My adventurous college self traveled to Taiwan and a tiny hole in the wall restaurant had what we called “peanut butter noodles”. I have no idea what they were actually called, but it has taken me all this time to find anything that comes close to our “peanut butter noodles”. This recipe is adapted from a recipe from from the Bettered Blondie that she is calling Pad Thai, so if you’re a fan of Pad Thai, this recipe is somewhat similar!
- 3 chicken breasts, cubed
- ¼ cup green onion, chopped
- ½ cup low sodium soy sauce
- 2 Tbsp fish sauce (you can use less for lower sodium)
- 2 Tbsp sesame oil
- 2 Tbsp rice vinegar
- ⅓ cup brown sugar
- 3 Tbsp natural, creamy peanut butter
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, minced (or 1 tsp powdered ginger)
- ¼ tsp crushed red pepper flakes
- 4 carrots, cut into matchsticks
- 1 cup low sodium chicken broth (you can also use water)
- 8 oz rice noodles (I prefer Annie Chuns-the Bettered Blondie specifically mentions this brand and comments I’ve ready mention their noodles didn’t cook thoroughly enough, but this brand worked great in my recipe!)
- ¼ cup cilantro, chopped
- ½ cup peanuts, chopped
- 2 limes, one for juice and one cut into wedges for serving
- Place the cubed chicken, green onions, and carrots into the Instant Pot.
- In a small bowl, mix the soy sauce, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, pepper flakes, juice of one lime, ginger, and garlic until well combined and pour over the ingredients in the Instant Pot. Add the chicken broth and stir well.
- Put the lid on and set the instant pot to manual low pressure to 7 minutes. When time goes off, do a quick release and remove the lid after pressure has fully released.
- Stir in the rice noodles and set the lid back on and leave it for 10 minutes. Stir together and check the doneness of the noodles. Replace the lid if they need a little more time to soften.
- Once done, serve with fresh lime wedges and top with cilantro, green onions, and chopped peanuts.