Thai-Inspired Peanut Noodles with Chicken and Vegetables

Thai-Inspired Peanut Noodles with Chicken and Vegetables
Staff Writer
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This dish is based on a similar cold one that my mom used to make in the summers with sesame oil.

2
Servings
982
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 tablespoons soy sauce
  • 1 tablespoon canola oil
  • 1/4 teaspoon dried pepper flakes
  • 1 inch fresh ginger, minced
  • juice from 2 limes
  • 5 garlic cloves, sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup peanuts
  • 1/2 pound spaghetti
  • 1/2 cup natural peanut butter
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1 cup baby bella mushrooms, coarsely chopped
  • 1/4 cup of white wine
  • 2 teaspoons extra virgin ollive oil
  • 1 medium-sized bunch of asparagus, ends snapped off and chopped into 1 1/2 inch pieces
  • 2 boneless, skinless chicken breasts sliced into 1 1/2 inch pieces
  • 3 scallions, chopped

Directions

In a plastic zip bag, combine 2 tablespoons soy sauce, the canola oil, the red pepper flakes, half the lime juice, half the garlic, half the ginger, and half the cilantro. Add the chicken, zip the bag, and shake. Set to rest on the counter while you are preparing the rest of the dish.

Coarsely chop the peanuts and in a small saucepan, dry roast on low heat, tossing occasionally, for a minute. Set aside.

Place a large pot of salted water on stove and bring to a rolling boil. Cook the pasta according to package directions, erring on the side of al dente.

While the water is boiling, combine the remaining soy sauce and lime juice in a medium saucepan, then add the salt and peanut butter. Warm over low heat and stir with a fork to incorporate.

In a skillet or frying pan, heat the butter on medium-low heat and when it has melted, add the mushrooms. Stir, and when the mushrooms have turned a darker color and exuded their own liquid, add the wine. Stir another minute, then incorporate the contents of the pan into the peanut mixture.

In the same skillet, add the olive oil. Once warmed, add the remaining ginger, garlic, and asparagus. Sauté over medium heat until the asparagus is a bright green but still retains its firmness.

Meanwhile, in a small frying pan, sauté the chicken in its marinade until cooked through.

Incorporate all of the above ingredients in a serving bowl and toss thoroughly to combine. Top with chopped, roasted peanuts, scallions, and cilantro before serving.

 

Nutritional Facts

Total Fat
37g
53%
Sugar
37g
41%
Saturated Fat
8g
33%
Cholesterol
27mg
9%
Carbohydrate, by difference
133g
100%
Protein
33g
72%
Vitamin A, RAE
97µg
14%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
88µg
98%
Calcium, Ca
101mg
10%
Choline, total
56mg
13%
Fiber, total dietary
6g
24%
Folate, total
58µg
15%
Iron, Fe
6mg
33%
Magnesium, Mg
119mg
37%
Manganese, Mn
2mg
100%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
286mg
41%
Selenium, Se
11µg
20%
Sodium, Na
2777mg
100%
Water
69g
3%
Zinc, Zn
2mg
25%

Thai Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Thai Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chiles, the smaller ones are usually spicier. Handle with caution and care.