Thai-style Spicy Chicken and Peanut Noodles

By rossboys

Ingredients

• For Serving:
• 8 oz spaghetti
• a few pinches kosher salt
• 1 C warm water
• 1/2 C favorite creamy peanut butter
• 3 Tbsp seasoned or unseasoned rice vinegar
• 3 Tbsp reduced sodium soy sauce or tamari
• 2 tsp sesame oil, optional
• 1 1/2 tsp light brown sugar
• 1 tsp grated fresh ginger or sambel oelek (Asian chili sauce) to taste
• 1 Tbsp vegetable oil
• 1 1/2 C chicken (breast or thigh meat), cut into bite-size pieces
• 1 sm red bell pepper, sliced
• 1 C zucchini slices
• Fresh chopped cilantro
• 2 green onions, sliced
• 2 Tbsp chopped unsalted roasted peanuts or cashews

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

To prepare the pasta, place it in a large skillet and cover with about 4 C water and season with kosher salt. Bring to a boil and cook, while stirring, until pasta is al dente. Much of the water will absorb into the pasta. Reserve any pasta cooking water. Drain the pasta and set aside. Meanwhile, prep all the other ingredients.

In a food processor or blender, place the warm water, peanut butter, rice vinegar, soy sauce, sesame oil if using, brown sugar and ginger or chili sauce. Blend until smooth. Set aside.

In the same skillet you cooked the pasta, heat the vegetable oil. Add the chicken and cook, while stirring, until it's no longer pink, about 4 minutes. Add the bell pepper and zucchini slices and cook another two minutes. Or until chicken is cooked through. Add the peanut butter and heat through. Add the cooked pasta, toss to combine and heat through. To serve sprinkle each serving with cilantro, green onion and peanuts.