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Mild Peanut Noodles
Soft rice noodles tossed with creamy peanut sauce, shredded chicken, and fresh vegetables. A mild, kid-friendly Thai-inspired lunch.
2-3y3-5y5-8y
PeanutSoySesame
Ingredients
- 150 g rice noodle
- 2 tablespoon smooth peanut butter
- 1 teaspoon low-sodium soy sauce
- 1 tablespoon lime juice
- 0.5 teaspoon sesame oil
- 3 tablespoon water
- 0.5 cup chicken breast
- 0.5 cup julienned cucumber
- 0.25 cup carrot
Steps
- Soak rice noodles in boiling water for 4 to 5 minutes until just tender, then drain and rinse with cold water to stop cooking.
- Whisk together peanut butter, soy sauce, lime juice, sesame oil, and warm water in a bowl until smooth. Add a little more water if the sauce is too thick.
- Toss the noodles with the peanut sauce until well coated.
- Top with the shredded chicken, julienned cucumber, and shredded carrot.
- Cut long noodles with scissors before serving to younger children.
Nutrition
- Calories
- 280
- Protein
- 15g
- Fat
- 9g
- Carbs
- 36g
- Iron
- 1.1mg
- Calcium
- 30mg
Tips by age
2-3y
Cut noodles into short lengths with scissors before serving. Julienned cucumber should be cut into small pieces.
Choking safety: Long noodle strands are a wrap hazard; cut into short pieces before serving. Cucumber julienne should be in short sticks, not long strips.
3-5y
Shorter noodles still helpful. Child can help toss and assemble.
Choking safety: Trim long noodles. Peanut butter sauce is thinned to a coating, not a thick glob.
5-8y
Serve as a full portion. Child can mix their own sauce.
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