20 Minute Thai Chicken Peanut Noodles

20 Minute Thai Chicken Peanut Noodles

For the Thai Peanut Sauce:
1 tsp Ginger, grated
2 cloves Garlic, chopped
1/4 cup Peanut Butter (see note)
3 Tbsp Soy Sauce
And so on.

  • First. Make the sauce (sauce can be made and refrigerated for up to a week): Whisk together ginger, garlic, peanut butter, soy sauce, vinegar, water, toasted sesame oil, brown sugar and Sriracha. (I usually combine everything in a mason jar and shake it to combine.) Taste the sauce and add a bit more sugar, soy sauce or hot sauce until you like the balance of flavors.
  • And then, Soak noodles in hot tap water (or water that is heated in the microwave) until noodles are tender, 3 to 4 minutes. Do not let them soak too long because they will cook a bit more when added to the hot wok. Drain and set aside.
  • Step 3, Heat a wok over medium-high heat. Add oil and then carrots and bell pepper. Saute until vegetables are tender, 2 to 3 minutes. Add peanut sauce and chicken and cook for a minute to heat everything through.
  • Complete Recipes: https://inquiringchef.com/20-minute-thai-chicken-peanut-noodles/

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