8ouncesrice noodlessometimes called pad thai noodles, cooked according to package directions
2tablespoonsolive oil
1poundboneless skinless chicken breastscut into bite-sized pieces and seasoned with salt and pepper
1cupsugar snap peas or snow peapods
¾ to 1cupshredded carrots
½cupred bell peppersdiced small
2tablespoonscilantro leavesfinely minced
½cuppeanutsroughly chopped if desired (I used honey-roasted peanuts)
Instructions
Cook rice noodles according to package directions, drain, place in a large bowl; set aside. Tip – After the noodles are in the bowl, drizzle a small amount of sesame oil over them to prevent them from sticking and clumping together.
To a medium bowl add the peanut butter, sesame oil, apple cider vinegar, ginger, salt, pepper, optional cayenne, and whisk to combine until smooth and incorporated. Taste, check for seasoning and flavor balance, and make any necessary adjustments (i.e. more honey, more peanut butter, more salt, more sesame oil, etc.); set aside.
To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
Add about 1/4 cup of the peanut sauce to the skillet with chicken, using caution because it will bubble up. Allow it to bubble for about 45 to 60 seconds, stirring intermittently to coat all pieces of chicken evenly. Transfer the chicken including the sauce from the skillet into the bowl with noodles and toss to combine.
Add the sugar snap peas, carrots, bell peppers, cilantro, peanuts, and drizzle in the remaining peanut sauce. Toss to combine and serve immediately.
Notes
Dish will keep airtight in the fridge for up to 5 days. Leftovers can be served chilled or reheated gently based on preference.