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Peanut Chicken Noodle Bowl
Ingredients
  • 1 pound rice noodles
  • 2½ pounds boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • ½ cup creamy peanut butter
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1½ teaspoons grated garlic
  • 1 tablespoons rice vinegar
  • 1 tablespoon red curry paste (plus more if you like things spicy)
  • 2 teaspoons grated ginger
  • 2 tablespoons light brown sugar (optional)
  • 1 (13-ounce) can coconut milk, shaken
  • 4 ounces green beans, trimmed and cut into ½-inch pieces
  • ½ cup halved cherry tomatoes
  • 2 Persian cucumbers, cut into ¼-inch-thick rounds (about ½ cup)
  • ¼ cup roasted peanuts, roughly chopped, plus more for serving
  • ⅓ cup fresh cilantro, roughly chopped, plus more for serving
  • ¼ cup fresh lime juice (from 2 limes)
  • 1 tablespoon fish sauce (optional)
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