Peanut Pat Thai (PPT)

Prep:10minCook:20min

If you love spicy, you can add even more of the chili sauce over the finished dish. If preferred, peanuts can be subbed with toasted or untoasted sesame seeds. Also, can garnish with lime. For leftovers, save a little bit of sauce to pour over the already cooked noodles. The noodles soak up the sauce in the fridge and dry out a little.

Updated at: Wed, 16 Aug 2023 16:12:58 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories872.9 kcal (44%)

Total Fat36.4 g (52%)

Carbs98.3 g (38%)

Sugars25.2 g (28%)

Protein38.6 g (77%)

Sodium1311.2 mg (66%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8 tspSoy Sauce

¼ cupwater

½ cupCreamy peanut butter

4 Tbspchili paste

asian, sambal oelek

½ cupBrown Sugar

¼ cupRice vinegar

2 TbspCanola oil

8 tspMinced garlic

8 tspMinced ginger

2 cupscarrots

Julienned

1 bundlegreen onions

1 packagewide rice noodles

Medium

1 Tbsppeanuts

Crushed

Instructions

Step 1

Start boiling water on high for rice noodles.

Step 2

In a small bowl, whisk until smooth: soy sauce, water, peanut butter, chili paste, brown sugar, and vinegar.

Step 3

Heat a large wok over medium-high heat, and add canola oil, garlic and ginger and let cook until fragrant, about 1 minute. Add the corrota, green onions and water chestnuts until softened.

Step 4

Once water is boiling, add noodles and cook for only a few minutes. Good through but not until too soft. Drain and rinse with cold water to prevent sticking.

Step 5

Add chicken and stir-fry until chicken is browned and cooked through.

Step 6

Add noodles and sauce from 1. Cook until heated through, about 2 minutes.

Step 7

Garnish with chopped peanuts and greens.