Thai Chicken Satay & Cold Sesame Noodles
Thai Chicken Satay & Cold Sesame Noodles combines tender, marinated chicken thighs with a rich and creamy peanut sauce served with a cold sesame noodle side dish topped with fresh crunch.
Servings: 4 Servings
Calories: 1118kcal
Ingredients
For the chicken:
- 1 can coconut milk full fat, divided
- 1 1/2 pounds chicken thighs cut into chunks
- 1 tablespoon curry powder
- 2 teaspoons Thai red curry paste
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons cooking oil
For the peanut sauce:
- Remaining coconut milk
- 1/4 cup creamy peanut butter
- 1 tablespoon apple cider vinegar
- 1 tablespoon sweet soy sauce
- 1 tablespoon brown sugar packed
- 1 tablespoon Thai red curry paste
- 1 pinch salt
- For garnish: 2 tablespoons chopped peanuts lime wedges, cilantro, sliced red chilis
For the sesame noodles:
- 2 tablespoons smooth peanut butter
- 2 tablespoons Chinese sesame paste or tahini
- 3 tablespoons less sodium soy sauce
- 1 1/2 tablespoons Chinese black vinegar or rice vinegar
- 1 tablespoon sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon ginger grated
- 2 cloves garlic minced
- 2-4 tablespoons water to thin the sauce, as needed
- 6 ounces lo mein dried or fresh sub udon or spaghetti
- 1 cucumber peeled and julienned
- 1 carrots julienned
- 2 green onions chopped
- Handful fresh cilantro chopped
- Chopped peanuts for garnish
Instructions
For the teriyaki chicken:
- In a large bowl, mix together the chicken, curry powder, 2 teaspoons red curry paste, sugar, salt, and 1/4 cup of the coconut milk. Marinate for 20 minutes or longer.
- Thread the chicken onto the skewers. If using wooden skewers, be sure to soak them in water in advance.
- Heat a large skillet over medium heat. Add the oil. When hot, cook the skewers, in batches, if needed, for 3 minutes per side.
- In a saucepan over medium heat, combine the rest of the coconut milk, peanut butter, apple cider vinegar, sweet soy sauce, brown sugar, red curry paste and salt. Whisk until smooth then simmer for 5 minutes.Thin with water, if necessary for the right consistency.
- When chicken is done, stack it on a serving platter and garnish with your choice of peanuts, lime wedges, cilantro, and red chilis.
- Pour sauce into a bowl. Sprinkle with peanuts.
- Serve with the sauce on the side.
For the sesame noodles:
- In a medium bowl, whisk together the peanut butter, sesame paste, soy sauce, vinegar, sugar, sesame oil, ginger, and garlic. Stir and add water a little at a time until the sauce reaches your desired consistency. It should be creamy, but pourable.
- Bring a large pot of salted water to a boil. Add the noodles and cook to al dente. Drain and rinse under cold water to stop the cooking process.
- In a mixing bowl, combine the cooled noodles and sauce. Toss until everything is well coated.
- Transfer the noodles to serving plates or bowls. Garnish with cucumber, carrot, green onions, cilantro, and chopped peanuts.
Video
Notes
- While the recipe suggests marinating the chicken for at least 20 minutes, consider letting it sit for a few hours or even overnight in the refrigerator. This allows the flavors to penetrate the chicken, resulting in a more flavorful dish.
- If you’re using wooden skewers, don’t forget to soak them in water for at least 30 minutes before threading the chicken. This prevents them from burning on the grill or in the pan, ensuring that your skewers hold up while cooking.
- The peanut sauce is a key component of this dish, and you can customize its thickness to your liking. If you prefer a thinner sauce, simply whisk in a bit of warm water until you reach the desired consistency. Taste and adjust the seasoning as needed, adding more salt or sweet soy sauce for extra flavor.
Nutrition
Calories: 1118kcal | Carbohydrates: 61g | Protein: 43g | Fat: 81g | Saturated Fat: 33g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 167mg | Sodium: 1210mg | Potassium: 1031mg | Fiber: 6g | Sugar: 19g | Vitamin A: 3798IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 5mg