I’ve been traveling a lot lately and with that comes plenty of time spend in airports. Without fail, every time I get to an airport I’m absolutely famished. Unfortunately for me, that’s meant a lot of less-than-healthy rushed airport meals. For my last trip, I planned ahead and made these delicious peanut noodles for my flight. I was so happy to have a delicious (and much healthier!) dinner ready for take off.
I love Thai food, but I try to stay away from ordering it out too often. When I make my own versions at home, I know exactly what’s going into my dishes and nix the extra fats and funky additives. Plus, I’d be willing to bet that this recipe start-to-finish would take less time than delivery anyway!
The sauce is the key component to this dish– it tastes exactly like the Thai satay sauce you’re used to. Creamy, spicy, and just a little sweet. To make it, I cooked a bit of garlic on the stovetop before throwing in peanut butter, coconut milk, sriracha, fish sauce, rice wine vinegar, soy, and a little brown sugar. Incredible! I recommend keeping a little extra in the fridge for a delicious afternoon snack with carrot sticks. YUM!
While the sauce was cooking I sauteed up some scallions and browned my diced chicken thighs in the same pan. At the last minute, I threw in the snow peas to cook just slightly. At the very end I tossed in some cooked noodles (I used rice noodles, but any asian-style noodle would do) and poured over the delicious peanut sauce.
A handful of bean sprouts, a sprig of cilantro, and a squeeze of lime make this noodle dish absolute perfection. Say goodbye to take-out and make this quick dish for dinner tonight. It’s just as good cold!
Thai Peanut Noodles with Chicken and Snow Peas
For the sauce:
1 tablespoon vegetable oil
2 cloves garlic, minced
3/4 cup creamy peanut butter
3/4 cup coconut milk
1 tablespoon sriracha hot sauce (more or less to taste)
3 teaspoons fish sauce
1 tablespoon rice vinegar
2-3 teaspoons soy sauce
1/4 cup brown sugar
1 tablespoon vegetable oil
4 scallions, thinly sliced
4 chicken boneless skinless chicken thighs, cut into 1″ pieces
1/2 pound snow peas
3/4 pound asian noodles of choice (rice, soba, lo mein, etc), cooked
To finish:
Cilantro leaves
Lime wedges
Bean Sprouts
In a small saucepan over medium heat, heat oil and sweat the garlic until fragrant. Add remaining ingredients and stir until smooth. Reduce heat to low and cook for about 5 minutes, until flavors have melded. Remove from heat.
In a large skillet, heat oil and cook scallions until softened. Add chicken and saute until nearly cooked through. Toss with snow peas and cook until crisp-tender and chicken is cooked through. Add cooked noodles to the skillet and pour over peanut sauce. Toss to combine.
To serve, top each serving with a handful of bean sprouts, a sprig of cilantro, and a lime wedge. Enjoy!!
Oh, and DON’T FORGET! This weekend is The Hamptons Happening! This year, David Burke will be the head chef, in addition to many other talented chefs contributing to the menu. Both Paul Ridley and Betsy Johnson will also be honored at the event. I am so excited!
Tickets are still on sale, and I encourage you to attend! Not only will you enjoy an incredible evening in the Hamptons full of fabulous food and music, but you’ll also be raising money for some of the most important scientific research of our time.
