat. Add ginger and garlic; cook 15 seconds. Stir in broth mixture; cook 30 seconds, stirring constantly.
- Pour broth mixture over noodles, add 1/4 cup green onions and toss well.
- Sprinkle wtih 1/4 cup green onions and serve.
Nutrition Facts : Calories 354, Fat 10.6, SaturatedFat 2.1, Cholesterol 53.2, Sodium 695, Carbohydrate 37.5, Fiber 2.6, Sugar 9.4, Protein 30.2
NOODLES WITH CHICKEN AND SPICY PEANUT SAUCE
My homemade version of pad thai. It's not very authentic, but its soo good. I use noodles made with brown rice, for a little extra nutrition. I start with a small amount of Sambal Oelek, add more later for each person's individual taste. I also sometimes add green beans or broccoli to the finished bowls for some veggies.
Provided by amjubenville
Categories One Dish Meal
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Fill a pot with water, bring to a boil.
- Cut chicken breasts into bite size pieces. Heat olive oil on medium heat. Add garlic & chicken. Brown chicken for about 10 minutes, turning the chicken occasionally. Make sure the oil doesn't get too hot and burn the garlic.
- While cooking the chicken, put the Brown Rice Fettucine in boiling water keep at a boil and cook for 12-15 minutes, according to package directions. Brown rice noodles won't get too mushy.
- Chop up onions. Mix onions, peanut butter, soy sauce, rice vinegar, sesame oil, fire oil (optional), Sambal Oelek all together until consistant texture.
- Mix chicken in peanut sauce.
- Drain noodles. Serve noodles in bowls, and top with Chicken & Peanut Sauce. Sprinkle some peanuts on top!
- & be sure to make it with love.
Nutrition Facts : Calories 1059.8, Fat 54.7, SaturatedFat 10.7, Cholesterol 142.2, Sodium 2274.2, Carbohydrate 97.7, Fiber 8.9, Sugar 7.9, Protein 50.7
SPICY THAI PEANUT SAUCE WITH CHICKEN AND RICE NOODLES
Make and share this Spicy Thai Peanut Sauce With Chicken and Rice Noodles recipe from Food.com.
Provided by Jordan Elwell
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.
- Chicken: Cut and sauté chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.
- Noodles: Cook rice noodles in water with salt, according to package instructions.
- Serve chicken/vegetables over noodles with sauce poured generously on top.
Nutrition Facts : Calories 865.3, Fat 29.2, SaturatedFat 6.7, Cholesterol 92.8, Sodium 1391.3, Carbohydrate 108.4, Fiber 5.2, Sugar 17.3, Protein 41.7
SOUTH BEACH PEANUT CHICKEN AND NOODLES
Like a thai peanut chicken, but with less noodles and added cabbage. I used rice noodles for my friends with wheat allergies, and served it with Archer Farms Hot Chili pineapple grilling sauce (from Target) and pickled ginger on the side. I doubled it and served to friends for lunch. From SB Diet Quick and Easy Meals, Phase 2 recipe
Provided by kreedhealy
Categories One Dish Meal
Time 35m
Yield 4 2 cup servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions, run under cool water and drain.
- Season Chicken with S & P and toss with 1t of the sesame oil. Heat grill pan or skillet over medium heat; cook chicken until browned and cooked throough. Transfer to a cutting board.
- Wisk together peanut butter, soy sauce, vinegar, water and remaining oil in a large mixing bowl. Thinly slice chicken and add to peanut butter mixture. Add noodles, cabbage and scallions; toss gently to combine and serve.
Nutrition Facts : Calories 647.3, Fat 37.4, SaturatedFat 8.3, Cholesterol 109, Sodium 760.1, Carbohydrate 32.4, Fiber 3.6, Sugar 4, Protein 49.9
SPICY CHICKEN IN PEANUT SAUCE WITH NOODLES
This is my families favorite dish. Easy, healthy, and fast to make - you can use any type of meat, fish or seafood or firm tofu. Fool around with the quantities and ingredients till you get exactly what you want. You can use coconut milk, tomato sauce, or plain yogurt (with yogurt avoid vinegar and/or citrus juice). I use too little pepper and soya and let people add them at the table. You can garnish with peanuts, cashews, and/or green onions.
Provided by Cookin 4 1
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- First mince garlic and ginger and put into a small bowl,.
- then wash drain and chop vegetables into bite sized pieces and place in a bowl.
- then trim all the fat off the meat and slice as thin as possible into bite sized pieces and place in a bowl (if you have the time (min 1/2 hour) you can put in a splash of soya sauce and rice wine vinegar as a marinade).
- Dissolve corn starch in stock/OJ.
- Place a wok or large cast iron frying pan on medium-high heat and a large pot of water with a dash of salt on high heat to boil.
- When the frying pan is hot enough that water splashed in it dances around then pour in cooking oil and add garlic and ginger then stir for 1/2 minute. Add meat and stir occasionally till browned. Add vegetables and stir occasionally.
- Meanwhile place noodles in boiling salted water, cook according to package instructions and drain when ready.
- to the meat and vegetables add peanut butter, coconut milk, and corn starch/ stock mix and stir constantly till bubbly and thickened then reduce heat to min and stir occasionally. Remove from heat and splash with soya sauce, rice wine vinegar, lemon juice, and sesame oil.
- Toss with noodles and garnish with nut and green onions (if desired) and serve with soya sauce and a hot sauce on the side for those who desire.
Nutrition Facts : Calories 925.5, Fat 38.4, SaturatedFat 15.3, Cholesterol 90.7, Sodium 469.2, Carbohydrate 103.2, Fiber 6.5, Sugar 25, Protein 39.9
SPICY SOBA NOODLES WITH CHICKEN AND PEANUT SAUCE
Very fast, easy recipe. I use rotissiere chicken, kick the seasoning up with added chili paste. Goes very well with a quick veggie stir fry
Provided by AZRT8871
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Shave carrot lengthwise into thin strips using a vegetable peeler.
- Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
- Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.
PEANUT CHICKEN WITH NOODLES
An easy weeknight meal, with a nutty and spicy flavour - you make most in the microwave
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 9
Steps:
- Cook the rice noodles according to the pack instructions. Meanwhile, put the chicken and pepper in a microwave-proof dish and cover. Microwave on High for 2 mins, until piping hot.
- Drain the rice noodles and tip into a bowl. Stir through the beansprouts. Whisk the chilli sauce and soy sauce together, then stir through the noodles, along with the chicken, pepper and spring onions. Scatter over the peanuts and coriander to serve.
Nutrition Facts : Calories 407 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 3.59 milligram of sodium
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