| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 1 pound udon noodles or linguine pasta
- 2 teaspoons sesame oil
- 1/4 cup light soy sauce
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 4 Thai chiles, halved lengthwise, and seeds removed
- 4 chicken breasts, cut into bite-size cubes
- 1/2 cup creamy peanut butter
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 3 tablespoons sugar
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon chile oil
- 2 tablespoons grapeseed oil
- 1 orange, rind removed, flesh segmented
- 2 Thai chiles diced, seeds removed
- 1 small bunch fresh cilantro, chopped
- 1 bunch spring onions, thinly sliced
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
- In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles. Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
- For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
- Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
- In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned. Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
- Thread the chicken pieces and orange segments alternately on the skewers.
- To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro. Sprinkle the chicken skewers with the sliced green onions. Serve the noodles with the chicken skewers and enjoy hot or cold!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 538 |
| Total Fat | 28 g |
| Saturated Fat | 5 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 49 g |
| Cholesterol | 132 mg |
| Sodium | 917 mg |
Reviews
This gets 5 stars for the dressing! It has become my go to pad Thai sauce. I omit the sugar and garlic( garlic gets sautéed with the protein and any veggies we add) We also use healthy aminos instead of the soy sauce and add the juice of one small lime. No need to heat- just whisk together and pour over hot rice noodles, your cooked protein, veggies, and mix together. Absolutely delicious!
Made this last night, but didn’t do the “skewers”, just cooked the chicken in the fry pan and then added it to the noodles. I also added cooked baby broccoli florets to the chicken after chicken was cooked. Also added fine chopped peanuts which is very “Thai”. I had just the right amount of peanut dressing left over from salads so I used that, you can use any peanut sauce actually, this dish is very good just be sure to use latex gloves when handling those Thai chilies and be sure and remove them from the dish before serving-they are hot and had my fingers tingling for quite awhile!
To be fair, I only made the dressing, as something to put on my rice and veggies. It was excruciatingly sour, and I like sour things. I would cut that rice vinegar amount in thirds next time.
This time, to save the sauce, I added another cup of peanut butter, another tablespoon of sugar, and a can of coconut milk and let it cook down a little. Way better now.
This time, to save the sauce, I added another cup of peanut butter, another tablespoon of sugar, and a can of coconut milk and let it cook down a little. Way better now.
This was a very tasty dish. I didn’t put the chicken in skewers with the orange but added the chicken pieces to the noodles directly after cooking. I also added peas and carrots. I used fettucini noodles because it is what I had at hand. The noodles and sauce dried out quite a bit after the dish rested for a couple of hours. I had saved some of the pasta water after cooking the noodles, so I added a cup and a half of it to the noodles to losen them up.
super yummy! Loved it and we willdo it again, thanks Adriana from Caracas
Everyone in my family loved this dish. My 2 yr old was slurping up the noodles one after another. I did use sriracha chile sauce instead of the chiles and chile oil. This way I was able to better control the heat. This is definately a recipe I will be making again.
Very, Very Good. My family loved it and couldn’t believe it was chicken in the recipe. I will definitely make it again. I added mushrooms and broccoli to the chicken when it was almost done. An excellent addition.
DELICIOUS EVEN WITH A MAJOR BOO-BOO! I was in a rush and missed one of the major ingredients (CHICKEN. What I ended up doing was pouring the chicken marinade over the warm noodles and when they were at room temperature, I added the peanut dressing. My family just raved about the noodles. They liked it even better the next day right out of the refrigerator. I am making it again tonight and I really don’t know if I should make it the “boo-boo” way or the original. I think that I’ll stick with what the family likes. I guess that this recipe should be considered “goof-proof”.
Excellent recipe. My 13-year old son thought it was excellent. I did a couple of things differently, though. I used whole wheat spagetti, omitted the oranges, added the cooked chicken to the dish rather than put it on skewers. I also added lots of chopped cucumbers because a Chinese friend from grad school made a similar dish and used cucumbers – also because the cucumbers are producing in my garden like crazy right now. We eat this warm, room temp or straight from the frig. We will definitely make this again!
Excellent. I followed the recipe except for the chicken skewers. I just sauteed the chicken in a couple of batches and tossed the oranges in to heat up. This is a 5 star recipe and with a little help could be a tad better. Tonight, I will add chopped, roasted peanuts and thinly sliced broccoli and red bell pepper. The kids love it, too.