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Thai Chicken Noodle Bowls with Peanut Sauce- D2C

Healthy, filling rice noodle bowls packed with sweet tamari chicken, carrots, edamame, and cilantro, all drizzled with plenty of creamy peanut sauce on top.

Difficulty: Easy

Time: 30-35 min

This dish is Gluten-Free

Calories: 650 Fat: 16g Carbs: 78g Protein: 48g

Immerse your taste buds in a trip across the globe with this Thai-inspired recipe. Featured in this Crate is rice-flour noodles that are a staple in Chinese, Thai, and other Southeast Asian cuisines. Being naturally gluten-free, highly versatile, and fast-cooking, these noodles make for a great addition to your busy weeknight plate. Even more so, these noodle bowls have the appealing look of traditional Pad Thai, but with something extra– a savory punch of creamy peanut sauce and fresh veggies put a fun twist on a classic.

Ingredients

Rice noodles

Sweet tamari sauce

Rice Vinegar

Carrot

Edamame

Radishes

Cilantro

Garlic

Chicken breasts

Peanut Butter

Julienne To slice into thin strips about the size of matchsticks.

Shimmering A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.

Sear To cook the surface of meat very quickly with intense heat.

Medium pot

Large deep sauté pan or skillet

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Bring a medium pot of salted water to a boil. Trim and peel carrot, then julienne. Tear cilantro leaves and tender cilantro stems in 1/2 inch pieces. Remove ends from radishes and thinly slice. Remove edamame from package and rinse. Remove chicken breasts from package; rinse and dry. Cut into 1" pieces.

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Step 2: COOK NOODLES

When water reaches a rolling boil, add rice noodles and cook until al dente 5-6 minutes. Reserve 1/4 cup pasta water. Drain noodles and return to pot. Toss with 1 tsp. oil. While noodles are cooking, proceed with Step #3.

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Step 3: MAKE PEANUT SAUCE

Place peanut butter, rice vinegar, garlic, sweet tamari sauce, 1 Tbsp. water and a pinch of salt and pepper in a food processor or blender. Pulse into smooth and creamy. Add water 1 Tbsp. at a time if the sauce is too thick.

Note: If a food processor or blender is not available please peanut butter in a small bowl and heat for 30 seconds. Mince or grate garlic. Add rice vinegar, garlic, sweet tamari sauce, 1 Tbsp. water and a pinch of salt and pepper to peanut butter and mix until incorporated.

Step 4: SEAR CHICKEN

Heat 1 Tbsp. oil in a medium sauté pan or skillet over medium heat until shimmering. Season chicken with a pinch of salt and pepper. When pan is hot, add chicken and sear 3-4 minutes per side until golden brown.

Step 5: SEAR CHICKEN

Reduce heat to medium and add 1/4 cup water to pan. Cover and allow to cook for another 6-8 minutes until fully cooked.

The USDA recommends cooking chicken to an internal temperature of 165ºF.

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Step 6: PLATE YOUR DISH

Divide rice noodles between two bowls. Place sliced chicken, carrots, edamame and radishes on top of noodles. Drizzle with plenty of peanut sauce. Enjoy!

Pro-Tip: Mix all together and enjoy! This meal is great for meal prep, feel free to save and eat again later.