Thai Peanut Chicken Noodles with Charred Corn + Lime Watermelon.
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Half Baked Harvest · by Tieghan Gerard★ 3.9 (12)

Thai Peanut Chicken Noodles with Charred Corn + Lime Watermelon.

NUTRITION · PER SERVING55M COOK
CAL 53%·PRO 92%
CARBS 94G35% OF CAL
10G FIBER62G OTHER21G TOTAL SUGAR
FAT 61G52% OF CAL
26G SAT35G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Quick and healthy stir-fried noodles with a peanut curry sauce, charred corn, and fresh vegetables. Served with lime watermelon on the side for a bright, balanced meal.

mainthaistir frybowlchickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 (14 ounce) can full fat coconut milk
  • 1/2 cup creamy peanut butter
  • 2-3 tablespoons Thai red curry paste (I use 3)
  • 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)
PREP
10M
SODIUM
2050MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.