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Thai Chicken Noodle Bowls with Peanut Sauce

Healthy, filling rice noodle bowls packed with sweet tamari chicken, carrots, edemame, 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

Cooking terms for this recipe

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.

What you need

Medium pot

Large deep sauté pan or skillet

Cooking Instructions

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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.

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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.

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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.