Enjoy this fast and easy peanut sauce rice noodle recipe with chicken and vegetables that's full of flavor with a little extra spice.
It seems that many people in my life are having problems with gluten these days. I have heard that it can be hard to process especially as we age. So while I was at the grocery store I picked up some rice noodles to give them a try instead of pasta for a change.
I know that my husband loves the taste of peanut noodles so that was the flavor I was going for.
Making Rice Noodles with Peanut Sauce
After you have all your chicken sliced and veggies cut up start boiling the noodles.
While the noodles cook you can stir fry the chicken and vegetables. However, keep an eye on the noodles. They need to be stirred often to keep them from sticking together.
Variations and Substitutions
- Use a different protein or skip the meat portion and keep it vegetarian
- Use different vegetables such as onions, peppers, celery, broccoli, water chestnuts, green onions, or snow peas.
- Try different types of noodles. These udon rice noodles were thin but you could use flat wide noodles like those used in Pad Thai. You can also try soba noodles. Soba noodles are made with buckwheat and it's gluten-free.
- Substitute honey or maple syrup instead of brown sugar for a little sweetness.
- You can use soy sauce instead of Tamari but it is typically made from wheat. However, some brands make it with rice so look for the gluten-free statement on the label.
Combine the peanut butter and sauces with a wire whisk.
Before draining the noodles add a half cup of the noodle water to the peanut sauce and whisk well.
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Toss the noodles and peanut sauce directly in your pan for easy serving.
It's a quick and easy meal with lots of flavor and no gluten.
More Asian-Inspired Recipes
Rice Noodles with Peanut Sauce Recipe
Ingredients
- 1 pound rice noodles
- 2 tablespoons olive oil
- 1 tablespoon garlic grated
- 1 tablespoon ginger fresh grated
- 1 pound chicken breast thin sliced
- 1 cup carrots matchstick
- 1/2 cup snap peas cut in bite sized pieces
- fresh cilantro leaves (optional)
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1 tablespoon brown sugar
- 2 tablespoons tamari sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha sauce
- 1/2 cup water from the noodles
Instructions
- Cut chicken breasts into strips.
- Whisk the peanut butter, tamari sauce, sesame oil, brown sugar, and sriracha together in a bowl.
- Start boiling the noodles. Remember to stir the noodles every minute so that they don't stick together.
- Meanwhile saute chicken in olive oil for 2 minutes.
- Add carrots, snap peas, ginger, and garlic, and continue stir frying for a few minutes.
- Take 1/2 cup of the noodle water and add it to the peanut sauce. Mix well.
- Add the noodles to the chicken and vegetables and stir.
- Add the peanut sauce to the noodle and chicken mixture and stir to combine.
- Serve with fresh cilantro and more sriracha sauce on the side.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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