Thai peanut chicken noodles with crunchy veg

• 500 g boneless skinless chicken thighs
• 225 g rice noodlespad thai-style flat noodles
• 80 ml creamy peanut butter
• 3 tbs store-bought soy sauce
• 2 tbs rice vinegar
• 1 tbs sriracha
• 2 tsp sesame oil
• 2 limes
• 1 tbs honey
• 3 garlic clovesminced
• 15 g gingergrated
• 1 tbs avocado oil
• 1 large red bell pepperthinly sliced
• 1 English cucumberhalved lengthwise and thinly sliced
• 2 medium carrotsjulienned or coarsely grated
• 4 scallionsthinly sliced
• 1 bunch fresh cilantroleaves and tender stems, roughly chopped
• 50 g roasted peanutsroughly chopped
• ½ tsp kosher salt
• ¼ tsp black pepper

1. 1

   Bring the large pot of well-salted water to a rolling boil. Meanwhile, whisk together the peanut butter, soy sauce, rice vinegar, sriracha, sesame oil, honey, minced garlic, grated ginger, and the juice of both limes in the large mixing bowl until smooth and pourable. If it's too thick, add warm water 1 tablespoon at a time until it coats a spoon easily.

   Tip: Taste the sauce — it should be salty, nutty, tangy, and a little spicy. Adjust sriracha or lime juice to your liking.

2. 2

   Season the chicken thighs on both sides with kosher salt and black pepper. Heat avocado oil in the skillet over medium-high heat until it shimmers. Add the chicken in a single layer and cook without moving for 4-5 minutes until the underside is deeply golden brown and releases easily from the pan.

   Tip: Don't crowd the pan — if your thighs are large, work in two batches for the best sear.

3. 3

   Flip the chicken and cook for another 4-5 minutes until cooked through (internal temperature of 74°C / 165°F) and the juices run clear. Transfer to the cutting board and let rest for 2 minutes, then slice into thin strips against the grain.

   Tip: Resting even briefly lets the juices redistribute so the chicken stays moist when sliced.

4. 4

   While the chicken rests, cook the rice noodles in the boiling water according to package directions (usually 4-5 minutes) until tender but still slightly chewy. Drain and rinse briefly under cool water to stop cooking and prevent clumping.

   Tip: Don't overcook the noodles — they'll continue to soften as they sit in the sauce.

5. 5

   Add the drained noodles to the mixing bowl with the peanut sauce and toss thoroughly using tongs until every strand is coated. Add the sliced red bell pepper, cucumber, carrots, and about three-quarters of the scallions. Toss again to combine.

6. 6

   Divide the noodles among four bowls and top with sliced chicken, chopped peanuts, remaining scallions, and a generous handful of fresh cilantro.

   Tip: Leftovers keep in the fridge for up to 3 days — the noodles absorb sauce as they sit, so loosen with a splash of water and a squeeze of lime when reheating. Best enjoyed cold or at room temperature.

• skillet (30cm (12-inch))
• large pot (6-liter (6-quart))
• cutting board
• mixing bowl (large)
• whisk

Per serving

Nutritional values are estimates only.