Thai Peanut Noodles
A flavourful, creamy Thai-inspired noodle dish made with tender chicken, colourful vegetables, brown rice noodles, and a rich homemade peanut sauce.
Servings 4 people
Ingredients
- Peanut Sauce:
- 2/4 cup natural peanut butter
- ¼ cup tamari/soy sauce
- 3 cloves garlic peeled
- 1- inch piece fresh ginger peeled
- Juice of 1 lime
- 1/4 tsp sea salt or to taste
- 1/8 tsp black pepper
- 1/4 cup chicken stock as needed to thin
- Chicken & Vegetables:
- 500 g chicken breast diced
- 1 large onion sliced
- 1 capsicum sliced
- 1 large carrots julienned or grated
- 1 broccoli floret
- 1 tbsp olive oil
- For Serving:
- 250 g long life noodles
- Sliced green onions
- Crushed peanuts
- Lime wedges
Instructions
- Add all of the peanut sauce ingredients to a blender and blend until smooth and creamy. Add more chicken stock as needed until the sauce reaches a pourable consistency. Set aside.
- Heat the oil in a large fry pan over medium-high heat. Add the sliced onion and sauté for 3–4 minutes, until softened. Add the diced chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
- Stir in the capsicum, broccoli and carrots and cook for another 4–5 minutes.
- Pour the peanut sauce over the chicken and vegetables. Stir well to coat everything evenly, then let simmer for 5–10 minutes, until the sauce has slightly thickened and is coating the chicken and vegetables.
- Serve over cooked noodles. Top generously with sliced green onions, and crushed peanuts. Finish with a generous squeeze of fresh lime and serve with extra lime wedges. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Natural peanut butter: Look for peanut butter made with just peanuts and salt, with no added oils, sugar, or syrups.
- Tamari/soy sauce: Choose a simple tamari with a short ingredient list and no unnecessary sweeteners or additives.
- Chicken stock: Choose a stock made with recognisable ingredients, or use homemade chicken broth.