Ingredients
4
4 servings
- •½ cup chicken stock
- •¼ cup peanut butter
- •2 tablespoons coconut aminos
- •1 tablespoon brown sugar
- •1 tablespoon lime juice
- •1 tablespoon rice wine
- •1 tablespoon Thai chile sauce
- •1 teaspoon minced garlic
- •½ teaspoon ground ginger
- •4 ounces dried rice noodles
- •1 tablespoon canola oil
- •½ cup shredded carrot
- •1 ½ pounds chicken breasts, diced
- •½ cup bean sprouts
- •2 green onions, chopped
- •¼ cup chopped peanuts, or to taste (Optional)
- •¼ cup cilantro, or to taste (Optional)
- •2 teaspoons sriracha sauce, or to taste (Optional)
Instructions
- Whisk chicken stock, peanut butter, coconut aminos, brown sugar, lime juice, rice wine, chile sauce, garlic, and ginger together in a bowl. Set sauce aside.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
- Heat oil in a skillet over medium heat. Add carrots and cook for 1 minute. Add chicken; cook and stir until chicken is no longer pink inside and juices run clear, 5 to 7 minutes. Add cooked noodles and pour sauce over noodles. Reduce heat to medium-low to prevent overcooking noodles.
- Cook and stir until sauce thickens, 3 to 5 minutes more. Stir in bean sprouts and green onions and remove from heat. Garnish with chopped peanuts, cilantro, and sriracha sauce.
Nutritional Facts
Per 4 servings
- Calories: 519
- Carbohydrate: 39g
- Fat: 20g
- Fiber: 3g
- Protein: 44g
- Sugar: 8g
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