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Spicy Peanut Noodles with Chicken, 7 points+

May 29, 2012 by DanicasDaily 18 Comments

I am not sure what it is, but, lately all I can think about is how much I want a big bowl of Pad Thai or Spicy Peanutty Noodles.  I mean, what is not to love about mounds of chewy, gooey noodles that are coated with peanuts, peanut butter, juicy chicken with hints of lime & rice vinegar, crunchy veggies, jalapeno, cilantro and sweet chili sauce. 

I know I could go out and buy the real deal at any of the local Thai places in Northern California.  I am just not willing to spend 10+ points to have 1/3 of the dish when I know I can make a delicious version at home and eat the ENTIRE bowl for less points+!

I have tried several ways to lighten up Pad Thai in the past by using butternut squash and Sritaki Noodles, but, it just wasn’t the same ~ it tasted, well “healthy”.  My last attempt was made during my Vegan & Gluten Free Adventures and it was delicious, although, “point-y”.

This time around, I decided to get smart about my approach by bulking up my bowl with a whole lotta crunch and color!  I was able to cut my noodle ratio in half and up the “crunch factor” by adding in a whole bag of fresh bean sprouts, carrots, red cabbage and sweet red bell pepper.  This recipe is definitely all about that sweet, spicy, creamy peanut sauce as it coats everything in a way that makes you want to keep going back for more……bite after bite!

SPICY PEANUT NOODLES WITH CHICKEN (print it!)

IMG_7648

INGREDIENTS

  • 8oz bean sprouts
  • 1/2 cup carrot, shredded
  • 1/2 cup red cabbage, shredded
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cup green onions, sliced
  • 7 oz rice noodles
  • 1 lb cooked boneless, skinless chicken breast, chopped
  • 1/3 cup peanut butter
  • 1 Tbsp fresh ginger, peeled and chopped
  • 1 garlic clove, minced
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp honey
  • 1/2 tsp sesame oil
  • 1/4 cup rice wine vinegar
  • 1/2 Tbsp Sriracha hot sauce
  • 2 1/2 Tbsp cashews, roughly chopped

INSTRUCTIONS

1.  Prepare the rice noodles according to the packaged directions.

2.  While the noodles cook, chop the chicken and vegetables placing them in a large mixing bowl.

3.  Prepare the spicy peanut sauce by combining the peanut butter, ginger, garlic, soy sauce, honey, rice wine vinegar and sriracha in a blender.  Blend for 30 seconds or until mixture is creamy.  It will be thick and that is ok.

4.  Add the noodles to the vegetable chicken bowl and pour the peanut sauce over the top.  Divide into 6 bowls and top with chopped cashews. Dig in!

Makes 6, heaping 1 cup servings, 7 points+ each

Nutritional information per serving calculated at caloriecount.com

image

STEP – BY – STEP

While the rice noodles cook, prepare the veggies by chopping them and placing them in a large mixing bowl.

IMG_7609

This recipe is perfect for leftover chicken and it also gives you a reason to fire up your grill to cook some.  Feel free to use any protein you like (tofu, shrimp, chicken-less chicken, etc.)  If you omit the chicken, then the recipe is only 5 points+ per serving.

IMG_7612

Next, give your sauce a whirl.  I prefer to use a blender to make sure everything gets chopped and helps you avoid getting chunks of raw ginger or garlic.  Feel free to add more heat too (sriracha, crushed red pepper flakes, jalapeno Open-mouthed smile!)

IMG_7611

Add the noodles to the veggie mix…..

IMG_7614

Then, the chopped chicken or protein you are using…..

IMG_7617

Finishing with the spicy, creamy peanut sauce.

IMG_7619

Toss well to coat everything with that sweet and spicy peanut sauce.

IMG_7625

Fill up a 1 cup bowl and top with cashews.

IMG_7634

These Spicy Peanut Noodles are so dang good I have no doubt that your bowl might just be tempted to run off with them…..

IMG_7645IMG_7630

Enjoy!

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Filed Under: Recipes Tagged With: Chicken, Pasta, Vegetarian

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Comments

  1. 1

    Gail H. says

    May 30, 2012 at 3:27 am

    These are soooo on the menu when we get back from vaca next week!

    Reply
  2. 2

    Allison W says

    May 30, 2012 at 5:38 am

    I must make this next week!! Yum!

    Reply
  3. 3

    K says

    May 30, 2012 at 6:06 am

    I wonder if PB2 could be substituted…? Fantastic recipe.

    Reply
    • 4

      DanicasDaily says

      May 31, 2012 at 7:20 am

      Hi K,

      Yes, you would just have to reconstitute the pb2 with water to make up 1/3 cup and you are good to go.

      Danica

      Reply
  4. 5

    Claudia says

    May 30, 2012 at 8:22 am

    That bowl is too cute where did you get it from?

    Reply
    • 6

      DanicasDaily says

      May 31, 2012 at 7:24 am

      HI Claudia,

      I got the bowl at Pier 1. You can see the entire set on this post.

      http://danicasdaily.com/the-food-i-cation

      Danica

      Reply
  5. 7

    Connie says

    May 30, 2012 at 9:54 am

    Looks delicious Danica! Can’t wait to try it. I think you have started a craze. We all want those cute bowls you got last weekend!!

    Reply
  6. 8

    Pam says

    May 30, 2012 at 10:37 am

    I am crazy about PB2 and use it about every day. Have you tried it to lighten up your peanut butter dishes?

    Reply
    • 9

      DanicasDaily says

      May 31, 2012 at 7:22 am

      Hi Pam,

      Yes, I’ve used PB2 before, but, personally prefer fresh ground natural peanut butter. That being said, I do like PB2 in smoothies and think you could easily use it in this recipe.

      Danica

      Reply
  7. 10

    Dotty says

    May 30, 2012 at 10:56 am

    Yum,
    Looks so yummy! Can we get the name of the place you got those cute bowls and maybe they have a website to order from. Great for measuring in and serving in.

    Reply
    • 11

      DanicasDaily says

      May 31, 2012 at 7:24 am

      HI Dotty,

      I got the bowl at Pier 1. You can see the entire set on this post.

      http://danicasdaily.com/the-food-i-cation

      Danica

      Reply
  8. 12

    Lucia says

    May 30, 2012 at 5:46 pm

    OMG that looks fantastic, need to make next week BTW the bowls are super cute

    Reply
  9. 13

    Kathleen says

    May 30, 2012 at 7:30 pm

    Yum yum, must try as soon as possible! I mostly eat “Paleo” but I think I can make an exception in this case.

    Reply
  10. 14

    Dana says

    May 31, 2012 at 4:32 am

    I made this dish last night. WOW, WHAT A HIT!!!!!!!!!!!!!!!!!!!!! Even the kids goobled it up. I will be trying ALL of your recipes Danica, THANKS. What a wonderful site you have and very inspiring

    Reply
    • 15

      DanicasDaily says

      May 31, 2012 at 7:23 am

      That is awesome Dana! Thanks for letting me know you all enjoyed!

      Danica

      Reply
  11. 16

    Tami @Nutmeg Notebook says

    May 31, 2012 at 6:29 am

    I have been on an Asian food kick lately myself! That looks delicious and beautiful. Great job on making a healthier swap at home. Love it!

    Reply
  12. 17

    Rachel says

    September 12, 2012 at 9:31 pm

    I made this tonight and it was AWESOME!!! It was really easy and delicious. Thanks for this beautiful and yummy and healthy recipe!

    Reply
  13. 18

    Marsha DiGiacomo says

    July 12, 2018 at 10:34 am

    Could my calculations be correct – 13 smart points (the older program) it seems like a lot.

    Reply

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About Danica

Whether she’s enjoying a dish at a local restaurant or whipping up a crowd-pleasing, nutritious meal at home, Danica has a passion for all things food. She believes in and follows the Weight Watchers principle of “all things in moderation” and chronicles her culinary adventures here. Besides sharing her daily eats and tasty, nutritious recipes, Danica connects others seeking a healthier lifestyle on her site and shares her travel adventures with her husband around the world.

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