Quick Thai Noodles

  • 8 oz. rice noodles
  • 1/4 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup vegetable oil
  • 8 oz. chicken breast, cut thinly into strips
  • 3 to 4 green onions, julienne style
  • 1 medium carrot, grated
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup red bell pepper, cut into strips (optional)
  • Chopped peanuts (optional)

Prepare the noodles according to the package directions. Drain well; rinse with cold water for 30 seconds. Set aside.

Combine the peanut butter, soy sauce and red pepper flakes in a bowl with a wire whisk. Set aside.

Heat the oil over medium heat in a wok or large frying pan. Add the chicken. Stir-fry for 1 minute or until done.

Add the softened noodles and peanut butter mixture to the wok or large frying pan. Stir-fry for 3 to 5 minutes. Toss with the green onions, carrots, cilantro and red bell pepper, if desired. Garnish with the chopped peanuts, if desired. Serve immediately.

  • Yields: 2 to 4 servings
  • Preparation Time: 15 minutes
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