Serve with pork, chicken, or enchiladas. Either serve immediately or freeze for later.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup peanut butter
- 6 tablespoons reduced-sodium soy sauce
- 3 ½ tablespoons rice vinegar
- 3 tablespoons brown sugar
- 3 tablespoons sesame oil
- 2 red Thai chiles, seeded and finely chopped
- 2 tablespoons chile-garlic sauce
- 2 tablespoons freshly grated ginger
- 1 teaspoon fish sauce
- ¼ teaspoon ground black pepper
- 3 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
- 1 cup matchstick carrots
- 1 red bell pepper, sliced into thin strips
- 4 green onions, thinly sliced
- 2 cups bean sprouts, rinsed and drained
- ¼ cup chopped fresh cilantro
- 1 (16 ounce) package pad Thai rice noodles
- 1 tablespoon chopped unsalted peanuts (Optional)
Instructions
- Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
- Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
- Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
- Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
- Stir cooked noodles into vegetable mixture. Garnish with peanuts.
- You can use white wine vinegar instead of rice vinegar in a pinch.
- You can use palm sugar instead of brown sugar, if desired, and parsley instead of cilantro. Swap out sesame seeds for peanuts for garnish.
Nutrition Facts
| Calories | 687 kcal |
| Carbohydrate | 82 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 5 g |
| Protein | 28 g |
| Saturated Fat | 5 g |
| Sodium | 1101 mg |
| Sugars | 12 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious! I leave out the chili’s so it’s not too spicy for my 4 year old. My husband loves it; very similar to a dish he orders from a local restaurant.
This dish was AMAZING!!! We love that after many recipes tried; we’ve found a go to when craving Thai cuisine to make at home as opposed to ordering out. I added some fresh yellow zucchini, browned up 1/2 a sweet onion (seasoned the onion with some honey, pepper, and garlic salt) with the chicken. We were out of chili garlic sauce so I added 3 small cloves of fresh garlic and replaced with two tablespoons sirachi. We love spicy but this didn’t make the dish spicy at all in my opinion. I also used chunky peanut butter and still garnished with crushed salted peanuts. Lastly, I used authentic frozen Udoon noodles (cook for about three minutes until they heat up and separate). Delish and can’t wait for leftovers today!!!
Great as a base recipe and so flexible depending on what you have on hand. The sauce was delicious which is probably most important .