Thai Chicken & Curry-Peanut Noodles with Carrots & Shishito Peppers

Thai Chicken & Curry-Peanut Noodles

with Carrots & Shishito Peppers

30 MIN
2 Servings
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    From the Test Kitchen

    The star of this dish is the umami-rich blend of soy glaze, creamy peanut butter spread, and yellow curry paste that we’re tossing together with tender lo mein and vibrant veggies.

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    • Nutrition
    • Calories
      920 Cals (est.)
    Thai Chicken & Curry-Peanut Noodles with Carrots & Shishito Peppers
    • 10 oz Chopped Chicken Breast
    • ½ lb Fresh Lo Mein Noodles (Previously Frozen)
    • 1 Tbsp Smooth Peanut Butter Spread
    • 1 Lime
    • 2 Scallions
    • 1 clove Garlic
    • 3 oz Shishito Peppers
    • ¾ lb Carrots
    • 2 Tbsps Soy Glaze
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Yellow Curry Paste

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    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots; thinly slice on an angle. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the peanut butter spread, soy glaze, the juice of 2 lime wedges, 2 tablespoons of water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Pat the chicken dry with paper towels; season with salt and pepper. Place in a separate bowl. Add the lime zest, garlic paste, and a drizzle of olive oil; stir to combine.

    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, sliced carrots, and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

    Cook the vegetables
    Cook the chicken
    3 Cook the chicken

    In the same, pan heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

    4 Cook the noodles

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

    Cook the noodles
    Finish & serve your dish
    5 Finish & serve your dish

    To the pot of cooked noodles, add the cooked vegetables, cooked chicken, and sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions and chopped peanuts. Serve the remaining lime wedges on the side. Enjoy!

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