Thai SunButter Chicken and Rice Noodle Sauté Recipe | Yummly

Thai SunButter Chicken and Rice Noodle Sauté

SUNBUTTER(6)
Sandra Elena: "The sauce was a bit too runny and ended up at the…" Read More
19Ingredients
45Minutes
230Calories
Read Directions
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Description

This savory, easy dish satisfies your family's peanut-noodle craving without the peanuts (and it's gluten-free!).

Ingredients

US|METRIC
  • 1/2 cup SunButter
  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon fish sauce
  • 1 tablespoon honey
  • 1 lime (the juice of)
  • 1 clove garlic (grated)
  • 1/2 inch fresh ginger (grated)
  • 1/2 cup coconut milk (canned, not refrigerated in a carton)
  • 2 teaspoons sriracha (or more to taste)
  • 8 ounces pad thai noodles (one box rice noodles)
  • 1 large carrots (sliced into 1/8-inch-thick rounds)
  • 1 red bell pepper (thinly sliced)
  • 2 scallions (thinly sliced)
  • 2 boneless skinless chicken breasts (sliced 1/4-inch thick)
  • 1 teaspoon salt
  • 1 tablespoon canola oil
  • 1 handful cilantro (finely chopped)
  • 4 leaves basil
  • lime wedges
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    Directions

    1. Whisk together the SunButter, tamari, fish sauce, honey, lime juice, garlic, and ginger in a large bowl until smooth. Add the coconut milk and 2 teaspoons of Sriracha, and continue to whisk until combined. Add additional Sriracha to taste, if desired. Set the sauce aside.
    2. Bring a large pot of water to a boil. Add the rice noodles and boil for 3 minutes. Add the carrot and bell pepper slices to the pot. Continue boiling the noodles and vegetables for 2-3 minutes longer, until the noodles are al dente, and the vegetables are fork-tender.
    3. Use a measuring cup to remove 1/2 cup of water from the pot and set aside. Drain the noodles and vegetables and rinse with cold water.
    View 3 More StepsDiscover more recipes from SunButter

    NutritionView More

    230Calories
    Sodium63% DV1520mg
    Fat18% DV12g
    Protein29% DV15g
    Carbs6% DV19g
    Fiber16% DV4g
    Calories230Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol40mg13%
    Sodium1520mg63%
    Potassium550mg16%
    Protein15g29%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber4g16%
    Sugars10g20%
    Vitamin A80%
    Vitamin C100%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(6)

    Sandra Elena 20 days ago
    The sauce was a bit too runny and ended up at the bottom of the pan but still, it was delicious!
    Lawrence a year ago
    awsome recipe. I added mushrooms. It came out great.
    Ben P. a year ago
    Turned out great. I dou led the vegetaes and meat and it was fantastic.
    Sally a year ago
    i was not able to find sunbutter so i used cashew butter the dish was delishes. My 14 year old son prepared the meal as part of his consumer science project. We will prepare it again.
    Dunstan 2 years ago
    I substituted peanut butter for sun butter and the sauce was tasty. Over all it turned out well but I would probably add mushrooms and ground peanuts next time.
    MaryAnn S. 2 years ago
    Good recipe. My grocery had 2 for 1 on pork tenderloins so I subbed that for chicken. Turned out great- Big Daddy gave it a thumbs up!

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