Thai Chicken Peanut Noodles (Printer-Friendly Version)
Tender ramen noodles tossed in creamy peanut sauce with chicken and fresh veggies for a fast, flavorful meal.
# Required Ingredients:
→ Noodles
01 -
100 grams dry instant ramen noodles, flavor packets discarded
→ Protein
02 -
150 grams cooked shredded chicken (rotisserie or leftover)
→ Vegetables
03 -
50 grams shredded carrot
04 -
50 grams thinly sliced bell peppers
→ Aromatics
05 -
10 grams fresh ginger, finely minced
06 -
2 cloves garlic, minced
→ Sauce
07 -
60 grams smooth peanut butter
08 -
30 milliliters low-sodium soy sauce
09 -
15 milliliters rice vinegar
10 -
10 milliliters toasted sesame oil
11 -
Optional: hot sauce to taste
→ Garnishes
12 -
15 grams roasted unsalted peanuts, roughly chopped
13 -
Chopped cilantro, green onions, lime wedges, or sliced cucumbers as desired
# Step-by-Step Instructions:
01 -
Soak the dry instant ramen noodles in boiling water until tender, about 3 minutes, then drain and set aside.
02 -
Whisk together peanut butter, low-sodium soy sauce, rice vinegar, toasted sesame oil, and optional hot sauce until smooth.
03 -
In a large skillet over medium heat, sauté minced ginger and garlic for 1 minute until fragrant. Add shredded carrots and sliced bell peppers, stir-frying until crisp-tender, about 3 minutes.
04 -
Add cooked shredded chicken and drained noodles to the skillet. Toss to combine and heat through for 2 minutes.
05 -
Pour the prepared peanut sauce over the noodle mixture and stir well to coat everything evenly. Cook for an additional 1-2 minutes until heated.
06 -
Remove from heat and top with chopped roasted peanuts and optional garnishes such as cilantro, green onions, lime wedges, or sliced cucumbers. Serve immediately.
# Handy Cooking Tips:
01 -
Use leftover cooked chicken or rotisserie chicken to expedite preparation; fresh ginger offers superior flavor but ginger paste is an acceptable shortcut.