Rice Noodles with Coconut Peanut Sauce

29 May

Thick rice noodles with chicken and fresh vegetables in a coconut peanut sauce.

  • 1 package of thick rice noodles, soaked in hot tap water for half an hour
  • 1lb of boneless, skinless chicken thighs, cut into small bite size pieces
  • 2 tbsps of corn starch
  • 1 red pepper, sliced
  • a large handful of green beans, trimmed and cut into 1.5 inch lengths
  • 1 small onion, peeled and sliced
  • 1 large egg
  • about 100 g of medium firm tofu, cut into large chunks
  • 3 cloves of garlic, peeled and finely chopped
  • 1 tbsp of ginger, peeled and finely chopped
  • 2 tbsps of soy sauce
  • 3 tbsps of extra virgin olive oil
  • salt and pepper to taste
  • chicken broth, optional (can substitute with water)

Thick rice noodles soaking in hot tap water.

Green beans, red pepper, onions, garlic and ginger.

Medium firm tofu.

Coconut Peanut Sauce

  • one can of coconut milk
  • juice of one lime (TIP: roll the lime on a hard surface several times before juicing.  This makes the lime a little bit juicer.)
  • 2 tbsps of sugar
  • 4 tbsps of soy sauce
  • 1/3 cup of smooth peanut butter

In a bowl, combine all of the sauce ingredients.  Feel free to adjust the quantities to your own preferences.

Coconut peanut butter sauce.

In another bowl, mix the chicken, corn starch, 1/4 cup of cold tap water, salt and pepper.  The cornstarch and water will keep the chicken moist during the cooking process.  Omit the chicken for a vegetarian friendly version and if desired add more vegetables such as carrots, green onions, bean sprouts and/or broccoli.

Skinless boneless chicken thighs mixed with cornstarch, water and a sprinkle of salt and pepper.

Heat a large pan (or wok) on high.  Once the pan is hot, add the oil, garlic and ginger.  When the garlic begins to brown, add in the chicken and cook until the chicken is almost finished, then add in the onions, green beans and red pepper. Also add in the soy sauce and a splash of chicken broth (or water). Once the chicken is cooked and the vegetables are soft, make a hole in the center of your pan and add in the egg.  Scramble it and also add a light sprinkle of salt over the egg and vegetables. Mix well and then add in the sauce.

Chicken and vegetable "well" with an egg inside the well.

Chicken, egg and vegetables cooking in coconut peanut butter sauce.

When the sauce begins to bubble, add in the tofu. Cook until the tofu is heated through, then drain the noodles and add them into the pan. If the noodles appear dry, add a splash of chicken broth or water.  Once the noodles are soft and completely heated through, remove from stove burner and serve immediately. Top with crushed peanuts and freshly squeezed lime juice if desired.  (Alternatively, rather than adding the noodles, you can serve the chicken and vegetable coconut peanut butter sauce with rice.)

Rice noodles with chicken in a coconut peanut sauce.

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