Thai Chicken and Curry-Peanut Noodles

Ingredients

• 1½ lb fresh lo mein noodles
• 20 oz chopped chicken breast
• 1 lb carrots, thinly sliced on an angle
• 2 limes
• 2 tablespoons yellow curry paste
• 2 garlic cloves
• 4 tablespoons soy glaze
• 6 tablespoons roasted peanuts, chopped
• 6 oz shishito peppers
• 4 scallions, whites and greens separated
• 2 tablespoons smooth peanut butter
• Olive oil
• Salt and black pepper

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry the produce. Thinly slice the scallions, separating the whites from the greens. Thinly slice the carrots on an angle and the shishito peppers crosswise. Roughly chop the peanuts. Zest the limes and cut them into wedges. Peel and mince the garlic.
2. In a bowl, combine the peanut butter, soy glaze, juice from 4 lime wedges, ¼ cup water, and yellow curry paste until smooth. Pat the chicken dry and season with salt and pepper.
3. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Add the scallion whites, carrots, and peppers; season with salt and pepper and cook until softened, 3–4 minutes. Transfer to a bowl and wipe out the pan.
4. Heat another 2 tablespoons olive oil in the same pan over medium-high heat. Add the chicken and cook, stirring, until browned and cooked through, 3–4 minutes. Transfer it to the bowl with the vegetables.
5. Cook the lo mein noodles until tender, 2–4 minutes. Drain and rinse under warm water for 30 seconds, then return them to the pot.
6. Add the noodles, cooked vegetables, chicken, and curry-peanut sauce to the pan. Toss over medium heat until combined and warmed through. Taste and season with salt and pepper.
7. Divide between bowls and garnish with the scallion greens and peanuts. Serve with the remaining lime wedges.

Notes

• Total time: 25–35 minutes.