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

Thai Chicken & Curry-Peanut Noodles

with Carrots & Shishito Peppers

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Chopped Chicken Breast
    includes 18 oz No Added Hormones, Antibiotic-Free Chopped Chicken Breast
  • with Chopped Chicken Breast

    From the Test Kitchen

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

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
    fresh
    ingredients
    Thai Chicken & Curry-Peanut Noodles with Carrots & Shishito Peppers
    Title
    • 18 oz Chopped Chicken Breast
    • 1 lb Fresh Lo Mein Noodles (Previously Frozen)
    • 1 Lime
    • 2 Scallions
    • 1 clove Garlic
    • 6 oz Shishito Peppers
    • ¾ lb Carrots
    • 3 Tbsps Roasted Peanuts
    • 2 Tbsps Smooth Peanut Butter Spread
    • ⅓ cup Soy Glaze
    • 1½ Tbsps Yellow Curry Paste

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

    Get This Recipe Delivered
    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. Halve the lime crosswise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, the juice of both lime halves, 1/4 cup 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 a drizzle 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, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl. Wipe out then pan.

    Cook the vegetables
    Cook the chicken
    3 Cook the chicken

    In the same pan, heat a drizzle 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. Enjoy!

    Browse Steps
    1 of 5