Heyyyy! Happy Monday!!
So super excited about today’s recipe, but first let’s do a little weekend recap!
I’m kind of pulling double duty for the next week since my parents are visiting friends and family back in Cleveland. That leaves me in charge of taking care of the chickens + goats. It’s not a big deal at all, but just a little more work. Thankfully my brother is home, so I don’t have to stop in at their house everyday and take care of Asher’s cat Nikolai, but then again, my brother is not the most reliable…so maybe I should? Nope, he’s got his one!
If you guys follow me on snapchat, then you know we made this pizza on Saturday. I added the most gorgeous heirloom tomatoes that I picked up at my local farm stand earlier in the day. Literally, those tomatoes made my weekend. When I saw them at the stand, I could not help but smile so big, and then proceeded to literally buy ALL the tomatoes. No seriously, all the tomatoes….a whopping thirty-two dollars worth. Yes, I am so serious.
Worth every single penny.
Not only are they delicious, but they are incredibly fun to photograph. Some photos will be headed to the cookbook and a few to the blog! 🙂
After the excitement of my tomato find, you can see why I clearly needed to make pizza. I then followed up with three brand new tomato recipes that are headed to the site very, very soon! I can’t wait to share them with you.
So while Saturday was a big cooking day, Sunday was spent doing all the fun things… playing outside, buying more pretty summer produce and doing a ton of Wizarding World of Harry Potter planning (soo excited about this!)!
How about you guys? Any fun things go down this weekend? Any totally weird things?
OKOKOK. Maybe we should chat about this Thai Peanut Chicken Noodles??
Yes, we should, because I feel like I’m rambling and all I really need to do is tell you about this chicken, ASAP! 🙂
It’s kind of the best! Quick, healthy, full of so much flavor and beyond delicious. But then really, can anything with peanut sauce not be delish? I swear, it makes everything better!
Here’s how this meal breaks down…
…start with the chicken, since it needs a little time to marinate, but only 30 minutes or so. Nothing too long!
…then get started on those noodles.
…next grill up some corn and add it to you saucy noodles, along with some cucumber, mint, and tons of basil.
…then that mix up the peanut sauce.
…now it is grilling time.
…add the noodles to a bowl and top with chicken + peanut sauce + chopped peanuts. YUM.
…grate a little lime zest over some fresh watermelon slices and serve alongside that giant noodle bowl.
…spoon on a little more peanut sauce, cause umm, you can and um YES.
Honestly though, something about this whole meal is so satisfying. It just really hits the spot, and it’s perfect for summer eating.
I mean, hello?!? No oven time, and ready to go, start to finish, in one hour. Actually only thirty minutes if you don’t include the marinating time. YES PLEASE!
Thai Peanut Chicken Noodles with Charred Corn + Lime Watermelon.
Servings: 4 Servings
Calories Per Serving: 743 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
Chicken + Noodles
- 1/4 cup low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 1 tablespoon chili paste sambal olek
- juice of 2 limes
- 3 tablespoons toasted sesame oil or sesame oil
- 1 pound boneless skinless chicken tenders or breasts cut into strips
- 8 ounces vermicelli rice noodles
- 3 ears corn grilled or roasted, kernels removed from the cob
- 2 Persian cucumber or 1 regular cucumber chopped
- 1/2 cup fresh basil roughly torn or chopped
- 1/4 cup fresh mint chopped
- 1/2 cup roasted peanuts chopped
- 1/2 of a small seedless watermelon cut into triangles
- zest of 2 limes
- microgreens or shredded purple cabbage for serving
- In a small saucepan, combine all the ingredients and cook over medium low heat until the peanut butter has melted and the sauce is smooth. The sauce can be made in advance and warmed just before serving. Sauce will keep 1 week in the fridge.
Chicken + Noodles
- In a medium size bowl, whisk together the soy sauce, fish sauce, honey, chili paste, lime juice and sesame oil. Remove about two thirds of the sauce from the bowl and use the remaining sauce to toss with the chicken. Toss well to combine. Cover and let the chicken marinate in the fridge for 30 minutes or up to overnight.
- Prepare the rice noodles according to package directions. Drain and toss some of the noodles with the reserved two thirds of sauce + a few tablespoons of warm peanut sauce. To the noodles, add the grilled corn, cucumber, basil + mint. Gently toss to combine adding in extra sesame oil if a little more sauce for the noodles is needed.
- Preheat your grill, grill pan, or skillet to medium hight heat.
- Thread your chicken onto skewers. Grill for 4-5 minutes per side or until the chicken is cooked through and light grill marks appear. Remove from the grill.
- Divide the noodles among plates or bowls and top with chicken, drizzling generously with peanut sauce. Add the chopped peanuts + fresh basil, mint and microgreens or purple cabbage.
- Grate the remaining 2 limes over the watermelon triangles and serve alongside the peanut chicken + noodles.