This peanut sauce is seriously so good!!
Thai Peanut Chicken & Noodles
- 2 boneless chicken breasts, cut into 1-inch pieces
- 8 oz. thin spaghetti noodles, cooked or zoodles
- 1 red pepper, chopped
- 1 orange pepper, chopped
- 1/2 cup chopped red cabbage
- 1/2 cup chopped cabbage
- 1 cucumber, chopped
- 1 green onion, sliced
- 1/2 cup peanuts, roughly chopped
- cilantro
Peanut Sauce
- 1 cup creamy peanut butter
- 1/2 cup warm water
- 3-4 tbsp sriracha
- 1/4 cup lime juice
- 1/4 cup honey
- 2 tbsp toasted sesame oil
- 1/3 cup soy sauce
- 3 tbsp fresh grated ginger
- 1 tbsp minced garlic
- 1 tsp rice vinegar
In a bowl whisk together the peanut butter and water until well blended. Add sriracha and whisk until blended, then add lime juice and whisk until well blended. Add remaining ingredients and whisk until creamy and well blended.
Place the chicken into a small pan. Scoop 1/2 cup of peanut sauce into the pan and stir. Cover and refrigerate for at least 1 hour. Set the remaining sauce aside for serving.
Soak skewers in water for 30 minutes.
Heat the grill to medium-high heat. Thread chicken onto skewers and grill for 4-5 minutes per side, or until cooked. Remove the chicken from the grill and remove the chicken from the skewers.
Serve chicken on top of noodles and veggies. Top with plenty of reserved peanut sauce.
Note – this sauce can also be used as a salad dressing!
