Thai-Style Chicken Noodle Sauté
with Crunchy Toasted Peanuts
Cooking time
30 minutes
Servings
4
Calories
720 /serving
Let the slurping begin! These good time rice noodles are loaded with chunks of tender zucchini and bite-size chicken flavoured with Thai-style mild yellow curry. But what the kids really can’t resist are those chopped peanuts, pan-toasted for extra rich crunch.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 2 Green zucchini
- 1 Lime
- 6g Chives (or garlic chives)
- 36g Mild yellow curry paste
- 50g Chopped peanuts
- 90ml Sweet soy sauce
- 340g Rice noodles
Contains: Peanuts • Soy • Sulphites • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
15 g
Saturated Fat
3 g
Sodium
1140 mg
Total Carb
97 g
Sugars
21 g
Protein
48 g
Fibre
5 g
Preparation
Boil the noodles
- Bring a large pot of salted water to a boil.
- Off the heat, add the noodles; stir gently to separate.
- Cover and let sit for 3 to 5 min. until tender.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, juice the lime.
- Thinly slice the chives.
- Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces.
- Pat the chicken dry and cut into bite-size pieces; rub with the curry paste, a drizzle of oil and S&P.
Cook the peanuts, chicken & zucchini
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 3 to 4 min., until lightly browned.
- Add the zucchini and cook, stirring occasionally, 2 to 3 min., until partially cooked.
- Add ¼ cup water and cook, partially covered, stirring occasionally, 2 to 3 min., until the chicken* is cooked through and the zucchini is tender.
Combine the noodles
- To the pan, add the noodles, lime juice, soy sauce and S&P.
- Cook, stirring often, 30 sec. to 1 min., until coated and combined.
- Add ½ the chives; stir well.
- If the sauce seems dry, gradually add up to ½ cup water until you achieve your desired consistency.
Plate your dish
- Divide the noodles between your bowls.
- Garnish with the peanuts and remaining chives. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
