Thai Style Noodles With Chicken, Broccoli And Peanuts

Thai Style Noodles With Chicken, Broccoli and Peanuts

My recipe for Thai Style Noodles With Chicken, Broccoli and Peanuts will remind you of the ever popular Pad Thai dish that everyone seems to love.

While not an authentic dish that you might find in Thailand, the recipe does have all the umami flavors you would expect and is made with ingredients that you should be able to buy at your local market. If you are like me and can’t find good Thai food in a restaurant just around the corner from your home, then this is an easy recipe that you can prepare yourself the next time you want a taste of Thai .

Thai Style Noodles With Chicken, Broccoli and Peanuts
Thai Style Noodles With Chicken, Broccoli And Peanuts

This is a recipe that can be put together very quickly so make sure you have all your ingredients prepped and ready before you start cooking. Remember that the mincing and dicing of ingredients takes longer than the actual cooking of most stir fry meals.

Thai Style Noodles With Chicken, Broccoli And Peanuts

Serves 2 adjust the recipe accordingly

Thai Style Noodles With Chicken, Broccoli And Peanuts

  • 6 oz. rice noodles, soaked according to package directions or you can use other noodles of your choice*
  • 2 Tbsp. peanut or canola oil for stir frying
  • 2 c. broccoli florets, cut in half if large, blanched for 30 seconds, drained, blotted dry
  • 1/2 small onion, cut into slices
  • 1 red bell pepper, seeded and sliced into uniform pieces
  • 1/2 lb. boneless, skinless chicken thighs or breasts, sliced 1/4 inch across the grain
  • peanut ginger sauce (see recipe below) or store bought
  • 1/4 c. more or less of dry roasted peanuts
  • 1 lime, cut into wedges (optional)

*Soak the rice noodles in hot water, according to package directions, until softened. Rinse under cold water, then drain well. Transfer to a bowl, drizzle with 1 or 2 tsp. of oil and toss to coat to prevent sticking together. If using another kind of noodle, cook al dente then drizzle with oil until ready to use.

Heat the oil in a sauté pan or wok until hot but not smoking. Add the broccoli, onion and red bell pepper and cook until just tender crisp. Remove with a slotted spoon to a bowl. Add the chicken and cook, stirring, until lightly brown, about 3 or 4 minutes then remove to the bowl with the vegetables. Add the peanut ginger sauce and noodles to the sauté pan  and toss well. Return the chicken and vegetable mixture to the pan along with the peanuts, tossing for another minute until everything is well coated  with sauce. Serve immediately with wedges of lime to squeeze on top, if desired.

Peanut Ginger Sauce*

  • 2 tsp. peanut oil
  • 2 tsp. sesame seed oil
  • 1 garlic clove, finely minced
  • 1 inch piece of fresh ginger, peeled and grated
  • 3 Tbsp. natural peanut butter
  • 2 Tbsp. tamari sauce or soy sauce
  • 2 Tbsp. sweet Thai chili sauce, or to taste
  • 1 Tbsp. rice wine vinegar
  • 1 tsp. sriracha, or to taste
  • 1 tsp. fish sauce
  • juice from 1/2 lime
  • 1/2 c. chicken stock, more if necessary

Heat the oils in a small saucepan over medium heat, add the garlic and cook for 30 seconds. Add all the other ingredients except the chicken stock and simmer until the peanut butter is melted and smooth. Slowly add the chicken stock a little. at a time, until the desired consistency. Taste and adjust the seasonings, if necessary. Keep sauce warm. *If you don’t want to make the sauce from scratch, you can use store bough peanut sauce and thin with chicken stock to the desired consistency.

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If you are lucky enough to have a great Thai restaurant near you, you might think “why should I try this recipe” at home. I would answer that it is easy, delicious and is adaptable to your own tastes. As you can see, I added broccoli to my recipe to add more vegetables to our diet. If you have a member of your family who doesn’t care for broccoli, you could add in carrots, scallions or other vegetables of your choice. Want a really spicy dish, add sliced Thai bird chilies to the dish. Looking for a little additional sweetness, try adding palm sugar or a little dark brown sugar. Make Thai style noodles with chicken, broccoli and peanuts your own way and I think you will be pleased with the quick and flavorful meal.

 

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I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

42 thoughts on “Thai Style Noodles With Chicken, Broccoli And Peanuts

  1. This is an excellent recipe, Karen. I’m excited to try it. I can say that where we live there isn’t any shortage of Thai restaurants. But I like to cook and I enjoy controlling the ingredients and knowing that I’m not adding in unnecessary oil, as just one example. This recipe sounds so satisfying!

  2. This is an awesome recipe, Karen. I’d like to ask you if substituting something for the peanuts would change the recipe too much, and any suggestions? I simply don’t like peanuts in any foods, nor peanut butter. Alone is okay–just not in foods or sweets.

    Jane

  3. The peanut ginger sauce sounds amazing. We have a decent local Thai place, but they don’t have a dish quite like this. I’m looking forward to shaking this one up in my wok. Unfortunately, we’re a nut-free house, so I’ll be giving this one a go with sunflower butter and see how it tastes.

  4. I have a wonderful thai Pad Thai recipe but it takes forever to make because the sauces are all home-made! What a great weeknight dish that packs all the flavours. Love that it is so versatile too; I always have frozen broccoli and cauliflower on hand to the veggies are all taken care of!

  5. We had a Thai exchange student and she taught me a few things to make. Since she left I’ve not tried very many Thai dishes though P loves that food. Maybe I’ll start with your recipe.

  6. These noodles look so yummy and super inviting. I cannot wait to try them. Yum! making Thai food sometimes intimidates me but this one I think I can try.

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