Thai Peanut Noodles with Chicken and Red Bell Peppers
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Thai Peanut Noodles with Chicken and Red Bell Peppers

11906

Thai Peanut Noodles with Chicken and Red Bell Peppers

Requires:

1 cup Columbus Oven Roasted Chicken, chopped
8 oz. udon noodles or 4 oz. dry spaghetti
1 large red bell pepper, julienned
1 large cucumber, seeded and julienned or cut into small half moons
1 cup bean sprouts\
¼ cup fresh Thai basil, loosely packed
¼ cup fresh cilantro leaves, loosely packed
¼ cup fresh mint leaves, loosely packed
¼ cup green onion, thinly sliced on a bias
1 jalapeño pepper, seeds and ribs removed, julienned (optional)
1 Thai bird chilies, finely minced (optional)
½ cup roasted peanuts, roughly chopped

 

Dressing Ingredients:
½ cup chunky peanut butter (can substitute with creamy/smooth, if desired)
3 Tbsp. low-sodium Soy Sauce
3 Tbsp. chili sauce (can be substituted with Sriracha), more or less to taste
2 Tbsp. fresh lime juice (can be substituted with rice wine vinegar)
1 Tbsp. sesame oil
1 clove garlic, finely minced
1 Tbsp. honey
1 - 2 tbsp. warm water (add if a thinner sauce is desired)

 
 

Directions:

Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Stir noodles until thoroughly chilled. Set aside while you make the dressing.

In a large bowl, whisk together peanut butter, soy sauce, chili sauce, lime juice, sesame oil, garlic, and honey. If you desire a thinner sauce, add 1-2 tablespoon of water.

Drain noodles and add to peanut dressing bowl, toss thoroughly. Add chicken, bell peppers, cucumber, bean sprouts, basil leaves, cilantro, mint, green onions, and if desired, jalapeños and bird chilies. Mix well.

Top with roasted peanuts and serve immediately.

Serves 4