Bangkok Peanut Noodle
Stir-fried noodles dressed in peanut sauce with lime, fish sauce, and chili heat. Hot or room-temperature noodle dish tossed with protein and vegetables.
Ingredients
Method
Bring salted water to boil in a large pot. Add rice noodles and cook until tender, about 4–5 minutes. Drain and set aside.
In a small bowl, whisk together peanut butter, lime juice, fish sauce, sugar, and red chili flakes until smooth. Taste and adjust seasoning.
Heat peanut oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger; stir-fry 30 seconds until fragrant.
Add chicken (or protein of choice) and cook until just cooked through, 3–4 minutes for thin slices. If using tofu, warm for 1–2 minutes.
Add cooked noodles to the skillet. Pour sauce over and toss until noodles are evenly coated, about 1 minute.
Transfer to a serving bowl. Top with cucumber, carrot, green onion, sesame seeds, and fresh mint. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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