Best 5 Peanut Thai Chicken With Vermicelli Noodles Recipes

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**Tantalize your taste buds with an exotic culinary journey to Thailand with this delectable Peanut Thai Chicken with Vermicelli Noodles recipe. Embark on a flavor-packed adventure as you recreate this authentic dish in your own kitchen. Discover the perfect harmony of sweet, savory, and tangy flavors, complemented by the irresistible crunch of fresh vegetables and the comforting warmth of aromatic spices. This recipe promises an explosion of taste in every bite and is sure to become a favorite among your family and friends. Additionally, explore variations such as the Vegetarian Pad Thai and the Spicy Thai Chicken with Rice Noodles, each offering unique味蕾的冒险之旅。这道正宗的菜肴融合了甜、咸、酸三种风味,搭配新鲜蔬菜的爽脆口感和芳香香料的温暖香气,带给您味觉上的盛宴。这份食谱保证每一口都是味觉的享受,一定会成为您家人和朋友的最爱。此外,您还可以尝试素食泰式炒河粉和香辣泰式鸡肉米粉等变种,每种都有独特的风味。食谱中还提供了详细的烹饪步骤和配料清单,让您轻松在家中制作出正宗的泰国菜肴。赶快准备食材,开启您的泰国美食之旅吧!**

Here are our top 5 tried and tested recipes!

PEANUT NOODLE BOWLS WITH CHICKEN



Peanut Noodle Bowls with Chicken image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

6 to 8 ounces cellophane noodles
1/4 cup creamy peanut butter
2 tablespoons fish sauce
2 limes, juiced
One 2-inch piece fresh ginger, peeled and sliced
2 cups chopped rotisserie chicken (skin removed)
1/2 English cucumber, thinly sliced
2 medium carrots, grated
2 cups pea shoots or sprouts, cut into 2-inch pieces
1 red jalapeno or Fresno chile, thinly sliced (seeded for less heat, if desired)
1 cup chopped fresh cilantro, mint and/or basil

Steps:

  • Put the noodles in a large bowl and cover with boiling water; let stand for 10 minutes. Drain and rinse under cold running water. Wipe out the bowl; return the noodles to the bowl.
  • Puree the peanut butter, fish sauce, lime juice, ginger and 1/3 cup water in a blender until smooth. Pour the dressing over the noodles; toss to coat.
  • Top each serving of noodles with the chicken, cucumber, carrots, pea shoots, jalapeno and herbs. Toss just before serving.

Nutrition Facts : Calories 440, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 35 milligrams, Sodium 978 milligrams, Carbohydrate 64 grams, Fiber 4 grams, Protein 18 grams, Sugar 6 grams

THAI CHICKEN PEANUT NOODLES



Thai Chicken Peanut Noodles image

My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 teaspoons Sriracha chili sauce
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked multigrain spaghetti
1 pound lean ground chicken
1-1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

Steps:

  • In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

Nutrition Facts :

PEANUT THAI CHICKEN WITH VERMICELLI NOODLES



Peanut Thai Chicken With Vermicelli Noodles image

A community cookbook find from Betty Nudell. Just typing this makes me salivate!I guessed time since I haven't made this yet. This recipe has poached chicken and it doesn't account for the cooking of the chicken.

Provided by Oolala

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1/2 cup chunky peanut butter
1 3/4 cups coconut milk
2 tablespoons soy sauce
1/4 cup fresh lemon juice
2 tablespoons brown sugar
4 garlic cloves, minced
salt
cayenne pepper, to taste
1/4 cup chicken broth
1 lb vermicelli
2 tablespoons peanut oil
6 -8 scallions, thinly sliced
6 boneless skinless chicken breasts, thinly cut, poached
1 lb snow peas, trimmed, julienne cut, blanched 30-60 seconds, cooled in ice water, drained
dry roasted peanuts, chopped
sesame seeds, toasted
fresh coriander sprig, garnish

Steps:

  • Combine the peanut butter, 1 1/2 cups of the coconut milk, soy sauce, lemon juice, brown sugar, garlic, salt, and cayenne in a small saucepan over low heat. Stir constantly and cook until thickened. Blend or process to puree.
  • Add broth and remainin 1/4 cup of coconut milk and blend until smooth. Cover and set aside (can be made ahead and refrigerated covered).
  • Cook vermicelli, drain and rinse. Toss with peanut oil and cool to room temperature, stirring occasionally.
  • Just before serving place pasta on individual plated. Spoon over the sauce and sprinkle with scallions.
  • Slice chicken on the diagonal and re-assemble 1/2 breast on top of each serving. Surround with snow peas to resemble a nest. Sprinkle with garnishes.

Nutrition Facts : Calories 807.1, Fat 33.4, SaturatedFat 16.7, Cholesterol 68.4, Sodium 602.8, Carbohydrate 81.5, Fiber 8.5, Sugar 16.6, Protein 48

PEANUTTY THAI NOODLES WITH CHICKEN



Peanutty Thai Noodles with Chicken image

Yummy peanut-flavored noodles with grilled chicken.

Provided by vtronlone

Time 35m

Yield 6

Number Of Ingredients 8

4 (5 ounce) skinless, boneless chicken breast halves
¾ (16 ounce) package spaghetti
2 cups chicken broth
¼ cup peanut butter
3 tablespoons soy sauce
2 cups frozen stir-fry vegetables, thawed
salt and ground black pepper to taste
1 medium lime, juiced

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place chicken on the preheated grill and cook for 7 to 8 minutes. Flip and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
  • While the chicken is grilling, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Whisk chicken broth, peanut butter, and soy sauce together in a large saucepan. Bring to a simmer over medium hat. Stir in vegetables, noodles, and chicken; cook until liquid is absorbed, 3 to 5 minutes.
  • Remove from the heat and season with salt and pepper. Drizzle lime juice over top.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 52.4 g, Cholesterol 55.8 mg, Fat 8.9 g, Fiber 4.5 g, Protein 32.4 g, SaturatedFat 2 g, Sodium 1139.6 mg, Sugar 4.9 g

PEANUT-THAI (PEANUTTY) CHICKEN WITH VERMICELLI



Peanut-Thai (Peanutty) Chicken With Vermicelli image

This is a delicious recipe that uses mostly 'on-hand' ingredients. The vermicelli and chicken absorb all the wonderful flavours. For a spicier version, add Thai chiles.

Provided by hollyberry

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon soya sauce
4 chicken breasts
1/2 tablespoon butter
1/2 tablespoon stir-fry oil
1/2 cup yellow pepper
1/2 cup bean sprouts
1 cup mixed vegetables (julienne carrot, sugar snap peas, baby corn, water chestnuts, etc.)
2 tablespoons sesame seeds
1/2 cup coconut milk
1/2 cup chicken bouillon
1/2 cup honey
1/2 cup peanut butter
1/4 cup peanuts, coarsely chopped
2 tablespoons lime juice
1 tablespoon soya sauce
1 teaspoon red pepper flakes
1 teaspoon cilantro

Steps:

  • Slice chicken breast into small strips and toss together with ginger, garlic and soya sauce to marinate.
  • In a large, deep frying pan, melt the butter and oil together. Cook chicken until juices run clear, then add peppers and mixed vegetables (reserve the bean sprouts). Cook until al dente.
  • Meanwhile, whisk together all the sauce ingredients. Pour into the pan. Stir until heated through and bubbly, then add the bean sprouts.
  • Serve over bean thread vermicelli.

Nutrition Facts : Calories 523.6, Fat 31, SaturatedFat 10.1, Cholesterol 64.4, Sodium 570, Carbohydrate 36.4, Fiber 4, Sugar 28.3, Protein 30.1

Tips:

  • Prep your ingredients: Before you start cooking, make sure all of your ingredients are prepped and measured out. This will help the cooking process go smoothly.
  • Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Try to use fresh vegetables, herbs, and meat whenever possible.
  • Don't be afraid to adjust the recipe: This recipe is a guideline, not a set of rules. Feel free to adjust the ingredients or cooking times to suit your own taste.
  • Serve immediately: This dish is best served immediately after cooking. The noodles will start to soak up the sauce and become soggy if you let it sit for too long.

Conclusion:

This Peanut Thai Chicken with Vermicelli Noodles is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is packed with flavor and is sure to please everyone at the table.

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