Chef Drtybrshs's Note:
A spicy thai-inspired dish with rice noodles and a sweet peanut curry sauce! Loaded with veggies and chicken. My family likes to run/workout a lot and they love this dish because it is loaded with protein, veggies, carbs, and good fats. They call it "Magic Noodles" because it fuels their workouts.
My Private Note
Units: US | Metric
- 1 (14 ounce) package of linguine style rice noodles
- 1 1/2 cups peanut butter (chunky is good!)
- 2 tablespoons Thai sweet chili sauce (1 tablespoon if you don't enjoy a little kick!)
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar, level
- 2 tablespoons yellow curry paste (red works too!)
- 2 (10 ounce) cans coconut milk (shake well before opening)
- 1/2 cup chopped peanuts
- 1Begin by poaching the chicken breast. (If you are using tofu, bake, fry, or steam your tofu. That is up to you!).
- 2Wrap chicken in a tin-foil wrapper and place in a baking dish. Bake at 425 for about 30 minutes or until cooked completely through. While the chicken is baking, begin the sauce.
- 3Pour the coconut milk into a large skillet with high sides and gently warm on medium heat for a couple minutes. Add the peanut butter and melt. As the peanut butter melts, add in the rest of the sauce (save 1/2 cup chopped peanuts) ingredients and stir fully. Let gently simmer on low heat for about 10 minutes.
- 4Start a large pot of water to boil for the noodles.
- 5Rinse and slice the peppers into thin strips.
- 6Rinse the rest of the veggies and add all of the veggies to the sauce.
- 7Cover and let continue to simmer on lowest heat.
- 8When the chicken is finished cooking, remove it from the oven and the foil & let it rest for a few minutes or until cool enough to slice. Slice the chicken into slices or chunks and add to the sauce and toss.
- 9Rice noodles cook fairly quickly, so keep your eye on them. Add rice noodles to boiling water and let cook according to the package directions (about 6-8 minutes). Test by eating one of the noodles for doneness. Noodle should be al dente -- cooked but not overcooked.
- 10Drain noodles.
- 11Turn off heat.
- 12Add a small amount of the coconut peanut butter sauce to the large pasta pot.
- 13Return the noodles to the pot.
- 14Pour the rest of the sauce with veggies on top of the noodles.
- 15Toss thoroughly.
- 16Serve with a garnish of chopped peanuts on top.
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Nutritional Facts for Magic Noodles (Spicy Thai Peanut Curry Noodles)
Serving Size: 1 (252 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 972.8
- Calories from Fat 539
- Total Fat 59.9 g
- Saturated Fat 24.1 g
- Cholesterol 24.1 mg
- Sodium 739.1 mg
- Total Carbohydrate 84.2 g
- Dietary Fiber 9.3 g
- Sugars 16.8 g
- Protein 33.2 g
The following items or measurements are not included:
yellow curry paste