Peanut Lime Rice Noodles Recipe Is a New Favorite Asian Dinner Asian Recipes Dinner Lunch Chicken Recipes Gluten-free

I’m a pushover for noodles with peanut butter, so I love to try new combinations to see what new favorites I can develop. This tasty recipe for peanut lime rice noodles with vegetables is so easy and ready in about 45 minutes. The crunch of the vegetables and peanuts combine so well with the creamy peanut sauce and the amazing spices, herbs and zest of sriracha.

To make these Asian-inspired rice noodles, you will need to gather the following ingredients: thick rice noodles, creamy peanut butter, sweet chili sauce, tamari (gluten-free) or soy sauce, sriracha sauce, limes for juicing and zesting, cooking oil, boneless chicken breasts, sweet bell peppers (read about the health benefits of bell peppers), garlic, green onions, fresh ginger, fresh cilantro, fresh basil (check out the health benefits of fresh herbs), roasted peanuts and optional crushed red pepper flakes.

This flavor-packed gluten-free noodle dish is the perfect lunch or for dinner. The complete meal doesn't really need any side dishes, but you could make some crispy egg rolls or some tasty crab rangoon as a first course. Why not?

Cuisine: Asian
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6

Ingredients:

• 8 ounces thick rice noodles (see Recipe Notes)
• 1/2 cup creamy peanut butter (no-sugar peanut butter is best)
• 3 tablespoons sweet chili sauce
• 2 tablespoons tamari or soy sauce
• 1 tablespoon sriracha
• zest and juice from 1 large lime
• 2 tablespoons cooking oil (vegetable oil or canola oil)
• 1 large boneless, skinless chicken breast (about 8 ounces), chopped into bite-size pieces
• 2 small sweet bell peppers, thinly sliced
• 3 cloves garlic, thinly sliced
• 3 green onions, white and green parts separated, thinly sliced
• 2 tablespoons finely chopped ginger
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 cup fresh basil leaves, chopped
• 1/3 cup roasted salted peanuts, roughly chopped
• crushed red pepper flakes (optional)
• lime wedges, for serving (optional)

Recipe Notes

• I used pad Thai rice noodles and they worked great!

• You can omit the chicken to make this vegetarian.

• You can leave off the peanuts or substitute with cashews or another nut.

• You can use low-sodium soy sauce. Tamari is the gluten-free option.

• Store any leftovers in an airtight container in the fridge. Reheat in the microwave.

Here's how to make it: 

1. Fill a large pot with water, a good pinch of salt and bring to a boil on high. Add noodles, stir and then turn off heat and remove the pot from heat. Let the noodles sit in the hot water for 12 to 14 minutes. Drain and rinse with cold water and set to the side.
2. While the noodles cook, add peanut butter, chili sauce, soy sauce or tamari, sriracha, lime zest and juice, a pinch of salt and 1/4 cup of warm water to a bowl. Gently whisk to blend. Set to the side.
3. Heat oil in a large skillet on medium-high heat. When the oil is hot, add the chicken pieces. Salt them a bit and stir pieces until they are mostly cooked through, about 3 to 5 minutes.
4. Add sweet peppers, white green onion pieces, ginger, garlic and another pinch of salt. Turn heat to medium and continue to mix for another 3 to 4 minutes, or until peppers are firm tender.
5. Add the cooked noodles and peanut sauce to the pan and use tongs to combine well.
6. Place noodles in a large serving bowl or individual shallow bowls.
7. Top with green onion slices, fresh cilantro and basil, peanuts and optional crushed red pepper flakes.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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