Thai Peanut Noodles with Chicken

Earlier this week I compiled a list of all the recipes I’ve posted on my blog, and put them on one page for people to look through easily (look up at the menu…). I thought it was funny that I already had two Thai Peanut Chicken recipes and was actually planning on trying a new one (this one with noodles) for dinner later that night.

This recipe, adapted from Eat Yourself Skinny, blows the other two out of the water. It has so many fresh herbs, so it tasted fresh and felt much lighter than the other ones made in a crock pot. A lot of times Thai food will make me feel so heavy, but this meal did the opposite. It also was very quick and easy. All you do is boil your noodles and mix everything else together! If you use your food processor, it’ll be even easier… I love that little gadget!

1 package of rice noodles
6 Tbsp fresh lime juice
3 Tbsp low-sodium soy sauce
3 Tbsp reduced-fat peanut butter
1 Tbsp Splenda Brown Sugar Blend (or 3 Tbsp of regular brown sugar)
1 Tbsp olive oil
1 cup cooked chicken, chopped (I used a handful of my frozen pre-cooked tyson chicken cubes and just microwaved them for 4 minutes before adding to the mixture)
1 small red bell pepper, thinly sliced
1/4 cup scallions, sliced
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped

Cook noodles according to package directions… If you end up using rice noodles, make sure you let them soak long enough so they’re not hard.  Meanwhile, whisk together peanut butter and 3 tablespoons of lime juice.  Chop up the remaining ingredients and mix everything together. Toss with the noodles.

Sidenote: The meal doesn’t reheat too well. We did eat it for leftovers the next day at lunch (because that’s the best part of making a big dinner), but you might want to cut the recipe in half (or even quarter it) so you don’t waste anything. We did find that if you put a little fresh peanut butter in after microwaving, it tasted a little better.

Photo Feb 25, 6 24 44 PM
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