For the peanut noodles, I started by adding sesame oil to a large pan and added two diced chicken breasts. On a separate element I put on a large pot of water. Just as the chicken had finished cooking I put five packs of noodles into the boiling water. While the noodles were cooking I made the peanut sauce combining smooth peanut butter, soy sauce, sesame oil, brown sugar, chili paste, rice vinegar, garlic cloves, ground ginger and water. The sauce was then added to the chicken to simmer for about 2 minutes. Next, the water from the noodles was drained and the sauce and chicken were added to the noodles to serve and enjoy.
Ingredients:
– 1/4 cup of smooth peanut butter
– 1/4 cup of soy sauce
– 1 teaspoon of sesame oil
– 2 tablespoons of brown sugar
– 1/2 teaspoon of chili paste
– 1 tablespoon of rice vinegar
– 2 cloves of garlic
– 1/4 teaspoon of ground ginger
– 3 tablespoons of water
– 5 small packs of noodles
This recipe was taken from (https://www.crunchycreamysweet.com/thai-peanut-noodles/). This recipe had 2 slight variations, rather than using low-sodium soy sauce I used gluten free soy sauce, and I used different noodles. Making the sauce and cooking the chicken were the most time consuming parts of the recipe, otherwise it was relatively straight forward. Working with peanut butter was a little challenging since it sticks to everything and is difficult to mix with other ingredients. The noodles used were thick noodles and absorbed a lot of the sauce, therefore I had to make more sauce to cover the entirety of the dish. Overall, since I’m still relatively new to cooking, I make a lot of mistakes, but this was my least flawed recipe yet. The peanut butter, brown sugar and chili paste combined to make a sweet, spicy and creamy texture that I really enjoyed. This dish is calorie dense so a small bowl fills you up very quickly. Next time, I may add sliced carrots, peppers or green onion to add a freshness and more nutritional value.
Photos taken by me