Thai Peanut Noodles

🧂 Ingredients

• 250 grams dried flat rice noodles
• 1 boneless, skinless chicken thigh
• 1 head baby bok choy
• 1 clove garlic

  minced
• 2 tbsp canola oil
• 2 cloves garlic
• 1 red chilli
• 1/4 tsp brown sugar
• 1 tbsp canola oil
• 3 1/2 tbsp smooth peanut butter
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp brown sugar
• 1/4 cup warm water
• 1/2 tsp salt
• 1/4 cup low sodium soy sauce
• 1 clove garlic

  minced
• 1 tbsp brown sugar
• 1 1/2 - 2 tbsp lime juice
• 2 tbsp coriander

  chopped
• 2 tbsp green onions

  chopped

Instructions

• 1 To make the chicken marinade, combine 1/4 cup of low-sodium soy sauce, 1 garlic
  clove minced, and 1 tbsp of brown sugar in a bowl. Marinate the chicken in the
  mixture for at least 20 minutes, making sure that it is well submerged and all
  of its surfaces are covered by the marinade.
• 2 To make the noodle sauce, combine 3 1/2 tbsp of smooth peanut butter, 3 tbsp of
  soy sauce, 1 tbsp of fish sauce, 2 tbsp brown sugar, 1/4 cup of warm water, and
  1/2 tsp of salt in a mixing bowl using a whisk until smooth. Set aside. Grind 2
  cloves of garlic, 1 red chilli, 1/4 tbsp brown sugar, and 1 tbsp canola oil
  together using a mortar and pestle or a food processor until they become a
  paste. Set aside.
• 3 Cook the flat rice noodles according to packaging's instructions. Drain off
  excess water and set aside.
• 4 In a wok or a frying pan, heat about 1 tbsp of canola oil over medium high heat.
  Add in 1 clove of garlic minced and stir fry until fragrant and tender. Add in
  the baby bok choys and stir fry until cooked, about 3-5 minutes. Remove the bok
  choys from the pan and set aside. 
• 5 To make the chicken, add about 1/2 tbsp of canola oil onto a pan and cook the
  marinated chicken over medium high heat on a frying pan for about 4-5 minutes on
  each side or until cooked thoroughly. Make sure the pan is not too hot and be
  careful not to burn the exterior. Remove from heat and let cool. Once the
  chicken is cooled, cut into smaller, bite-sized pieces.
• 6 Add another 1 tablespoon of canola oil to a wok or a pan and heat over medium
  high heat. Add the garlic-chilli paste and stir fry until fragrant, about 20
  seconds. Stir in the peanut butter noodle sauce mixture and stir for about 2
  minutes. Add in the cooked rice noodles, chicken, and baby bok choys and mix
  well until all the noodles are covered with the sauce. If the sauce is too
  thick, add about 1 tbsp of warm water.
• 7 Once the noodle is well covered with the sauce, turn off the heat and add in 1
  1/2 to 2 tbsp of lime juice, chopped coriander, and chopped green onions and mix
  well.

Nutrition Info