Thai Rice Noodles in Peanut Sauce

I love noodles, and I love peanut butter, so when I got the chance to create something just

for myself to indulge in, I came up with this one-pot Asian-inspired dish.

Serve with crushed red pepper flakes and sesame seeds. Sprinkle a teaspoon of roasted and salted peanuts for more peanut flavor and some crunch!

Yield: Serves 2-3

Difficulty Level: Easy

Prep Time: 10-15 minutes

Cooking Time: Under 30 minutes

Ingredients

1 pound chicken thighs, skinless and boneless

1 large floret of broccoli

1 10 oz pack of wide rice noodles

2 tablespoons avocado oil

Salt and pepper to taste

Sauce:

1/2 cup peanut butter

1 1/2 cups chicken stock

1 tablespoon avocado oil

2 tablespoons honey

1 tablespoon siracha sauce

1 tablespoon miso paste

1 tablespoon rice vinegar

1 tablespoon tamari

3-4 garlic cloves, minced

1 1/2 teaspoon fresh ginger, minced

Instructions

Prepare the noodles as per package

Cut chicken into 1-inch pieces

Cut broccoli into bite-size pieces

Combine garlic, ginger, and all sauce ingredients into a *bowl and mix until well combined.

Heat oil on medium-high heat in a large saucepan, preferably a wide-opened style.

Add chicken and cook for about 3-4 minutes.

Add salt and pepper to taste, and mix.

Add broccoli, mix, cover, and cook for about 1-2 minutes.

Pour in the peanut sauce and stir everything together.

Reduce heat to medium-low, and add the noodles. Combine until all the noodles are coated in the sauce. Cover and cook another 1-2 minutes.

Serve hot.

TIP:

The sauce will yield about 2 cups, requiring a large enough bowl to combine the sauce.

My go-to is a 2-cup measuring jug, making mixing and pouring super easy.