This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. —Kristina Segarra, Yonkers, New York,
Ingredients
- 1/2 cup water
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons creamy peanut butter
- 3 garlic cloves, minced
- 1 to 2 teaspoons Sriracha chili sauce
- 1 teaspoon sesame oil
- 1 teaspoon molasses
- 1 package (6.75 ounces) thin rice noodles
- 2 tablespoons peanut oil, divided
- 1 pound chicken tenderloins, cut into 3/4-inch pieces
- 1 medium onion, chopped
- Optional: Halved cucumber slices and chopped peanuts
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Directions
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Nutrition Facts
2 cups: 444 calories, 13g fat (2g saturated fat), 56mg cholesterol, 1270mg sodium, 48g carbohydrate (6g sugars, 2g fiber), 34g protein.
