Who can resist rice noodles bathed in an abundance of sweet and creamy peanut sauce? Not us! In this recipe, the prep actually takes longer than the cooking, so feel free to make some elements ahead. With all them behind you, the dish comes together in a snap.
Ingreadient
- Kosher salt
- 8 oz. thick rice noodles
- 1/2 c. no-sugar-added creamy peanut butter
- 3 Tbsp. sweet chili sauce
- 2 Tbsp. tamari or soy sauce
- 1 Tbsp. sriracha
- 1/2 tsp. finely grated lime zest
- 2 Tbsp. fresh lime juice
- 2 Tbsp. vegetable or canola oil
- 2 small or 1 large boneless, skinless chicken breasts (about 8 oz.), chopped into 1/2" pieces
- 1 small red bell pepper, seeds and ribs removed, thinly sliced
- 3 cloves garlic, thinly sliced
- 3 scallions, white and green parts separated, thinly sliced
- 2 Tbsp. finely chopped peeled ginger
- 1/2 c. fresh cilantro leaves
- 1/2 c. small fresh basil leaves
- 1/3 c. roasted salted peanuts, finely chopped
- Lime wedges, for serving
Direction
- Bring a medium pot of water to a boil; generously season with salt. Add noodles and stir to prevent sticking. Remove from heat and let soak until tender, 13 to 15 minutes. Drain in a colander and rinse with cold water.
- Meanwhile, in a medium bowl, whisk peanut butter, chili sauce, tamari, sriracha, lime zest, lime juice, 1/4 teaspoon salt, and 1/4 cup warm water until smooth; set aside.
- In a large skillet over medium-high heat, heat oil. Add chicken, season with salt, and cook, stirring often, until lightly golden in spots and almost cooked through, about 4 minutes. Add bell pepper, garlic, white scallion parts, and ginger; season with salt, if needed. Reduce heat to medium and cook, stirring often, until peppers are tender, about 3 minutes more.
- Add noodles to pan and toss well to combine. Remove from heat and add reserved sauce. Toss to coat in sauce.
- Divide noodles among bowls. Top with green scallion parts, cilantro, basil, and peanuts. Serve with lime wedges alongside.
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