Thai-Style Chicken Curry Noodles with Carrots, Poblano & Peanuts

Thai-Style Chicken Curry Noodles

with Carrots, Poblano & Peanuts

30 MIN
2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • Make it Vegetarian
    remove Chicken. Add 1 Bell Pepper & 2 Pasture-Raised Eggs View recipe
  • with Boneless Chicken Breast Pieces

    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
      PER SERVING
    • Calories
      740 Cals (est.)
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    fresh
    ingredients
    Thai-Style Chicken Curry Noodles with Carrots, Poblano & Peanuts
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ lb Lo Mein Noodles
    • 1 Tbsp Smooth Peanut Butter Spread
    • 2 Tbsps Soy Glaze
    • 1 Lime
    • 1 clove Garlic
    • 6 oz Carrots
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Yellow Curry Paste
    • 1 Poblano Pepper
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. 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 stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 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; place in a separate bowl. Add the lime zest, garlic paste, and a drizzle of olive oil; season with salt and pepper. Stir to combine.

    Cook the vegetables
    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 carrots and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

    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.

    Cook the noodles
    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.

    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 peanuts. Serve the remaining lime wedges on the side. Enjoy!

    Tips from Home Chefs

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

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. 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 stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 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; place in a separate bowl. Add the lime zest, garlic paste, and a drizzle of olive oil; season with salt and pepper. 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 carrots and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 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 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 peanuts. Serve the remaining lime wedges on the side. Enjoy!

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