Thai-Style Chicken Noodle Sauté
with Crunchy Toasted Peanuts
Cooking time
30 minutes
Servings
4
Calories
720 /serving
Let the slurping begin! These good time rice noodles are loaded with chunks of tender zucchini and bite-size chicken flavoured with Thai-style mild yellow curry. But what the kids really can’t resist are those chopped peanuts, pan-toasted for extra rich crunch.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 2 Green zucchini
- 6g Chives (or garlic chives)
- 1 Lime
- 50g Chopped peanuts
- 340g Rice noodles
- 90ml Sweet soy sauce
- 36g Mild yellow curry paste
Contains: Peanuts • Soy • Sulphites • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
15 g
Saturated Fat
3 g
Sodium
1140 mg
Total Carb
97 g
Sugars
21 g
Protein
48 g
Fibre
5 g
Preparation
Boil the noodles
- Bring a large pot of salted water to a boil.
- Off the heat, add the noodles; stir gently to separate.
- Cover and let sit for 3 to 5 min. until tender.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, juice the lime.
- Thinly slice the chives.
- Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces.
- Pat the chicken dry and cut into bite-size pieces; rub with the curry paste, a drizzle of oil and S&P.
Cook the peanuts, chicken & zucchini
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 3 to 4 min., until lightly browned.
- Add the zucchini and cook, stirring occasionally, 2 to 3 min., until partially cooked.
- Add ¼ cup water and cook, partially covered, stirring occasionally, 2 to 3 min., until the chicken* is cooked through and the zucchini is tender.
Combine the noodles
- To the pan, add the noodles, lime juice, soy sauce and S&P.
- Cook, stirring often, 30 sec. to 1 min., until coated and combined.
- Add ½ the chives; stir well.
- If the sauce seems dry, gradually add up to ½ cup water until you achieve your desired consistency.
Plate your dish
- Divide the noodles between your bowls.
- Garnish with the peanuts and remaining chives. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
