Thai Peanut Noodles

From The Culinary Couple | Source Iowa Girl Eats

Ingredients for Stir-Fry

  • 4 oz cooked rice noodles (or fettuccine)
  • 2 teaspoons peanut oil, divided
  • 1 large chicken breast, cut into bite-sized pieces
  • salt and pepper to taste
  • 2 green onions, sliced
  • 1 cup coleslaw mix
  • 1/2 cup sugar snap peas
  • 1/2 cup asparagus, cut into 2-inch pieces
  • 2 garlic cloves, minced
  • 1 egg
  • dash of sesame oil
  • 1/4 cup peanuts, chopped

Ingredients for Sauce

  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 4 teaspoons granulated sugar
  • 4 teaspoons natural peanut butter
  • 2 tablespoons water
  • 2 teaspoons chili garlic paste


  1. Add sauce ingredients to a microwave-safe bowl. Microwave for 20 seconds, then stir until smooth. Set aside.
  2. Heat wok on medium-high heat, and add 1 teaspoon of peanut oil. Season chicken with salt and pepper, then add to wok and cook, stirring frequently, until done. Remove and set aside.
  3. Add the other teaspoon of peanut oil to the wok. Add green onions, garlic, sugar snap peas, asparagus, broccoli, and coleslaw mix. Cook, stirring frequently, until vegetables are tender and coleslaw is wilted, about 3 to 4 minutes. Remove and set aside.
  4. In a small dish, whisk together egg and a dash of sesame oil. Add to wok and stir constantly until soft scrambled.
  5. Add cooked chicken and vegetables back into wok, along with cooked noodles. Pour sauce over top, and toss to combine.
  6. Garnish with chopped peanuts and extra sliced green onions (and more chili garlic paste, if your name is Nick).