Saucy Thai Curried Peanut Noodles

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  Rice Noodles, Dry(227g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Garlic(240g)
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  Ginger, Fresh Root(15g)
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  Coconut Milk, Full-Fat, Canned
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  Vegetable Broth, Low Sodium(240g)
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  Peanut Butter, Smooth(60g)
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  Thai red curry paste(45g)
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  Lime Juice, Fresh(30g)
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  Fish sauce(15g)

Instructions

1. 1Slice the chicken breast into bite-sized pieces. In a small bowl, whisk together the peanut butter, coconut milk, vegetable broth, Thai red curry paste, fish sauce, and lime juice until smooth; set the sauce aside.
2. 2Bring a large pot of salted water to a boil over high heat. Add the rice noodles and cook according to package directions until just shy of al dente, about 4–6 minutes. Drain the noodles, toss lightly with a drizzle of olive oil to prevent sticking, and set aside.
3. 3Heat 1 tablespoon olive oil in a large sauté pan or wok over medium-high heat. Add the chicken pieces and sauté for 4–5 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a clean plate.
4. 4Add the remaining 1 tablespoon olive oil to the hot pan. Add the minced garlic and grated ginger and sauté for 1–2 minutes over medium-high heat, stirring frequently, until fragrant.
5. 5Pour the peanut sauce into the pan and stir constantly for 2–3 minutes over medium heat until the sauce simmers and thickens slightly.
6. 6Add the cooked chicken and cooked noodles to the pan and toss together for 1–2 minutes over medium heat until everything is evenly coated and heated through.
7. 7Taste and adjust seasoning with additional fish sauce, lime juice, or salt as needed.
8. 8Divide the curried noodles evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.