Thai Peanut Noodles

Annette Leverich Heidenreich

3 large boneless chicken breasts (about 2 pounds)

1.5 cups chicken stock

1.5 cups Thai Peanut Sauce

1 white onion

2 8 oz packages noodles

½ cup green onions thinly sliced

¼ cup chopped cilantro

1 lime

Chopped peanuts

Red pepper flakes

Salt

Pepper

Set Instant Pot to sauté and allow to heat. While Instant Pot is heating, cut the onion in half and slice each half into thin strips. Add 2 to 3 tablespoons of olive oil to Instant Pot. Cook onions with some salt and pepper until soft but not browned. Add red pepper flakes to your taste (some like it hot!) and cook for a few seconds until fragrant.

Add chicken stock and Thai Peanut Sauce (I used two jars of Kikkoman Thai Peanut Sauce) to the cooked onions and whisk together. Bring liquid to a boil and add the chicken breasts. Put the lid on Instant Pot and set to manual pressure cook for 20 minutes.

When the 20 minutes is up, manually release pressure, remove chicken breasts, and set the Instant Pot back to sauté. Add noodles to the liquid and cook to desired doneness (the ones I used took about 3 minutes). While the noodles cook, shred the chicken.

Once noodles are cooked turn Instant Pot to “off” and stir thoroughly. If the sauce seems a little thick or there isn’t enough, add additional chicken stock and stir. Add shredded chicken and chopped green onions, stir to coat with sauce. Taste for salt and pepper.

Serve immediately with chopped cilantro on top, crushed peanuts, and the juice of a lime quarter. This makes a lot but it’s good the next day. Heck, it’s even good cold. Enjoy!

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