Bold and Spicy Thai Peanut Noodles

01

Step 1

Start by mixing together the peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until everything is smooth and well combined. Set that aside for now.

02

Step 2

Heat 2 tablespoons of olive oil in a large pan or wok over high heat. Toss in the chicken and keep it moving around the pan for about 3 minutes, until it’s nearly cooked through. Then pour in a quarter cup of the sauce you made and cook for another minute or two, until the chicken is no longer pink inside and the juices run clear. Take the chicken out and put it in a bowl along with any juices.

03

Step 3

Turn the heat down to medium-high and add the last tablespoon of olive oil to the same pan. Throw in the carrots and stir them around for about 3 minutes until they soften a bit but still have a nice crunch. Add the bell pepper and cook for just another minute until it softens up.

04

Step 4

Now, add the chicken back into the pan along with the rest of the sauce, green onions, bean sprouts, and cilantro. Give everything a quick stir and cook just until it’s warmed through, about a minute. Keep it warm while you finish the noodles.

05

Step 5

Put the noodles in a large bowl and cover them with hot water. Let them soak until they’re soft, which should take around 5 minutes, then drain off the water.

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Step 6

Finally, toss the noodles into the pan with the chicken and veggies. Mix everything together well, then sprinkle some peanuts on top for a little crunch before serving.