Thai Peanut Chicken and Noodles

By kjs1010

Ingredients

• 2 3/4 cups uncooked fine egg noodles (6 oz)
• 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 Tbs oil
• 2 cups small fresh broccoli florets
• 1 1/2 cups sliced fresh mushrooms (about 4 oz)
• 1 cup ready to eat baby carrots quartered lengthwise
• 1 medium red bell pepper, cut into thin bite size strips
• 1 package (9oz) frozen diced cooked chicken, thawed
• 1/4 cup coarsely chopped dry roasted peanuts
• 1/2 cup sliced water chestnuts
• Chopped fresh cilantro, if desired

Preparation

Step 1

Cook and drain noodles as directed on package; cover to keep warm.

Meanwhile, in small bowl, beat peanut butter, gingeroot, pepper flakes and 2 Tbs of the soy sauce with wire whisk until blended. Gradually beat in remaining soy sauce and water until smooth. Set aside.

in 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots, bell pepper, and water chestnuts in oil 4-6 minutes or until vegetables are crisp-tender, stirring occasionally. Add chicken; cook and stir until thoroughly heated.

Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until thoroughly heated. Sprinkle with peanuts and cilantro.