Author Notes
Over the last year, we have practically eliminated take out from our table. In the time it takes to call, order, and have it delivered, I can get a simple, healthier meal on the table (most nights). That said, the one thing I never attempt at home is Thai or Vietnamese rice noodle dishes. There is so much promise in that delivery bag! But inevitably, the noodles are clumped, the vegetables are soggy, and I am disappointed. After working out this recipe, I can happily say that take out noodles are a thing of the past at my table. Quick and easily customized, these noodles are my husband's new favorite dinner. —at yvonne's table
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Ingredients
- For noodles:
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8 ounces
brown rice noodles (regular is fine)
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1 tablespoon
toasted sesame oil
-
3
garlic cloves, minced
-
2 tablespoons
freshly grated ginger
-
3 tablespoons
vegetable oil
-
8 ounces
thinly sliced chicken breast (or other protein)
-
1
large carrot, julienned
-
1
bell pepper (not green) sliced into thin strips
-
1/2 cup
salted peanuts, roughly chopped
-
1/4 cup
scallion thinly sliced
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juice from 1/2 lime
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1/4 cup
Thai basil leaves
- For sauce:
-
2 tablespoons
creamy peanut butter
-
1-2 tablespoons
Vietnamese chili garlic sauce
-
2 tablespoons
Kikkoman soy sauce
-
1/2 cup
chicken broth
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1 tablespoon
toasted sesame oil
-
1 tablespoon
sesame seeds (black or white)
Directions
-
Cook rice noodles according to instructions on package. Rinse with cold water, place in a medium bowl, toss with sesame oil and set aside.
-
In a medium bowl make the sauce by whisking together the first 6 ingredients and set aside.
-
Heat the oil in a large sauté pan and add garlic and ginger and sauté until fragrant, (30 seconds). Saute the chicken until cooked through, remove from the pan, and add the vegetables to the pan and sauté until crisp tender.
-
Add the chicken back to the pan, sauté for a minute, just to heat through, add the noodles and cook for 1 minute. Stir in the sauce and cook, tossing the noodles until coated well, and heated through. Toss with chopped peanuts, scallion, basil, and lime juice.
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Serve with lime wedges, and a cold beer.
Enjoy!
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