Try saying that ten times fast! Do I have a recipe to share with you guys, it’s spicy, it’s peanut flavored, and it’s packed with nutrient rich foods. Winner winner chicken dinner! No but literally, there really is chicken in there too. Last night I was performing my SSB (single self behavior) because Damien was out with an office for dinner and drinks. Usually I take this as an opportunity to make meals that he won’t necessarily like. Will he eat it? Yes, but that’s because he’s a Mr. Fatty Pants. So after thinking about what I had in the cupboard to make a meal, my mind came to the conclusion that I would like a noodle bowl. More specifically, a thai peanut noodle bowl.

In a pure stroke of genius, I realized that I had these Wasabi and Soy Sauce almonds to chop and put on top. It made it sooo good. Salty, spicy, and crunchy. So, first I gathered my ingredients to show to my blog friends. Please ignore the broccoli (that was about to die)…

Please also ignore the mushrooms that I decided not to use. Clearly this dish came together completely on the fly. First, I set the oven for 350 degrees and liberally seasoned two chicken breasts with salt and pepper. You could absolutely use the grill, but I was lazy, or any leftover grilled/baked chicken that you have on hand. I cooked those suckers for about 20-25 minutes and set aside. In the meantime I whisked together my sauce which consisted of sesame oil, lemon juice, Sriracha, red pepper flakes, soy sauce, peanut butter, minced garlic, chicken stock and Splenda.

Yum. Brown sludge. Looks questionable, tastes delish. Also, you can note that I need some big girl bowls to mix in…tupperware bowls do not a cook make. You will notice that this is a recurring theme in my cooking. Then I started boiling my water for the noodle part of this noodle bowl. Just a small pot, because I wanted more veggies and chicken than noodles. I used linguine, because that is what I had on hand, but rice noodles would be incredible. Then I chopped my veggies to add to the stirfry.

For me, this was carrots, red pepper, edamame, broccoli and onion. But you can really use any kind of veggies that you want here. Just take your crisper drawer, and unload. Dice your chicken here, and check/drain your noodles, because this comes together fast! I started by sauteeing the little kiddies in a large (but not large enough, clearly) pan with some cooking spray.

Get’em soft, but still crisp (I like some bite to my carrots and broccoli) which took about 5-7 minutes for me. Then, add your noodles, chicken and sauce.

Yikes! My nail polish is chipped. Somehow I managed to read about half of a new book yesterday, another Gregor the Overlander adventure!, but did not have time for a manicure. The shame. Anywho, stir the peanutty goodness to coat the veggies, noodles, and chicken. Chop some Wasabi and Soy Sauce almonds for the top, then plate and eat. All of this took me about 45 minutes. But if you have chopped veggies and chicken ready, this could be together in a flash.
Thai Chicken Peanut Noodle Stir Fry
Recipe by me!
Serves 2 very hungry adults
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
2 Chicken breasts
1/2 cup red pepper
1/2 cup carrots
1 cup of broccoli
1/4 small onion, sliced
2-3 oz. of rice noodles, or pasta of your choice
For the sauce:
1/2 tsp. Sesame oil
1/2 tsp. Lemon juice
1/8 tsp. Sriracha (or more, if you like it spicy)
Dash of red pepper flakes
2 Tbsp. soy sauce
1 Tbsp. peanut butter (I used Simply Jif)
1 clove of garlic, minced
1/4 cup Chicken stock
1/8 tsp. Splenda
Directions:
If not using leftover chicken, preheat oven to 350 degrees and liberally salt and pepper the chicken. Bake for 20-25 minutes until juices run clear. Set aside to cool slightly. Follow ingredients to cook pasta or rice noodles. Whisk together ingredients for sauce: sesame oil, lemon juice, Sriracha, red pepper flake, soy sauce, peanut butter, minced garlic, chicken stock, and Splenda. Set sauce aside. Chop veggies, and dice chicken. Using a LARGE pan, spray with cooking oil and begin sauteeing veggies at medium high heat for 5-8 minutes until tender crisp. Add diced chicken, cooked noodles and sauce, making sure to coat it all. Turn off heat, and chop Wasabi and Soy Sauce almonds. Plate noodle stirfry and top with almonds. Enjoy!
