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Spicy Thai Peanut Chicken Noodles is a delightful dish that captures the essence of Thai cuisine, offering a perfect blend of bold flavors and comforting textures. Originating from Thailand, this dish highlights the country's rich culinary heritage, where street food often features aromatic spices and fresh ingredients. As you embark on your cooking journey, you'll discover how this recipe not only satisfies your taste buds but also allows for creativity in the kitchen.

Spicy Thai Peanut Chicken Noodles

Dive into the flavors of Thailand with this Spicy Thai Peanut Chicken Noodles recipe! This dish combines creamy peanut sauce, tender chicken thighs, and fresh vegetables for a satisfying meal that's full of bold flavors. Perfect for family dinners or impressing guests, it's easy to customize to your spice preference. Enjoy the adventure of creating this vibrant and nutritious dish that brings a taste of Thai street food right to your table. Start cooking today and make mealtime exciting!
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Ingredients
  

For the Chicken and Noodles:

8 oz rice noodles

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

2 tbsp vegetable oil

Salt and pepper, to taste

2 green onions, chopped (for garnish)

1 red bell pepper, thinly sliced

1 cup snap peas or snow peas

1 cup shredded carrots

2 cloves garlic, minced

1 tbsp fresh ginger, grated

For the Spicy Peanut Sauce:

1/2 cup creamy peanut butter

1/4 cup soy sauce (or tamari for a gluten-free option)

3 tbsp honey or maple syrup (for a vegan alternative)

2 tbsp rice vinegar

1-2 tbsp Sriracha (adjust to your spice preference)

1 tbsp sesame oil

1/4 cup warm water (to thin the sauce if needed)

Instructions
 

Cook the Noodles: Begin by boiling water in a large pot. Once the water is at a rolling boil, add the rice noodles and cook according to the package instructions, usually around 3-5 minutes. Once cooked, drain the noodles in a colander and rinse under cold water to stop the cooking process. Drizzle with a little vegetable oil and toss to prevent them from sticking together. Set aside.

    Prepare the Spicy Peanut Sauce: In a medium mixing bowl, promptly whisk together the creamy peanut butter, soy sauce, honey or maple syrup, rice vinegar, Sriracha, sesame oil, and warm water. Mix until the sauce is smooth and creamy. Taste the sauce, adjusting the level of Sriracha based on your personal preference for spiciness.

      Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Season the chicken pieces generously with salt and pepper. Once the oil is hot, add the seasoned chicken to the skillet. Stir-fry for about 5-7 minutes or until the chicken is golden brown and cooked through. Remove the chicken from the pan and transfer it to a plate, setting it aside.

        Stir-Fry the Vegetables: In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, then add the sliced red bell pepper, snap peas, and shredded carrots. Stir-fry the vegetables for approximately 3-4 minutes, or until they are tender-crisp, maintaining their vibrant color.

          Combine Everything: Return the cooked chicken to the skillet with the sautéed vegetables. Pour the prepared Spicy Peanut Sauce over the chicken and veggies, then add the cooked rice noodles. Toss all the ingredients together thoroughly, ensuring that the chicken and noodles are well-coated in the sauce. Continue cooking for an additional 2-3 minutes until everything is heated through.

            Garnish and Serve: Remove the skillet from heat. Gently stir in the chopped green onions for a fresh crunch. Serve the dish hot, and for an extra touch, garnish with additional chopped peanuts and fresh cilantro if desired.

              Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4