Thai Chicken Peanut Noodles, from Gael

Thai Chicken Peanut Noodles, from Gael

--Made from the Plated meal-kit service, 6-19-19

Yum! These are really good noodles. I served this cold and it was excellent.

Comments from Plated: "Who knew it was so easy making this takeout favorite at home? Chewy long life noodles are cooked with crisp-tender snow peas, then tossed with shredded chicken and a creamy sauce of fresh ginger, soy, garlic, peanut butter, and scallions. Add a drizzle of Sriracha if you like a little heat, then garnish with sesame seeds for crunch. 20–30 minutes 540 calories per serving."

Ingredients
2 boneless skinless chicken breasts
4 mini sweet peppers
2 scallions
⅛ ounce ginger
1 clove garlic
8 ounces long life noodles
3 ounces snow peas
1 packet peanut butter
3 packets gluten-free soy sauce
1 packet Sriracha
1 teaspoon sesame seeds

1. Cook chicken
Bring a medium pot of water to a boil over high heat. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board; set aside to rest.

2. Prepare ingredients
While chicken cooks, rinse all produce. Thinly slice mini peppers crosswise, discarding seeds and stems. Trim and discard scallion roots, then mince, keeping whites and light greens separate from dark greens.

3. Make ginger-garlic paste
Trim and discard skin of ginger (see recipe tip). Mince garlic and ginger, then combine on cutting board and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle. Repeat until ginger and garlic are broken down and a paste forms.

4. Cook noodles and snow peas
Season boiling water generously with salt. Over a clean, dry surface, use your hands to gently separate long life noodles (see recipe tip). Add snow peas and noodles to boiling water and cook, stirring occasionally to prevent sticking, until noodles are al dente and snow peas are tender, 2–3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking.

5. Make peanut sauce and shred chicken
In a large bowl, whisk together peanut butter, soy sauce, ginger-garlic paste, and scallion whites and light greens. Adding 1 tablespoon at a time, slowly whisk in up to 3 tablespoons warm water until sauce is smooth and pourable. Taste and season with salt and black pepper as desired; set aside for the next step. Shred rested chicken using 2 forks or roughly chop.

6. Plate peanut noodles

To bowl with peanut sauce, add shredded chicken, mini peppers, cooked noodles and snow peas, scallion dark greens, and ⅛ teaspoon salt. Toss to coat, then divide between serving plates. Drizzle over Sriracha (feel free to use less for milder heat) and garnish with sesame seeds. Enjoy!