Get your Thai takeout fix at home with these fresh bowls piled high with rice noodles, tossed in peanut sauce and topped with coconut-curry marinated chicken, sweet and sour cucumbers, and of course, peanuts.MORE+LESS-
Updated December 12, 2016
tablespoon granulated sugar
English (hothouse) cucumber, thinly sliced
tablespoons Thai red curry paste
tablespoons packed brown sugar
tablespoon finely chopped fresh gingerroot
cloves garlic, finely chopped
teaspoon crushed red pepper flakes
lb boneless skinless chicken breasts, cut into 1-inch pieces
tablespoon vegetable oil
cup Annie’s™ Organic Asian sesame dressing
tablespoons creamy peanut butter
tablespoons chopped fresh cilantro
oz thin rice noodles, cooked as directed on package
cup chopped roasted peanuts
cup chopped fresh cilantro leaves
In medium bowl, beat 2 tablespoons lime juice, the granulated sugar and 1 teaspoon fish sauce until sugar is dissolved. Add sliced cucumber; toss to coat. Cover and refrigerate 30 to 60 minutes.
Meanwhile, in medium bowl, mix 1/4 cup lime juice, 3 tablespoons fish sauce, the red curry paste, brown sugar, gingerroot, garlic and pepper flakes. Add chicken; toss to coat. Cover and refrigerate chicken 30 to 60 minutes to marinate.
In large bowl, beat Asian sesame dressing, 2 tablespoons lime juice, the peanut butter and 2 tablespoons cilantro with whisk. Add warm cooked noodles; toss to coat.
In 12-inch skillet, heat oil over medium-high heat until hot. Use slotted spoon to transfer chicken from marinade to skillet. Discard marinade. Cook and stir 3 to 5 minutes or until chicken is cooked through (at least 165°F).
Divide noodles among 4 bowls. Top with chicken, pickled cucumbers, carrots, chopped peanuts and cilantro, and serve.
- Hothouse cucumbers, sometimes called English cucumbers, have fewer seeds than regular cucumbers. Regular cucumbers will work, though. Just cut them in half, and scrape out the seeds before slicing.
- We tested this recipe with Thai Kitchen™ red curry paste. It’s worth noting that different brands come with different heat levels, so we recommend you use less or more depending on the brand’s heat level and your own preferences.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.