Southeast AsianDifficulty: medium

Rice Noodles with Peanut Sauce

Name: Rice Noodles with Peanut Sauce
Cuisine: Southeast Asian
Ingredients: 100 g Real Thai Rice Stick; 2 cups of water (for soaking); 2 cups water (for boiling); 2 tbsp dark soy sauce; 2 tbsp hot water; 1 ½ tbsp smooth peanut butter; 1 tbsp chilli sauce; 2 tsp chilli paste; 1 tsp brown sugar; 1 tsp lime juice; ½ tsp sesame oil; 1/8 tsp salt; 1 tbsp oil; 150 g boneless chicken (thinly sliced to 1–2-inch pieces); ¼ tsp salt; 1/8 tsp chilli powder; 1 tbsp spring onion whites thinly sliced; 1 tsp minced garlic; ¼ cup spring onion greens (cut to 2-inch pieces); 1 tsp sesame seeds

A sweet-savoury peanut sauce, aromatic spring onion and noodles that soak up both — we made ours with an extra kick of chilli. The noodles are Real Thai Rice Stick, from the Real Thai range we supply here. Cooked, they turn soft and chewy without being so thick that they bury the sauce, which makes them equally at home in stir-fries and soups. Sering size: 1-2

Prep Time

0 mins

Cook Time

0 mins

Yield

4 Servings

Ingredients List

To boil the noodle
100 g Real Thai Rice Stick
2 cups of water (for soaking)
2 cups water (for boiling)
For the sauce
2 tbsp dark soy sauce
2 tbsp hot water
1 ½ tbsp smooth peanut butter
1 tbsp chilli sauce
2 tsp chilli paste
1 tsp brown sugar
1 tsp lime juice
½ tsp sesame oil
1/8 tsp salt
To prepare the noodles
1 tbsp oil
150 g boneless chicken (thinly sliced to 1–2-inch pieces)
¼ tsp salt
1/8 tsp chilli powder
1 tbsp spring onion whites thinly sliced
1 tsp minced garlic
¼ cup spring onion greens (cut to 2-inch pieces)
1 tsp sesame seeds

Step-by-Step Method

1
Add 100g Real Thai Rice Sticks to a bowl along with 2 cups of water. Soak for 10 minutes (mix them around occasionally while soaking so it soaks evenly).
2
Bring 2 cups of water to boil in a small pot (this will take around 2 to 3 minutes on high heat). Then add Real Thai Rice Sticks and cook for 2 to 3 minutes or until soft and chewy. Once the noodles are done, drain the water and set aside.
3
In a small bowl, mix together 2 tbsp dark soy sauce, 2 tbsp hot water, 1 ½ tbsp smooth peanut butter, 1 tbsp chilli sauce, 2 tsp chilli paste, 1 tsp brown sugar, 1 tsp lime juice, and ½ tsp sesame oil. Then add in 1/8 tsp salt to balance out the flavours and set aside.
4
Heat up 1 tbsp oil in a pan for 30 seconds. Add in 150g boneless chicken, ¼ tsp salt, and 1/8 tsp chilli powder and stir-fry on medium-high heat for 5-6 minutes, until fully cooked and lightly browned.
5
Then add in 1 tbsp spring onion whites thinly sliced and 1 tsp minced garlic. Sauté for 1-2 minutes on medium low heat until they softened and lightly browned.
6
Add in the cooked noodles along with the peanut sauce and mix on medium high heat until combined. Turn off the heat and mix in ¼ cup spring onion greens (cut to 2-inch pieces).
7
Add the noodles to your serving bowl and top with 1 tsp sesame seeds. Enjoy!