Peanut Chicken Noodle Bowl

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  Rice Noodles, Dry(454g)
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  Chicken Thigh, Boneless Skinless(1134g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 teaspoon kosher salt
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  Vegetable oil(15g)
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  Peanut Butter, Smooth(120g)
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  Soy Sauce, Low Sodium(45g)
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  Garlic(8g)
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  Vinegar, Rice(15g)
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  Thai red curry paste(15g)
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  Ginger, Fresh Root(10g)
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  Brown sugar(30g)
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  Coconut Milk, Full-Fat, Canned
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  Green Beans(113g)
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  Tomato, Cherry(120g)
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  Cucumber(120g)
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  Peanuts, Dry Roasted(60g)
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  Cilantro, Fresh(80g)
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  Lime Juice, Fresh(60g)
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  Fish sauce(15g)

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add the rice noodles and cook according to package directions, until tender but still slightly firm. Drain in a colander and set aside.
2. 2Pat the chicken thighs dry with paper towels. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Place the chicken skin-side down in the skillet and cook undisturbed for 5–7 minutes, until the skin is golden brown and crispy. Flip and cook for another 5–7 minutes until the second side is golden brown. Transfer the chicken to a plate.
3. 3In the same skillet, combine the peanut butter, soy sauce, minced garlic, rice vinegar, Thai red curry paste, grated ginger, brown sugar, and coconut milk. Whisk over medium heat for 2–3 minutes until smooth and well combined. Return the chicken to the skillet and spoon the sauce over it. Reduce heat to low and simmer for 8–10 minutes until the sauce thickens slightly and the chicken reaches an internal temperature of 165°F.
4. 4While the chicken cooks, combine the green beans, cherry tomatoes, cucumber, dry roasted peanuts, fresh cilantro, lime juice, and fish sauce in a medium bowl. Toss gently to combine.
5. 5Divide the cooked rice noodles evenly into 6 airtight containers while hot.
6. 6Top each container of noodles with one piece of chicken, then divide the peanut sauce evenly among the containers, pouring it over the chicken.
7. 7Divide the green bean and tomato salad evenly among the 6 containers, distributing it alongside the chicken.
8. 8Seal the containers and refrigerate for up to 4 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if the sauce has thickened too much.