Peanut Chicken Noodle Bowl

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  1 lbs Rice Noodles, Dry
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  2.5 lbs Chicken Thigh, Boneless Skinless

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

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  1 tsp 1 teaspoon kosher salt
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  1 tbsp Vegetable oil
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  0.5 cup Peanut Butter, Smooth
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  3 tbsp Soy Sauce, Low Sodium
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  1.5 tsp Garlic
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  1 tbsp Vinegar, Rice
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  1 tbsp Thai red curry paste
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  2 tsp Ginger, Fresh Root
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  2 tbsp Brown sugar
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  13 oz Coconut Milk, Full-Fat, Canned
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  4 oz Green Beans
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  0.5 cup Tomato, Cherry
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  0.5 cup Cucumber
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  0.3 cup Peanuts, Dry Roasted
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  0.3 cup Cilantro, Fresh
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  0.3 cup Lime Juice, Fresh
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  1 tbsp Fish sauce

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, then 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 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, then transfer to a plate.
3. 3In the same skillet over medium heat, combine the peanut butter, soy sauce, minced garlic, rice vinegar, Thai red curry paste, grated ginger, brown sugar, and coconut milk. Whisk 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, stirring occasionally, until the sauce thickens slightly and the chicken reaches an internal temperature of 165°F.
4. 4While the chicken simmers, 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 with one piece of chicken, then divide the peanut sauce evenly among all 6 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.