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–+ servings
Close up of a skillet of saucy noodles with chopped cooked chicken and vegetables.

Thai Peanut and Chicken Noodles

40aprons.com/thai-peanut-lo-mein/
These Thai-inspired peanut lo mein noodles pair bites of tender chicken with saucy noodles (the sauce is so addictive!) and your choice of crunchy vegetables for the sort of fusion meal that will help clear the fridge and get dinner on the table in under 30 minutes.
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Recipe Makes (Approximate): 4

Equipment

  • Large wok or skillet

Ingredients

  • 8 ounces lo mein egg noodles (or spaghetti)
  • 2 tablespoons sesame oil
  • 3 green onions (sliced into 1/2” pieces, white and green parts separated)
  • 3-4 cups julienne cut or chopped vegetables (like carrots, red peppers, napa or green cabbage, bok choy, mushrooms, or broccoli (prep while tofu marinades))
  • 1 pound boneless skinless chicken thighs (thinly sliced and cut into bite sized pieces)
  • 3 cloves garlic (minced)

Sauce

  • ¼ cup fish sauce (or soy sauce)
  • 1 tablespoon fresh lime juice (approximately 1-2 limes' worth)
  • 2 tablespoon peanut butter
  • 1 teaspoon ground ginger
  • 2 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic (minced)
  • 1 ½ tablespoons cornstarch
  • 3 tablespoons water

Garnish

  • sliced green onions
  • lime wedges
  • fresh chopped cilantro

Instructions

  • Set a pot of water on high heat and bring to a boil, then cook your noodles until JUST al dente, which should take a few minutes less than the packet cooking instructions. When done, immediately drain and rinse with cold water.
  • Add the fish sauce, lime juice, peanut butter, ground ginger, brown sugar, 1 tablespoon of sesame oil, minced garlic, and cornstarch to medium bowl. Whisk well until ingredients are fully combined and cornstarch is dissolved. Set aside.
  • Pour 1 tablespoon of the prepared sauce over chicken and toss gently to coat.
  • Heat 1 tablespoon sesame oil in large heavy skillet over high heat. Add chicken and cook, without stirring, 1 minute, then stir and continue cooking 1 minute or until browned on sides and cooked through. Remove with a slotted spoon and set aside.
  • To cook the vegetables, add the remaining 1 tbsp sesame oil in a large wok or skillet over medium heat. Add the white parts of green onions and veggies and stir fry until tender, this should take about 5 minutes. Add the garlic and cook stirring constantly 30-60s or until fragrant.
  • Add the cooked noodles, chicken, and sauce and toss to coat well, allowing all the ingredients to heat through and the sauce to thicken a little until glossy. Divide into serving bowls then top with sliced green parts of green onions, chopped cilantro, and with a lime wedge on the side of each bowl.

Recipe Notes

Peanut butter: If the peanut butter is too stiff for mixing with the other sauce ingredients, microwave it for 15–20 seconds before mixing the sauce to soften it a little.
Storage notes: Store any leftovers in the refrigerator for up to 4 days and are best enjoyed cold as a noodle salad.
Make it gluten-free: Use gluten-free noodles, and check that nothing that contains gluten has been snuck into your peanut butter. If you don't want to use fish sauce to make the Thai peanut sauce, substitute tamari instead of soy sauce.

Nutrition Information (Approximate)

Calories: 567calProtein: 25gFat: 19gSaturated Fat: 3gTrans Fat: 0.02gCholesterol: 108mgSodium: 1278mgPotassium: 427mgTotal Carbs: 14gFiber: 1gSugar: 8gNet Carbs: 13gVitamin A: 121IUVitamin C: 4mgCalcium: 41mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/thai-peanut-lo-mein/