Bangkok Street Noodles with Peanuts
Bangkok Street Noodles with Peanuts
Ingredients
For the Noodles and Sauce
- 12 ounces dried wide rice noodles
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon sriracha or chili garlic sauce, or to taste
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1 pound chicken breast, thinly sliced
- 2 cups bean sprouts
- 4 scallions, chopped, for garnish
- 1/2 cup roasted peanuts, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Cook the rice noodles according to package directions. Drain, rinse with cold water to prevent sticking, and set aside.
⏱️ 10 min
- 2
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, fish sauce, brown sugar, sriracha, rice vinegar, and sesame oil. Set the sauce aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
⏱️ 7 min•🌡️ 375
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and chopped shallot and stir-fry until fragrant, about 1 minute.
⏱️ 2 min•🌡️ 375
- 5
Add the cooked noodles and the stir-fried chicken back to the wok. Pour the prepared sauce over the noodles and chicken. Toss everything together to coat evenly.
⏱️ 3 min•🌡️ 375
- 6
Add the bean sprouts to the wok and toss for another 1-2 minutes, just until they begin to soften but still retain some crispness.
⏱️ 2 min•🌡️ 375
- 7
Divide the noodles among serving bowls. Garnish generously with chopped scallions, roasted peanuts, and fresh cilantro. Serve immediately with lime wedges on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Bangkok Street Noodles with Peanuts
Ingredients
For the Noodles and Sauce
- 12 ounces dried wide rice noodles
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon sriracha or chili garlic sauce, or to taste
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1 pound chicken breast, thinly sliced
- 2 cups bean sprouts
- 4 scallions, chopped, for garnish
- 1/2 cup roasted peanuts, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Cook the rice noodles according to package directions. Drain, rinse with cold water to prevent sticking, and set aside.
⏱️ 10 min - 2
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, fish sauce, brown sugar, sriracha, rice vinegar, and sesame oil. Set the sauce aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
⏱️ 7 min•🌡️ 375 - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and chopped shallot and stir-fry until fragrant, about 1 minute.
⏱️ 2 min•🌡️ 375 - 5
Add the cooked noodles and the stir-fried chicken back to the wok. Pour the prepared sauce over the noodles and chicken. Toss everything together to coat evenly.
⏱️ 3 min•🌡️ 375 - 6
Add the bean sprouts to the wok and toss for another 1-2 minutes, just until they begin to soften but still retain some crispness.
⏱️ 2 min•🌡️ 375 - 7
Divide the noodles among serving bowls. Garnish generously with chopped scallions, roasted peanuts, and fresh cilantro. Serve immediately with lime wedges on the side.
⏱️ 3 min