Thai Chicken Noodle Salad with Edamame

This Thai Chicken Noodle Soup is nutritious, hearty, and full of umami. With a delicious balance of savory, sour, and spicy flavors.

Prep Time

20 mins

Cook Time

10 mins

servings

Made With:

Free Range Boneless Skinless Chicken Thigh Fillets

Ingredients

• 1 ½ Pounds Foster Farms Free Range Boneless Skinless Chicken Thigh Fillets
• 1 Tablespoon Cornstarch
• ¼ Cup Peanut Butter
• 2 Tablespoons Sriracha Sauce
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Fish Sauce
• 1 Tablespoon Rice Wine Vinegar
• 1 Tablespoon Olive Oil
• ½ Teaspoon Chopped Fresh Garlic
• 1 Ten-Ounce Package Udon Noodles (cooked according to package directions)
• 1 Cup Shredded Cabbage
• 1 Cup Shredded Carrot
• 1 Cup Edamame

Directions

Toss chicken in cornstarch, set aside.

Whisk together the peanut butter, sriracha sauce, soy sauce, fish sauce, vinegar, set aside.

Heat olive oil in a large skillet over medium high heat.

Add the chicken to the skillet, sauté 7-9 minutes (until the chicken begins to brown).

COOK CHICKEN TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F.

Always use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.