The takeout you keep ordering, done at home for a third the money and double the protein. Rice noodles slicked in a creamy peanut sauce with charred chicken and crunchy peanuts on top.

• Rice noodles are naturally gluten free and easier on the stomach than wheat pasta post-training.
• Peanut butter adds satiating fats plus 4 g of protein per tablespoon.
• Lime juice and fish sauce brighten what could be a heavy dish - crucial when eating late.

1. 1

   Whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, grated ginger and minced garlic; add warm water one tablespoon at a time until the sauce is smooth and pourable.

2. 2

   Cook the rice noodles according to package instructions, then drain and rinse immediately under cold running water to stop cooking and prevent them sticking together.

3. 3

   Julienne the carrots into thin matchsticks and slice the red pepper as thinly as possible.

4. 4

   Heat a drizzle of oil in a large skillet or wok over high heat; add the sliced chicken breast in a single layer and sear for 3 to 4 minutes without stirring so it chars on the bottom.

5. 5

   Flip the chicken and cook for another 2 to 3 minutes until cooked through with no pink; check by cutting the thickest piece in half.

6. 6

   Add the drained noodles, julienned carrots and red pepper strips to the pan along with three-quarters of the sauce; toss everything together using tongs for about 1 minute until heated through and well coated.

7. 7

   Divide between plates or bowls, drizzle the remaining sauce on top, scatter crushed peanuts and fresh cilantro, and serve with lime wedges on the side.

• Rinse noodles cold to stop cooking and keep them from turning gluey.
• Sauce thickens as it sits - keep extra warm water to loosen leftovers.