Description
This recipe for Thai Chicken Satay with Creamy Peanut Sauce and Cold Sesame Noodles offers a quick and flavorful meal, perfect for busy weeknights. It features tender, juicy chicken skewers with a rich peanut sauce, complemented by refreshing sesame noodles.
Ingredients
Scale
- 1 cup Coconut Milk (full-fat recommended)
- 1 pound Chicken Thighs (can substitute with chicken breast)
- 1 tablespoon Curry Powder (Thai brand recommended)
- 1 tablespoon Thai Red Curry Paste (can substitute with green curry paste)
- 1 tablespoon Sugar (brown sugar recommended)
- 1 teaspoon Salt (sea salt or kosher salt recommended)
- 1 tablespoon Cooking Oil (vegetable or canola oil ideal)
- 1 cup Peanut Butter (creamy works best)
- 2 tablespoons Apple Cider Vinegar (lemon juice can be used as an alternative)
- 2 tablespoons Sweet Soy Sauce (can substitute with regular soy sauce mixed with honey)
- 1 tablespoon Brown Sugar (coconut sugar can be used as a healthier alternative)
- 2 tablespoons Sesame Paste (tahini can serve as a substitute)
- 3 tablespoons Soy Sauce (low-sodium is a healthier option)
- 1 tablespoon Black Vinegar (rice vinegar is a common substitute)
- 1 tablespoon Ginger (fresh is best)
- 1 tablespoon Garlic (fresh is best)
- 8 ounces Noodles (Lo Mein/Udon/Spaghetti – choose any preferred type)
- 1 cup Fresh Vegetables (Cucumber, Carrots, Green Onions – any salad veggie can serve similarly)
Instructions
- Marinate Chicken: In a large bowl, combine chicken thighs, curry powder, Thai red curry paste, sugar, salt, and a quarter cup of coconut milk. Set aside for at least 20 minutes.
- Prepare Skewers: Thread the marinated chicken onto skewers, ensuring they are packed tightly. Soak wooden skewers in water first to prevent burning.
- Cook Chicken: Heat cooking oil in a skillet over medium heat. Cook the skewers for approximately 3 minutes on each side, until the chicken is golden brown.
- Make Peanut Sauce: In a saucepan, combine the remaining coconut milk, peanut butter, apple cider vinegar, sweet soy sauce, brown sugar, red curry paste, and a pinch of salt. Stir until smooth and let simmer for 5 minutes.
- Prepare Cold Sesame Noodles: Whisk together peanut butter, sesame paste, soy sauce, black vinegar, sugar, sesame oil, ginger, and garlic in a bowl. Add water to achieve the desired sauce consistency.
- Cook Noodles: Bring a pot of water to a boil and cook your choice of noodles until al dente. Drain and rinse under cold water.
- Combine and Serve: Toss the cooled noodles with the sauce until evenly coated. Serve chicken skewers alongside and garnish with fresh veggies and herbs.
Notes
- Optional: Top with chopped peanuts for extra crunch and flavor.
- Marinate the chicken up to 24 hours in advance for richer flavor.
- Soak wooden skewers in water for at least 30 minutes before using to prevent burning.
- Adjust peanut sauce thickness by gradually adding warm water if it’s too thick.
- Taste and adjust seasoning of the peanut sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling/Pan-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg