We eat stir-fry at least twice a month. (Nick would eat it more often, if I let him.) Our favorite version includes sesame oil and oyster sauce, garlic and ginger, mushrooms and bean sprouts, and noodles. However, our go-to dish may now have some competition for the top spot.
This recipe comes from Iowa Girl Eats. The sauce is simple, the veggies are plentiful, and the peanuts are salty and crunchy.
First combine rice vinegar, soy sauce, sugar, peanut butter, water, and chili garlic paste (found in the Asian aisle of your supermarket). Microwave for 20 seconds, whisk until smooth, and set aside.
Then slice and cook 1 large chicken breast in peanut oil. (You could also easily omit this or substitute tofu for a vegetarian version.) Remove and set aside.
The veggies come next. We used green onions, garlic, sugar snap peas, asparagus, broccoli, and coleslaw mix. Be creative!
Add more peanut oil to the wok, and saute the mixture.
Whisk 1 egg with a dash of sesame oil …
… and quickly scramble it in the pan.
Add cooked chicken and vegetables, along with cooked noodles and sauce, back to the wok, and toss to combine.
Garnish with chopped peanuts and sliced green onions. Devour!
(See that extra spoonful of red sauce on Nick’s plate? That’s the chili garlic paste; he couldn’t get enough of it.)
Do you have a favorite stir-fry?
Thai Peanut Noodles
Ingredients for Stir-Fry
- 4 oz cooked rice noodles (or fettuccine)
- 2 teaspoons peanut oil, divided
- 1 large chicken breast, cut into bite-sized pieces
- salt and pepper to taste
- 2 green onions, sliced
- 1 cup coleslaw mix
- 1/2 cup sugar snap peas
- 1/2 cup asparagus, cut into 2-inch pieces
- 2 garlic cloves, minced
- 1 egg
- dash of sesame oil
- 1/4 cup peanuts, chopped
Ingredients for Sauce
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 4 teaspoons granulated sugar
- 4 teaspoons natural peanut butter
- 2 tablespoons water
- 2 teaspoons chili garlic paste
- Add sauce ingredients to a microwave-safe bowl. Microwave for 20 seconds, then stir until smooth. Set aside.
- Heat wok on medium-high heat, and add 1 teaspoon of peanut oil. Season chicken with salt and pepper, then add to wok and cook, stirring frequently, until done. Remove and set aside.
- Add the other teaspoon of peanut oil to the wok. Add green onions, garlic, sugar snap peas, asparagus, broccoli, and coleslaw mix. Cook, stirring frequently, until vegetables are tender and coleslaw is wilted, about 3 to 4 minutes. Remove and set aside.
- In a small dish, whisk together egg and a dash of sesame oil. Add to wok and stir constantly until soft scrambled.
- Add cooked chicken and vegetables back into wok, along with cooked noodles. Pour sauce over top, and toss to combine.
- Garnish with chopped peanuts and extra sliced green onions (and more chili garlic paste, if your name is Nick).
(adapted from Iowa Girl Eats)