Instructions:
Cook the Noodles:
Prepare the Noodles:
Cook the rice noodles or spaghetti according to the package instructions. Drain and set aside.
Prepare the Chicken:
Season and Cook the Chicken:
Season the sliced chicken with salt and pepper.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken in a single layer and cook for 4-5 minutes per side, or until fully cooked and golden brown. Remove from the skillet and set aside.
Make the Peanut Sauce:
Combine Sauce Ingredients:
In a bowl, whisk together peanut butter, soy sauce, rice vinegar, hoisin sauce, brown sugar (or honey), chili garlic sauce, grated ginger, and minced garlic.
Add water, a little at a time, until you reach your desired consistency (the sauce should be creamy but pourable).
Cook the Vegetables:
Stir-Fry the Vegetables:
In the same skillet or wok used for the chicken, add 2 tablespoons of vegetable oil.
Add the sliced red bell pepper, shredded carrots, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Combine Everything:
Add Noodles and Sauce:
Return the cooked chicken to the skillet with the vegetables.
Add the cooked noodles and pour the peanut sauce over everything. Toss to coat well and heat through for about 2-3 minutes.
Serve:
Plate the Dish:
Divide the spicy Thai peanut noodles with chicken among serving plates.
Garnish:
Garnish with sliced green onions, chopped fresh cilantro, and lime wedges.
Tips:
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