THAI PEANUT CHICKEN NOODLES RECIPE
AJI-NO-MOTO® UMAMI SEASONING
For Peanut Butter Sauce:
3 Tablespoons (45 ml) Soy sauce
3 Tablespoons (45 ml) Vinegar
2 Tablespoons (30 grams) Garlic, minced
1 Tablespoon (15 ml) Sriracha chili sauce
1 Tablespoon (15 ml) Sesame oil
1 cup (200 grams) Peanut butter, unsweetened
For Chicken Noodles:
2 Tablespoons (30 ml) Oil
4 Tablespoons (60 grams) Red onion, sliced
1/2 kilo (500 grams) Chicken breast, thinly sliced
5 cups (500 grams) Rice noodles, soaked, drained
1 pack (11 grams) AJI-NO-MOTO® Umami Seasoning
1/4 cup (60 grams) Cucumber, thinly sliced
1/4 cup (60 grams) Peanuts, roasted, chopped
Reduced sodium by 30%
Original sodium content: 1/2 cup (120 ml) Soy sauce, 1/2 teaspoon (2.5 grams) Salt
|Calories per serving (kcal)||568.8|
|Dietary Fiber (g)||2.3|
Good to Know Nutrition Facts!
Chicken is rich in B vitamins that help the body in energy production and in forming healthy red blood cells.
Preparation time: 30 minutes
Cooking time: 15 minutes
- MIX. In a mixing bowl combine all ingredients to make a peanut butter sauce. Mix well then set aside.
- SAUTÉ. In a pan heat oil then sauté onion until soft and fragrant. Add chicken and cook until tender. Add peanut sauce and noodles. Mix well until all noodles are well coated.
- SEASON. Add AJI-NO-MOTO® and mix well and cook for a few minutes.
- SERVE. Transfer to a serving plate. Garnish with sliced cucumber and top with toasted peanuts. Serve and enjoy.
Makes 8 servings
Serving size: 3/4 cup (135 grams)
Don’t over soak the noodles in water for a long time to avoid mushy texture.