Thai Chicken and Rice Noodle Stir-Fry

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Remove the pot from the heat, add the about 225 g of rice noodles, and let them soak for 5 to 7 minutes until they are tender and pliable. Drain the cooked rice noodles thoroughly in a colander.
2. 2While the noodles soak, cut the about 680 g of chicken breast into bite-sized pieces. Heat an approximately 30 cm skillet or wok over medium-high heat (400°F/200°C), then add the chicken pieces and stir-fry for 6 to 8 minutes, turning occasionally, until no pink remains and the internal temperature reaches 74°C.
3. 3Thinly slice the 1 medium red bell pepper and the 1 medium green bell pepper. Peel the 1 large carrot and cut it into thin matchsticks. Trim and thinly slice the 4 stalks of green onions. Add all the prepared 1 medium red bell pepper, 1 medium green bell pepper, 1 large carrot, and 4 stalks of green onions to the skillet with the cooked chicken and stir-fry for 5 minutes until the vegetables are slightly tender but still crisp.
4. 4In a medium bowl, whisk together the 1/4 cup of peanut butter, 2 tbsp of rice vinegar, 2 tbsp of soy sauce (tamari), 1 tbsp of honey, 1 tsp of sesame oil, 2 minced cloves of garlic, 1 tsp of grated ginger, and 1/4 tsp of red pepper flakes until the sauce is completely smooth.
5. 5Add the drained about 225 g of rice noodles and the prepared peanut sauce to the skillet with the chicken and vegetables. Toss everything together gently for 1 to 2 minutes over medium heat (175°C) until the noodles and vegetables are evenly coated in the sauce and heated through.
6. 6Serve the Thai Chicken and Rice Noodle Stir-Fry immediately.

Substitutions

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