My Sweet Marie

Rice Noodles In A Peanut Sauce

Posted on: January 12, 2014

I was looking through my old recipes, looking for something different and I found this old recipe that I use to make all the time! My family love this and both girls make it for their kids now too. You could substitute cashew butter, almond butter or even sunflower butter if you have a peanut allergy. This can be a meal all on it’s own or part of an elaborate Chinese dinner you may be hosting! Better yet, order some won ton soup, egg rolls or spring rolls and call it a feast! Here’s how to make it:



  • 1 tbsp. soy sauce (gluten-free tamari)
  • 2 tbsp. shao-Hsing or dry sherry
  • 2 chicken breasts cut into cubes, boned

Peanut sauce:

  • 1/4 cup peanut butter
  • 3 tbsp. soy sauce or g.f. tamari
  • 2 tbsp. rice vinegar
  • 1 tbsp. chicken broth or wine or sherry
  • 1 tbsp. sesame oil
  • 2 tsp sugar or agave
  • 2 tsp chili oil if you like heat!

Stir Fry:

  • 2 tbsp. oil (canola, peanut etc)
  • 2 tsp fresh grated ginger
  • 2 cloves garlic crushed
  • 1 small onion
  • 1 carrot, peeled and sliced
  • 1/2 cup chopped peanuts or other nut chosen
  • 2-3 green onions sliced thinly.
  • 1 pkg of rice noodle of desired thickness


  1. Marinate the meat for 2 hours.
  2. Heat your wok or large stir fry pan.
  3. Add your oil, garlic and ginger.
  4. Stir in your carrots and onion. Stir fry till translucent.
  5. Add in the chicken, cook till pink is gone.
  6. Add your peanut sauce ingredients and cook till thickened. Lower heat.
  7. Meanwhile cook your noodles according to pkg directions.
  8. Serve the chicken in sauce over the noodles. Top with the chopped peanuts and green onions.
  9. ** If using cashew butter, garnish with cashews, or sunflower seeds if using sunflower butter etc.



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