Ingredients:
- Kosher salt
- 8 oz. thick rice noodles
- 1/2 c. no-sugar-added creamy peanut butter
- 3 Tbsp. sweet chili sauce
- 2 Tbsp. tamari or soy sauce
- 1 Tbsp. sriracha
- 1/2 tsp. finely grated lime zest
- 2 Tbsp. fresh lime juice
- 2 Tbsp. vegetable or canola oil
- 2 small or 1 large boneless, skinless chicken breasts (about 8 oz.), chopped into 1/2″ pieces
- 1 small red bell pepper, seeds and ribs removed, thinly sliced
- 3 cloves garlic, thinly sliced
- 3 scallions, white and green parts separated, thinly sliced
- 2 Tbsp. finely chopped peeled ginger
- 1/2 c. fresh cilantro leaves
- 1/2 c. small fresh basil leaves
- 1/3 c. roasted salted peanuts, finely chopped
Directions:
Step 1
- Bring a medium pot of water to a boil; generously season with salt. Add noodles and stir to prevent sticking. Remove from heat and let soak until tender, 13 to 15 minutes. Drain in a colander and rinse with cold water.
Step 2
- Meanwhile, in a medium bowl, whisk peanut butter, chili sauce, tamari, sriracha, lime zest, lime juice, 1/4 teaspoon salt, and 1/4 cup warm water until smooth; set aside.
Step 3
- In a large skillet over medium-high heat, heat oil. Add chicken, season with salt, and cook, stirring often, until lightly golden in spots and almost cooked through, about 4 minutes. Add bell pepper, garlic, white scallion parts, and ginger; season with salt, if needed. Reduce heat to medium and cook, stirring often, until peppers are tender, about 3 minutes more.
Step 4
- Add noodles to pan and toss well to combine. Remove from heat and add reserved sauce. Toss to coat in sauce.
Step 5
- Divide noodles among bowls. Top with green scallion parts, cilantro, basil, and peanuts. Serve with lime wedges alongside.