Meals (Thai Peanut Chicken & Noodles)

By chefbobby

Ingredients

• 2 3/4 Cups uncooked fine egg noodles
• 1/4 Cup creamy peanut butter
• 1/2 Tsp finely chopped gingerroot
• 1/4 Tsp crushed red pepper flakes
• 1/4 Cup soy sauce
• 1/4 Cup water
• 1 Tbsp vegetable oil
• 2 Cups small fresh broccoli florets
• 1 Cup fresh baby carrots,quartered lengthwise
• 1 medium red bell pepper,cut into thin bite-sized strips
• 9 Oz diced cooked chicken breast
• 1/4 Cup coarsely chopped dry-roasted peanuts
• Chopped fresh cilantro,if desired

Details

Servings 5

Preparation

Step 1

Cook noodles as directed on package. Drain; cover to keep warm.
Meanwhile, in small bowl, combine peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce; beat with wire whisk until blended. Gradually beat in remaining soy sauce and water until smooth. Set aside.
Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add broccoli,carrots and bell pepper; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Add chicken; cook and stir until thoroughly heated.
Reduce heat to medium. Stir in peanut butter mixture. Add cooked noodles; toss gently to coat. Cook and stir until thoroughly heated. Sprinkle with peanuts and cilantro.