Thai Noodle Taco Boats with Peanut Sauce

Crisp taco shells filled with a flavorful chicken and rice noodle stir-fry in a creamy peanut sauce. A fun and delicious twist on classic Thai flavors.

Prep Time

15 minutes

Total Time

40 minutes

Calories

685 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.69/serving

Season:

☀️ Summer

Meal Type:

Snack

Cuisine:

Mexican•Asian•Thai

Main Ingredient:

Chicken•Rice

Cooking Style:

Stir-Fry

Mood:

Comfort Food•Healthy

Ingredients

Servings

8shellsTaco Shells(Hard taco shells)

£1.75

8ozRice Noodles(Thin rice noodles, like vermicelli)

£1.50

1lbChicken Breast(Boneless, skinless, cut into bite-sized pieces)

£6.00

1mediumRed Bell Pepper(Thinly sliced)

£0.90

1mediumCarrot(Julienned or shredded)

£0.20

3stalksGreen Onions(Chopped, separate white and green parts)

£0.75

0.3cupFresh Cilantro(Chopped, for garnish)

£0.60

0.3cupChopped Peanuts(For garnish)

£0.80

0.5cupPeanut Butter(Creamy)

£1.20

2tbspSoy Sauce(Low sodium)

£0.15

2tbspLime Juice(Freshly squeezed)

£0.25

1tbspHoney(Or maple syrup)

£0.20

1tspSesame Oil

£0.15

2clovesGarlic(Minced)

£0.10

1tspGinger(Grated fresh ginger)

£0.10

0.3tspRed Pepper Flakes(Optional, for heat)

£0.05

1tbspVegetable Oil

£0.05

Total Cost

£14.75

£3.69 per serving

Instructions

1.
Cook rice noodles according to package directions. Drain and set aside.
2.
While noodles cook, prepare the peanut sauce. In a saucepan, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). Cook over low heat, stirring constantly, until smooth and heated through. Add a tablespoon of water at a time if the sauce is too thick.
3.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
4.
Add the sliced red bell pepper and julienned carrots to the skillet. Stir-fry for 3-5 minutes, until slightly softened.
5.
Add the cooked rice noodles and cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the mixture and toss to coat evenly. Cook for 2-3 minutes, stirring frequently, until heated through.
6.
Stir in the white parts of the green onions.
7.
Fill each taco shell with the chicken and noodle mixture.
8.
Garnish with chopped cilantro, chopped peanuts, and the green parts of the green onions.
9.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (280g)

685 kcal / 2866 kJ

Carbs

55g

21% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

To warm the taco shells, bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through. Use a taco shell stand to keep them upright.

Adjust the amount of red pepper flakes to control the spiciness of the peanut sauce.

You can substitute tofu for the chicken for a vegetarian option.

Other vegetables, such as broccoli florets or snow peas, can be added to the stir-fry.

Cooking Equipment

Large Skillet

Saucepan

Taco Shell Stand (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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