Tuesday, January 22, 2013

Spicy Peanut Noodles with Chicken

Hi readers! I'm sure you've all noticed that there's been a bit of a lack of new posts recently. It seems that the holiday season coupled with a bout or two of whatever nasty cold has been going around made it a little difficult to satisfy your needs for mouthwatering photos, delicious recipes, and witty banter. Well here we go!

This post is somewhat inspired by Pad Thai. However, I looked up what actually goes into the traditional dish—rice noodles, eggs, fish sauce, tamarind juice, peanuts, cilantro, and lime (according to Wikipedia)—and I then realized how far off I was in my original line of thinking. Whether you think of it as Pad Thai or some completely unrelated noodle dish, you will not be disappointed by the taste of this recipe.

  • neutral oil (i.e. vegetable, canola, corn, etc.)
  • 1 cup julienned carrots
  • 1 cup snow peas
  • 2 boneless, skinless chicken breasts, diced
  • salt
  • black pepper
  • white pepper
  • paprika
  • garlic powder
  • onion powder
  • 1 package whole wheat angel hair pasta
  • 1 cup smooth peanut butter
  • 1/2 cup rice wine vinegar
  • 2/3 cup soy sauce
  • 1/4 cup sriracha
  • crushed peanuts (optional)
  1. In a wok (or skillet) with oil, sear the carrots and snow peas separately and season with salt and black pepper; reserve.
  2. Season chicken with salt, black pepper, white pepper, paprika, garlic powder, and onion powder; saute.
  3. In a large pot with salted water, cook the pasta according to the instructions until done.
  4. Meanwhile, combine the peanut butter, vinegar, soy sauce, and sriracha in a large bowl; taste and adjust to your liking.
  5. Toss the pasta, vegetables, and chicken together in the peanut sauce. Serve with crushed peanuts as a garnish.


  1. I love Pad Thai, so I can't wait to try this recipe. But what is "sriracha" and where do I find it?

    1. It's a hot chili sauce that should be available in the Asian aisle of the grocery store. The brand I recommend is Huy Fong. http://www.huyfong.com/no_frames/sriracha.htm