Thai-Inspired Peanut Noodles with Chicken and Vegetables

Staff Writer
Thai-Inspired Peanut Noodles with Chicken and Vegetables
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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
1492
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.

 

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.

Nutritional Facts

Total Fat
69g
100%
Sugar
16g
N/A
Saturated Fat
14g
71%
Cholesterol
214mg
71%
Protein
102g
100%
Carbs
122g
41%
Vitamin A
130µg
14%
Vitamin B12
0.6µg
10%
Vitamin B6
3mg
100%
Vitamin C
34mg
57%
Vitamin D
0.2µg
N/A
Vitamin E
13mg
64%
Vitamin K
110µg
100%
Calcium
180mg
18%
Fiber
14g
57%
Folate (food)
235µg
N/A
Folate equivalent (total)
235µg
59%
Iron
8mg
47%
Magnesium
328mg
82%
Monounsaturated
32g
N/A
Niacin (B3)
42mg
100%
Phosphorus
1248mg
100%
Polyunsaturated
16g
N/A
Potassium
2312mg
66%
Riboflavin (B2)
1mg
64%
Sodium
1824mg
76%
Thiamin (B1)
0.8mg
54.8%
Trans
0.3g
N/A
Zinc
7mg
47%

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