Ingredients
- 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)
Why This Recipe Is So Flavorful
Kitchen Advice
- Cook the rice noodles just until tender to avoid them becoming mushy.
- Toast the peanuts lightly for extra crunch and enhanced flavor.
Step 1
Mix together the chicken stock, peanut butter, coconut aminos, brown sugar, lime juice, rice wine, chile sauce, garlic, and ginger in a bowl. Set this sauce aside for now. Next, bring a large pot of lightly salted water to a boil. Add the rice noodles and cook them uncovered, stirring occasionally, until they’re tender but still have a bit of bite—about 4 to 5 minutes.
Step 2
While the noodles cook, heat some oil in a skillet over medium heat. Toss in the carrots and let them cook for a minute or so. Then add the chicken and cook, stirring occasionally, until it’s no longer pink and the juices run clear, which should take about 5 to 7 minutes. Drain the noodles and add them to the skillet with the chicken. Pour the sauce over everything and turn the heat down to medium-low so the noodles don’t get mushy.
Step 3
Keep stirring everything together for about 3 to 5 minutes, until the sauce thickens nicely and coats the noodles. Finally, stir in the bean sprouts and green onions, then take the pan off the heat. Serve it up with a sprinkle of chopped peanuts, fresh cilantro, and a drizzle of sriracha for a little kick.
