Thai Noodles with Chicken in a Spicy Peanut Sauce
Try this Thai Noodles with Chicken in a Spicy Peanut Sauce recipe.
Try this Thai Noodles with Chicken in a Spicy Peanut Sauce recipe.
- sesame seeds (optional)
- 1 pound udon or linguini noodles
- 1 cup finely shredded carrot
- 1 tbl minced garlic
- 1/2 cup freshly chopped scallion
- 3 cups cooked shredded chicken (i just poached mine) warmed
- 1/3 cup smooth peanut butter
- 1/4 cup regular soy sauce
- 2 tbl rice vinegar
- 5 tbl sesame oil divided
- 2 tbl light brown sugar packed
- 1 tsp fresh grated ginger don’t use ginger powder
- 1 1/2 tsp sriracha
- roasted peanuts
- 2 tbl cilantro rough chopped
- Carbohydrate 50.5150825297307 g
- Cholesterol 0 mg
- Fat 106.301083275632 g
- Fiber 6.48535914299089 g
- Protein 25.2078234124555 g
- Saturated Fat 15.7283607184096 g
- Serving Size 1 1 recipe (730g)
- Sodium 3695.01552649089 mg
- Sugar 44.0297233867398 g
- Trans Fat 4.69128321141544 g
- Calories 1213 calories
Step-by-step
- In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, 2 1/2 Tbl sesame oil, ginger, brown sugar and Sriracha. The sauce will seem thick but that’s okay. Once it hits the hot noodles it will thin out.
- Set the sauce aside.
- Cook the noodles in large pot of salted boiling water to al dente, according to package instructions.
- Drain the noodles and transfer to a large serving bowl.
- Drizzle the remaining sesame oil over top and toss to coat evenly.
- Next, add in the carrots, garlic, scallions and shredded chicken.
- Using tongs or chopsticks, toss well to coat.
- Whisk sauce again, taste for hotness and pour over the chicken and noodle mixture.
- Using tongs or chopsticks, toss well to combine.
- Plate and garnish with cilantro, peanuts and sesame seeds.
Cold noodles coated in a thick, clinging emulsion of toasted sesame, sharp ginger, and pungent garlic offer a sharp contrast to tender shreds of poultry. This dish performs remarkably well when treated as a platform for second-day transformations.
The Mechanics of Cold Noodle Salads
Dense sauces containing smooth peanut butter and unrefined oils tighten significantly when chilled in a domestic refrigerator. Whisking the soy sauce, rice vinegar, and brown sugar together before adding heat ensures the starches in the peanut butter hydrate fully without seizing into lumps. Fresh ginger grated on a microplane yields volatile oils that powdered variants lack entirely. Toss the cooked udon or linguini with a portion of the sesame oil immediately after draining. This fat barrier prevents the starches from bonding into a solid mass while cooling.Managing Leftovers and Make-Ahead Prep
Sesame oil and peanut butter emulsions hold up securely in sealed glass containers for up to three days. Storage requires no special equipment beyond a standard airtight container. When working with refrigerated leftovers, avoid applying direct high heat to revive the noodles. Microwaving dishes containing high fat and protein ratios at full power can cause the sesame oil to break and separate aggressively. Instead, let the bowl sit on the counter for twenty minutes to take the chill off before serving. Alternatively, toss the cold mixture with a splash of warm water to loosen the peanut butter binder without cooking the shredded chicken further.
