You are here

Peanut Chicken Noodle Stir Fry

Web20.Chickens's picture
  Garlic 3 Clove (15 gm)
  Chunky peanut butter 2⁄3 Cup (10.67 tbs)
  Lime juice 1⁄3 Cup (5.33 tbs)
  Soy sauce 3 Tablespoon
  Crushed red pepper 1⁄2 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Vermicelli 3⁄4 Pound
  Snow peas 6 Ounce
  Vegetable oil 3 Tablespoon
  Boneless skinless chicken thighs 1 Pound
  Red bell pepper 1
  Chopped scallions 2⁄3 Cup (10.67 tbs)
  Chopped cilantro 1⁄4 Cup (4 tbs)

1. With machine on, toss garlic into feed tube of a food processor. Add peanut butter, lime juice, soy sauce, and hot pepper and process until blended. Pour broth through feed tube slowly and process until smooth. Set sauce aside.
2. In a large pot of boiling salted water, cook vermicelli until just tender, 5 to 6 minutes, adding snow peas to water during last 30 seconds of cooking. Drain pasta and snow peas into a colander.
3. While pasta is cooking, heat oil in a wok or large frying pan over high heat. Add chicken and stir-fry 2 minutes. Add bell pepper and stir-fry until chicken is white throughout and pepper is crisp tender, 2 to 3 minutes longer. Remove wok from heat.
4. Add noodles, snow peas, and peanut sauce to wok. Toss gently to combine. Serve noodles with scallions and cilantro sprinkled on top.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 3.9 (16 votes)

1 Comment

Anonymous's picture
This recipe had way too much lime juice and tasted awful. Luckily we tried it before we put it on our dinner; we threw it out and made something else.
Peanut Chicken Noodle Stir Fry Recipe