I love having these Thai Peanut Chicken Noodles because it sounds and looks fancy but is actually so simple to make!
If you already have your chicken made, this recipe takes TEN MINUTES, tops.
If you are plant-based, this meal would be just as delicious without the shredded chicken 😃 or feel free to swap in some tempeh or another protein of choice!
Thai Peanut Chicken Noodles
Ingredients
- 2 chicken breast
- 1 package rice noodles (I used Pad Thai Rice Noodles that I found at whole foods)
- 1 bottle peanut sauce (I used the 365 brand from Whole Foods)
- sesame oil
- shredded carrots
- frozen peas
- snap peas
- sea salt
- pepper
- garlic powder
- ginger powder (or fresh ginger–grated)
Instructions
- To make your shredded chicken, coat two chicken breast in avocado oil, salt, and pepper and bake at 350F for about 15 minutes, flip and then bake another 15 minutes (or until center is fully cooked through). Let cool and then use two forks to shred.
- Cook rice noodles according to package.
- While your noodles are cooking, heat up 1-2 tablespoons sesame oil in a pan. Add shredded carrots, peas, snap peas, sea salt, pepper, dash of garlic powder, and a dash of ginger powder and sauté until veggies soften.
- Once your noodles are done, drain the water and add them to your pan with the vegetables. Turn the heat down to low.
- Next, add in your shredded chicken and peanut sauce and mix it all together! I topped it off with some green onions!
