Rice Noodles with Peanut Sauce, Chicken, and Snap Peas

Ingredients for Rice Noodles with Peanut Sauce, Chicken, and Snap Peas

• 3 matskedar olivolja

• 1/2 teskedar malen kummin

• 1 1/2 teskedar kosher salt, delat

• 3/4 teskedar nymalen svartpeppar, delad

• 575g boneless, skinless chicken thighs, trimmed

• 2 limes, divided

• 1 batch Kid-Friendly Peanut Sauce

• 230g dried thin rice noodles

• 1/2 cup coriander, coarsely chopped, divided

• 80g toasted peanuts, coarsely chopped, divided

• 2 Persian cucumbers, thinly sliced on the bias

• 2 medium carrots (about 110g each), grated

• 230g sugar snap peas, trimmed

How to make Rice Noodles with Peanut Sauce, Chicken, and Snap Peas

Preheat oven to 218°C. Stir oil, cumin, 1 teaspoon salt, and 1/2 teaspoons pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 74°C, 15–17 minutes. Transfer chicken to a cutting board and thinly slice.

Meanwhile, juice 1 lime to yield 45ml juice. Cut remaining lime into wedges. Whisk peanut sauce, lime juice, and remaining 1/2 teaspoons salt and 1/4 teaspoons pepper in a large bowl.

Cook noodles according to package directions. Drain. Transfer noodles to another large bowl. Add 1 1/2 cups peanut sauce mixture, 1/3 cup coriander, and 1/3 cup peanuts and toss to combine. Divide noodle mixture among bowls.

Transfer sliced chicken to same large bowl and toss with 2 tablespoons peanut sauce mixture; arrange in a section over noodles. Toss cucumbers and 2 tablespoons peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss carrot and 60ml peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss snap peas and 2 tablespoons peanut sauce mixture in same bowl; arrange in another section over noodles. Serve remaining sauce mixture alongside or reserve for another use. Top bowls with remaining coriander and peanuts and serve with lime wedges alongside.

Sauce can be made 2 weeks ahead; transfer to an airtight container and chill. Chicken can be cooked 4 days ahead; cover and chill.

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