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.
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
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.
CHICKEN AND SHREDDED-CABBAGE SALAD WITH NOODLES AND PEANUT SAUCE
This Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce is an Asian-inspired classic that's best served chilled. But spicy serrano chiles add some heat. Piling the shredded-cabbage, carrots, and chicken on top of the noodles makes an attractive presentaion.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the water with celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts, and reduce heat to medium. Simmer until chicken is cooked through, about 12 minutes. Remove from heat, and let stand until chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut into 1/4-inch strips, or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.
- Bring a large pot of water to a boil; add salt. Cook noodles until they are al dente according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl, and toss with remaining tablespoon sesame oil; set aside.
- Cut cabbage in half, and remove core. Slice cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut serrano chiles into very thin strips, and add to bowl along with shredded chicken and mint. Just before serving, pour peanut sauce over mixture, and toss to coat. Place noodles on a large serving platter, and pile chicken mixture on top. Sprinkle with peanuts and cilantro leaves.
RICE NOODLES WITH PEANUT SAUCE, CHICKEN, AND SNAP PEAS
This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce). The combination of roast chicken, carrots, snap peas, and cucumbers offers a refreshing yet satisfying dinner, but feel free to use whatever vegetables you'd like. Roast the chicken ahead of time to get dinner on the table even faster.
Provided by Katherine Sacks
Categories Back to School Dinner Noodle Chicken Sugar Snap Pea Cucumber Peanut Kid-Friendly Lime Juice Cilantro Small Plates
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Stir oil, cumin, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes. Transfer chicken to a cutting board and thinly slice.
- Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Cut remaining lime into wedges. Whisk peanut sauce, lime juice, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl.
- Cook noodles according to package directions. Drain. Transfer noodles to another large bowl. Add 1 1/2 cups peanut sauce mixture, 1/3 cup cilantro, and 1/3 cup peanuts and toss to combine. Divide noodle mixture among bowls.
- Transfer sliced chicken to same large bowl and toss with 2 Tbsp. peanut sauce mixture; arrange in a section over noodles. Toss cucumbers and 2 Tbsp. peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss carrot and 1/4 cup peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss snap peas and 2 Tbsp. peanut sauce mixture in same bowl; arrange in another section over noodles. Serve remaining sauce mixture alongside or reserve for another use. Top bowls with remaining cilantro and peanuts and serve with lime wedges alongside.
- Do Ahead
- Sauce can be made 2 weeks ahead; transfer to an airtight container and chill. Chicken can be cooked 4 days ahead; cover and chill.
THAI PEANUT CHICKEN AND NOODLES
Create a flavorful Thai treat with peanut butter and noodles from your pantry plus chicken and fresh veggies from your fridge.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 13
Steps:
- Cook and drain noodles as directed on package; cover to keep warm.
- Meanwhile, in small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with wire whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Add chicken; cook and stir until hot.
- Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until hot. Sprinkle with peanuts.
Nutrition Facts : Calories 380, Carbohydrate 34 g, Cholesterol 55 mg, Fat 2, Fiber 4 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 0 g
CHICKEN AND SHREDDED CABBAGE SALAD WITH NOODLES AND PEANUT SAUCE
Steps:
- In a large saucepan, combine the water with the celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts, and reduce heat to medium. Simmer until the chicken is cooked through, about 12 minutes. Remove from heat, and let stand until the chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut it into 1/4-inch strips, or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.
- Bring a large pot of water to a boil; add salt. Cook the noodles until they are al dente, according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl, and toss with the remaining tablespoon sesame oil; set aside.
- Cut the cabbage in half, and remove the core. Slice the cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut the serrano chiles into very thin strips, and add to the bowl along with the shredded chicken and mint. Just before serving, pour the peanut sauce over the mixture, and toss to coat. Place the noodles on a large serving platter, and pile the chicken mixture on top. Sprinkle with peanuts and cilantro leaves.
- Peanut Sauce
- In a large bowl, combine the ginger, shallots, fish sauce, soy sauce, and lime juice. Whisk in the peanut butter; whisk in the sesame oil.
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
COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE
Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they're excellent for hot weather wherever you may find yourself, even if you don't happen to be on a tropical holiday. For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.
Provided by David Tanis
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
- Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
- Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
- Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
- Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
- In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.
CHICKEN AND PEANUT NOODLES
Quick, easy and very tasty. A chicken and noodle dish, for all peanut butter lovers. Child friendly as well. Adapted from a Family Circle recipe.
Provided by Loungelizzy
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In skillet, heat oil on med high. Stir-fry chicken and garlic 3 or so minutes. Remove the chicken. Spoon peanut butter into skillet. Whisk in water, vinegar, soy sauce, pepper flakes and 1 seasoning packet from noodles. Do not use both packets (strong flavor).
- Bring to a boil: add noodles breaking them up slightly. Add cooked chicken and cover. Simmer 4 minute to separate noodles. sprinkle with veggies cover and simmer 3 more minute Stir. Add green onions on top. I also added some chopped peanuts on top. Serve and enjoy! Just as good the next day.
Nutrition Facts : Calories 367.8, Fat 19.5, SaturatedFat 5.1, Cholesterol 48.4, Sodium 946.3, Carbohydrate 24.4, Fiber 2.2, Sugar 3.4, Protein 25.1
CHICKEN AND SHREDDED CABBAGE W/ NOODLES & PEANUT SAUCE
Steps:
- combine cilantro, 1T sesame oil, pinch of salt and bring to a boil with the 3 qts water. Add chicken breasts, and reduce heat to medium. Simmer until chicken is cooked through (about 12 mins). Remove from heat and let stand until chicken is cool enough to handle (~10 mins). Transfer chicken to a cutting board & cut into 1/4 inch strips, or shread as finely as possible by hand. Place in a medium bowl. Bring a large pot of water to boil, add salt. Cook noodles to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a med bowl and toss with the remaining tablespoon of sesame oil. Set aside. Cut cabbage in half, removing core, and slice it with the carrots in a mandoline or with a sharp knife. Place in a large bowl. Cut chilis in VERY thin strips and add to bowl with cabbage along with chicken and mint. Just before serving, pour peanut sauce over mixture and toss to coat. Place noodles in a large serving platter, and pile chicken mixture over top. Sprinkle with peanuts and cilantro.
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