What are some dishes that pair well with Thai peanut sauce?

There are so many, it’d be hard to list them all here! Basically any raw or cooked vegetables are extra delicious when dipped or drizzled in peanut sauce, as are most proteins—shrimp, salmon, chicken, and pork in particular. It’s also great with noodles, particularly soba noodles (like in the recipe for peanut noodle salad below) or to dress your instant ramen. If you’re into Buddha bowls, that’s another great use!

What are the best noodles for peanut noodles?

I personally love the flavor, texture and healthfulness of soba noodles. You can also cook and drain instant ramen noodles or use springy udon noodles (though udon is best served fresh and warm).

What are the ingredients in the peanut sauce from Thai restaurants?

It honestly depends on the restaurant and the recipe. Generally speaking, there will be peanut butter, chili paste or curry paste, some kind of sweetener, fish sauce or soy sauce, fresh alliums like garlic or shallots, something tangy like rice vinegar or lime juice, and water to thin it out. You’ll often find recipes that also include creamy coconut milk and warming ingredients like ginger or galangal and coriander.

Thai Peanut Noodle Salad With Chicken

Description

My cool, colorful, almost-no-cook Thai Noodle Salad with Chicken is the perfect 30-minute meal for warmer nights. While the nutty soba noodles, juicy chicken breast, and rainbow of crunchy veggies are delightful on their own, it’s the zippy Thai peanut salad dressing that’ll keep you coming back for more!

Ingredients

Scale

For the peanut sauce:

½ Cup creamy peanut butter (use the natural kind)
3 Tablespoons soy sauce
2 Tablespoons lime juice
1 ½ Tablespoons honey or maple syrup
1 Tablespoon sesame oil
1 teaspoon fresh ginger, approx 1 inch piece grated
1–2 teaspoons chili garlic sauce (I used Huy Fong brand)
2 cloves garlic, smashed into paste
4–5 Tablespoons warm water to thin the sauce

For the salad:

1 pound boneless skinless chicken breast
Salt and pepper to taste (I used ½ teaspoon of each)
1 Cup edamame
6 ounces soba noodles
1 teaspoon sesame oil
2 Cups red cabbage, thinly sliced
1 ½ Cups carrots, thinly sliced
1 red bell pepper, thinly sliced
3 scallions, thin bias cut
¼ Cup cilantro, chopped
¼ Cup roasted peanuts, roughly chopped for garnish

Instructions

Combine the ingredients for the peanut sauce in a small bowl. Whisk well to mix. Add water as needed to thin the sauce. Set aside.
If your chicken breasts are thick, cut them in half. Place the chicken breasts in a large bowl. Add 2 tablespoons of the peanut sauce and season the chicken with salt and black pepper. Stir well. Grill the chicken or pan fry until the internal temperature reaches 165F. Set it aside on a plate tented with foil.
Cook the edamame according to the package instructions. Rinse with cool water and set aside.
Use the same pot of water to boil the soba noodles according to the package instructions. Once they are cooked, rinse them with cool water and place them in a large bowl. Add the sesame oil and toss them together to coat the noodles.
Add the edamame, red cabbage, carrots, bell pepper, scallions, and cilantro to the bowl. Pour half of the peanut sauce over the vegetables and noodles. Toss together to coat everything.
Thinly slice the cooked chicken and place it on top of the salad. Drizzle the remaining peanut sauce over the top.
Garnish with chopped peanuts, cilantro and lime wedges.

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