Thai Chicken Peanut Noodles with Snow Peas, Sriracha, and Sesame Seeds
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Ingredients & Equipment
What we send
- 2boneless skinless chicken breasts
- 4mini sweet peppers
- 1/8 ounceginger
- 1 clovegarlic
- 8 ounceslong life noodles
- 3 ouncessnow peas
- 1 packetpeanut butter
- 3 packetsgluten-free soy sauce
- 1 packetSriracha
- 1 teaspoonsesame seeds
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium pan
Bring a medium pot of water to a boil over high heat. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board; set aside to rest.
While chicken cooks, rinse all produce. Thinly slice mini peppers crosswise, discarding seeds and stems. Trim and discard scallion roots, then mince, keeping whites and light greens separate from dark greens.
Make ginger-garlic paste
Trim and discard skin of ginger. Mince garlic and ginger, then combine on cutting board and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle. Repeat until ginger and garlic are broken down and a paste forms.
Cook noodles and snow peas
Season boiling water generously with salt. Over a clean, dry surface, use your hands to gently separate long life noodles. Add snow peas and noodles to boiling water and cook, stirring occasionally to prevent sticking, until noodles are al dente and snow peas are tender, 2-3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking.
Make peanut sauce and shred chicken
In a large bowl, whisk together peanut butter, soy sauce, ginger-garlic paste, and scallion whites and light greens. Adding 1 tablespoon at a time, slowly whisk in up to 3 tablespoons warm water until sauce is smooth and pourable. Taste and season with salt and black pepper as desired; set aside for the next step. Shred rested chicken using 2 forks or roughly chop.
Plate peanut noodles
To bowl with peanut sauce, add shredded chicken, mini peppers, cooked noodles and snow peas, scallion dark greens, and ⅛ teaspoon salt. Toss to coat, then divide between serving plates. Drizzle over Sriracha (feel free to use less for milder heat) and garnish with sesame seeds. Enjoy!