I was browsing healthy recipes the other day and found this one. What with all the oil and peanut butter in it, it is not that light, but with the chock full of vegetables in it, it was going to be good and filling as well.
I generally dislike peanut sauces. Malaysian satay is something I can live without. I don’t even the local dish kare-kare which is peanut based. But I don’t know what it is with the noodles that I really like experimenting with them that I do end up liking these peanut based dish.
Rice Noodles in Thai Peanut Sauce Recipe (serves 2 to 3)
about 2 cups of soaked rice noodles
1 chicken breast, diced
3 shallots, minced
5 garlic cloves, minced
1/2 cup sliced carrots
1/2 cup sliced broccoli stems (or florets)
1/2 cup sliced squash
1/2 cup chicken stock
4 tablespoons of peanut butter thinned with 1/3 cup hot water
2 tablespoons of oyster sauce
2 tablespoons of calamansi juice
1 teaspoon of sugar
1 tablespoon of sesame oil
1/2 cup chopped cilantro
chopped peanuts, to taste
All the prep work must be done before hand since the cooking of the noodles is basically a stir-fry and quick to finish. Mix the oyster sauce, peanut sauce, calamansi juice, sugar, and taste. Adjust seasoning if needed
In a pan, put some oil and quickly stir fry the chicken in the hot oil. Push aside and follow with the next five ingredients, moving around the ingredients in the pan for every addition. Add in the chicken stock and let all the vegetables cook properly. Add the noodles and half of the peanut sauce and toss. I added more chicken stock since it was dried up in cooking the vegetables. This allows for easy tossing. Add the rest of the peanut sauce if needed. I added in some chili flakes to spice it up. Then toss in the cilantro and chives. Top with ground peanuts.