Ingredients:

  • 1/2 cup (125g) creamy peanut butter
  • 3 tbsp (45ml) reduced-sodium soy sauce
  • 2 tbsp (30ml) fresh lime juice
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) sriracha
  • 2–4 tbsp (30–60ml) warm water
  • 8 oz (225g) Pad Thai noodles
  • 1 lb (450g) chicken breast, thinly sliced
  • 1 tbsp (15ml) neutral oil
  • 1 cup (100g) shredded carrots
  • 1 cup (100g) sliced cucumbers
  • 3 scallions (15g), thinly sliced
  • 1/4 cup (35g) crushed roasted peanuts
  • 1 lime, cut into wedges

Instructions:

  1. Place the rice noodles in a large bowl and cover with very hot tap water; let soak for 8–10 minutes until pliable but with a slight resistance in the center, then drain using a fine-mesh strainer.
  2. Heat 1 tbsp (15ml) neutral oil in a skillet over medium-high heat. Add the thinly sliced chicken and cook for 3–5 minutes until the edges are golden and the center is opaque and reaches an internal temperature of 165°F (74°C).
  3. In a medium bowl, whisk together 1/2 cup (125g) creamy peanut butter, 3 tbsp (45ml) reduced-sodium soy sauce, 2 tbsp (30ml) fresh lime juice, 1 tbsp (15ml) maple syrup, and 1 tbsp (15ml) sriracha. Gradually whisk in 2-4 tbsp (30-60ml) warm water one tablespoon at a time until the sauce is smooth and pourable.
  4. Combine the drained noodles and seared chicken in the large bowl. Pour the peanut sauce over the mixture and toss gently with tongs until the noodles are well-coated.
  5. Fold in 1 cup (100g) shredded carrots and 1 cup (100g) sliced cucumbers. Divide into bowls and garnish with 3 thinly sliced scallions (15g), 1/4 cup (35g) crushed roasted peanuts, and lime wedges.