Thai Peanut Chicken and Noodles

By johandi

Create a flavorful Thai treat with peanut butter and noodles from your pantry plus chicken and fresh veggies from your fridge.

Ingredients

• 2 3/4 cups uncooked fine egg noodles (6 oz)
• 1/4 cup creamy peanut butter
• 1/2 teaspoon finely chopped gingerroot
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup soy sauce
• 1/4 cup water
• 1 tablespoon vegetable oil
• 2 cups small fresh broccoli florets
• 1 1/2 cups sliced fresh mushrooms (4 oz)
• 1 cup ready-to-eat baby-cut carrots, quartered lengthwise
• 1 medium bell pepper (any color), cut into thin bite-size strips
• 1 package (9 oz) frozen diced cooked chicken, thawed
• 1/4 cup coarsely chopped dry-roasted peanuts

Details

Preparation time 30mins
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

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



Make it meatless. Omit the chicken and use 1 package (12.3 oz) firm or extra-firm tofu, cut into 3/4-inch cubes. In step 3, gently cook and stir the tofu in oil until it is lightly browned; remove from skillet. Continue as directed except gently stir in the tofu at the end of step 4. Sprinkle with peanuts and cilantro.

Use about 1 1/2 cups diced cooked chicken for the frozen. Toss in extra fresh veggies like snap peas, cauliflower florets, cut-up asparagus or sliced zucchini.
Serving Size: 1 Serving

Calories
380 (
Calories from Fat
150),

Total Fat
17g

(Saturated Fat
3g,
Trans Fat
0g ),

Cholesterol
55mg
Sodium
900mg
Total Carbohydrate
34g

(Dietary Fiber
4g
Sugars
5g ),

Protein
23g ;

% Daily Value*:

Vitamin A
100%;
Vitamin C
50%;
Calcium
6%;
Iron
15%;

Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet