Bangkok-Style Chicken Noodles
with Sweet Pepper, String Peas & Peanuts
Cooking time
25 minutes
Servings
2/4
Calories
890 /serving
From noodles to rice to curries, Bangkok has a bounty of street stalls ready to expertly serve up a fantastic food fix. Taking a page from Thai street cooking, this dish is crunchy with chopped peanuts, deep with garlic and lively with sweet chili sauce. The flavours stretch out over thin strands of quick-to-boil spaghettini. Toss them with tender pan-seared chicken thighs, crisp green string peas and bright slashes of sweet pepper.
We will send you:
- 4 Chicken thighs
- 15ml Minced garlic
- 100g String peas (snow peas or sugar snap peas)
- 1 Sweet pepper
- 25g Chopped peanuts
- 225g Spaghettini
- 60ml Sweet chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
4 g
Sodium
1380 mg
Total Carb
118 g
Sugars
29 g
Protein
54 g
Fibre
7 g
Preparation
Cook the chicken
Bring a medium pot of salted water to a boil. Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, core and thinly slice the sweet pepper lengthwise. Remove the stem ends of the string peas; halve crosswise on an angle.
Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the sweet pepper and string peas. Sauté, scraping up any browned bits, 2 to 3 min., until beginning to soften. Add the garlic and sauté, 1 to 2 min., until crisp-tender; season with the remaining spices and S&P.
Combine the pasta
To the pan of vegetables, add the pasta, chili sauce, ½ the reserved cooking water and S&P. Cook, stirring frequently, 2 to 3 min., until combined and warmed through. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Top with the chicken (slice beforehand if desired). Garnish with the peanuts. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
