Salon Bella Nashua

Thai Peanut Chicken Noodle Bowls with Fresh Herbs

Ingredients:

For the Chicken
1 pound boneless, skinless chicken breasts or thighs, thinly sliced
1 cup peanut sauce, divided
1 clove garlic, grated

For the Cucumber Salad
2 cups thinly sliced cucumber (about 1 large cucumber)
1/2 cup thinly sliced red onion
2 tablespoons vegetable oil
1 tablespoon rice vinegar
Salt, to taste
1 teaspoon sugar

For the Noodles and Toppings
4 ounces vermicelli noodles
2 to 3 tablespoons crushed peanuts
Fresh herbs such as mint, cilantro, and basil

Instructions:

Place the sliced chicken in a bowl. Add half of the peanut sauce and the grated garlic, then mix until the chicken is well coated. Cover and let it marinate in the refrigerator for about 30 to 60 minutes.

While the chicken marinates, prepare the cucumber salad. In a bowl, combine the sliced cucumber and red onion with vegetable oil, rice vinegar, a pinch of salt, and the sugar. Toss well and set aside so the flavors can develop.

Heat a small amount of oil in a skillet over medium heat. Add the marinated chicken in a single layer and cook for several minutes without stirring so it browns nicely. Turn the pieces and continue cooking until the chicken is fully cooked and lightly caramelized.

Cook the vermicelli noodles according to the package instructions. Drain and rinse with cold water to keep the noodles from sticking together.

Divide the noodles between serving bowls. Arrange the cooked chicken and cucumber salad on top.

Sprinkle each bowl with crushed peanuts and fresh herbs.

Add a small splash of water or soy sauce to the remaining peanut sauce to thin it slightly. Drizzle the sauce over the bowls just before serving.

Details:

prep_time: 15 minutes
cook_time: 20 minutes
total_time: 35 minutes
yield: 2–3 servings