Stir-Fried Chicken and Rice Noodles with Coconut Milk
Description
A saucy noodle dish made with rice noodles, chicken thighs, snap peas, and an aromatic basil-ginger coconut sauce.
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Ingredients
Coconut Sauce
- 1 cup canned coconut milk
- 1 cup fresh basil
- 1 (2-inch) knob fresh ginger, peeled and cut into chunks
- 2 teaspoons lime zest
- 2 teaspoons brown sugar
- 2 teaspoons toasted sesame oil
- 1 teaspoon kosher salt
- 1 clove garlic
Noodles
- 1 tablespoon neutral oil (vegetable, avocado, or canola)
- 2 pounds boneless, skinless chicken thighs, cut into strips
- 1 ½ cups very thinly sliced red onion*
- 1 pound snap peas (5 cups)
- 10 ounces pad-thai rice noodles
Instructions
- Bring a large pot of water to a boil.
Coconut Sauce
- Meanwhile for sauce, add coconut milk, basil, ginger, lime zest, brown sugar, sesame oil, salt, and garlic to a blender. Blend on high until smooth; set aside.
Noodles
- Heat 1 tablespoon oil in a 12-inch sauté pan over medium. Add onion, stir to coat in oil, and cook, stirring occasionally, until golden brown, about 8 minutes.
- Season boiling water generously with salt, then add snap peas and cook 2 minutes. Remove pot from heat and stir in rice noodles; soak according to package directions until al dente.*
- Add chicken to sauté pan with onions; season with 1 teaspoon salt and cook until chicken is cooked through, about 6 minutes.
- Drain noodles and peas then add to pan with chicken. Reduce heat to low, pour sauce over top, and toss until everything is thoroughly combined and coated in sauce. Continue cooking until the sauce is slightly thickened, about 2 minutes. Season to taste with salt (at least another ½ teaspoon) and serve with lime wedges (from zested lime).
Notes
Onions: I like to thinly slice root to stem for the best texture.
Rice Noodles: Most rice noodles from Thailand soak in hot (not boiling) water to cook. If the rice noodles you're using are from the US, you may need to boil them (check the directions on the package). If they need to boil, cook them according to the package, adding the snap peas in the last 2 minutes of cooking (opposite of how the recipe is written).
Nutrition
Serving: 1/6 of the recipeCalories: 530kcalCarbohydrates: 53gProtein: 34gFat: 20gSaturated Fat: 11gSodium: 619mgFiber: 4gSugar: 7g
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