Cold rice noodles with peanut-lime chicken from Smitten Kitchen by Deb Perelman

  • scallions
  • soy sauce
  • basil
  • carrots
  • ground cayenne pepper
  • chicken thighs
  • cucumbers
  • fish sauce
  • fresh ginger
  • limes
  • rice vinegar
  • vegetables of your choice
  • dry-roasted peanuts
  • unsalted peanut butter
  • toasted sesame oil
  • Thai chiles
  • rice vermicelli noodles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mint or cilantro for basil, and serrano chiles for Thai chiles. See recipe for vegetable suggestions

  • JJ2018 on July 20, 2019

    Really enjoyed this and would definitely make again. Quick to pull together and very tasty

  • clcorbi on August 08, 2017

    YUM. Finally, a peanut sauce I actually like! I'm so happy to have found this recipe. I added some extra green beans--maybe 1/3lb--per Deb's comment that this could use more veggies. I only marinated the chicken thighs for 15min before broiling them, but they were still SO flavorful, which makes me think these sauces would make an excellent marinade on their own. If I were to repeat this--which I almost certainly will--I'd streamline the sauces somehow. I don't really think it's necessary to have two separate sauces. I'd probably just halve the dipping sauce ingredients and blend them in with the peanut sauce, and then add all of it to my noodle bowl to taste. Otherwise, wow, I have no complaints. This is an amazing bowl meal.

  • Barb_N on March 12, 2015

    I streamlined this even more than Deb's simplified version of David Tanis' original recipe- I used ready made peanut sauce and left over cooked chicken which I mixed together. I combined that with the scallions, cucumbers plus udon noodles and radish slices and radish greens tossed with the dipping sauce. Tasty and eminently adaptable- something I am always on the lookout for.

  • DeborahBluhm on July 24, 2014

    It's an awesome dish. I have also used a few large spoons of the peanut base (as it keeps so long in the fridge) in soups to add depth, and it's wonderful!

  • DeborahBluhm on July 24, 2014

    It's an awesome dish. I have also used a few large spoons of the peanut base (as it keeps so long in the fridge) in soups to add depth, and it's wonderful!

  • thekitchenchronicles on January 18, 2013

    I used the NY Times original recipe linked in her post with excellent results

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