In one of my first posts How I Eat Healthy I mention that sneaking an extra dose of veggies into my recipes is one of my favorite healthy cooking hacks. I love to really pack a dish full of nutrient rich veggies that are camouflaged by mouth watering flavors. And my Thai Chicken Peanut Noodles are a perfect example of this. These noodles are accompanied by lots of carrots and bell peppers making this a perfect healthy weeknight meal.
In fact, these Thai Chicken Peanut Noodles are probably one of the most requested dinner meals by my husband. Here’s a little quick background story about my hubs. Prior to 2011 (the year we met) his favorite (and possibly only) vegetable he ate was corn. Yup. Corn. So I had to be very clever and creative with how I proved that veggies could be amazingly delicious. My chicken peanut noodles was one of the first dishes he really enjoyed that had a healthy dose of vegetables snuck in.
Now fast forward 10 years and I make this meal on the reg. We love this dish so much that we often fight over who gets the leftovers. These noodles are just as tasty warmed up as they are the night you make them.
Start by cooking the chicken. For this dish I had cooked and shredded a bunch of chicken the night before. You could sauté and dice the chicken or boil and shred.
Next you will want to cook your noodles. You could use fettuccine or spaghetti noodles. I used these low carb linguine noodles I had hanging out in my pantry. Feel free to use rice or other grain alternative noodle if making this dish gluten free. I have used rice noodles before and they hold up well.
Next you want to slice up your veggies. I believe the fancy culinary term is to julienne. Just try to make the peppers and carrots medium thin strips.
Add your oil to a large fry pan and cook your peppers and carrots for 5-7 minutes until softened. Add garlic and cook until fragrant.
Meanwhile, mix up your Thai Peanut Sauce. Stir together peanut butter, soy sauce (Tamari if making gluten free), chicken broth, chili sauce, rice wine vinegar and sesame oil.
Add the chicken and noodles to the pan and carefully mix in the sauce. Stir until well combined and heated through.
Top with cilantro, peanuts, green onion and a lime wedge. Enjoy! Leftovers will keep in the fridge 4-5 days (if they last that long).
If you make this dish I would love to see it.
Be sure to tag @movinglikeamother!
Check out more of my favorite weeknight meals below:
Healthy Zucchini Corn and Chicken Chowder
-Monica
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- 2 Tbsp olive oil
- 1 lb Cooked Chicken Shredded or cubed
- 12 oz Cooked Linguine (Use gluten free noodles as desired)
- 3 Medium Carrots Julienned
- 1 Red Bell Pepper Thinly sliced
- 1 Orange Bell Pepper Thinly sliced
- 3 Cloves of Garlic Minced
- 1/3 Cup Peanut Butter
- 1 tsp Chili Sauce (Siracha)
- 1/3 Cup Soy Sauce or Tamari
- 1/2 Cup Reduced Sodium Chicken Broth
- 1 tsp Sesame Oil
- 1 Tbsp Rice Wine Vinegar
Ingredients
Sauce
Toppings
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- 1. Boil noodles according to box directions. Drain and set aside
- 2. Preheat oil in a large skilled. Add bell pepper and carrots. Cook for 5-7 minutes until soft. Add garlic and cook for 1 additional minute or until fragrant.
- 3. While vegetables are cooking prepare the sauce. In a medium bowl stir together peanut butter, soy sauce, chili sauce, chicken broth, sesame oil, and rice wine vinegar.
- 4. Add drained pasta, cooked chicken, and sauce into the skillet and mix until fully combined and heated through.
- 5. Top with chopped peanuts, cilantro, green onions and a lime wedge.