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Thai Peanut Chicken and Noodles
Thai Peanut Chicken and Noodles
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Prep Time:
30 minutes
Total Time:
30 minutes
Whip up a tasty Thai peanut noodle dish using pantry staples, fresh chicken, and veggies.
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
Instructions:
  • Prepare the noodles according to package instructions, then drain and cover to keep warm.
  • In a small bowl, whisk together peanut butter, grated ginger, red pepper flakes, and 2 tablespoons of soy sauce until well combined. Slowly mix in the remaining 2 tablespoons of soy sauce and water until silky smooth. Set aside.
  • Heat oil in a large nonstick skillet over medium-high heat. Stir-fry broccoli, mushrooms, carrots, and bell pepper for 4 to 6 minutes until vegetables are crisp-tender. Add chicken and cook until heated through.
  • Lower the heat to medium. Mix the peanut butter mixture well, then incorporate it into the skillet mixture. Toss in the cooked noodles until they are evenly coated. Keep cooking and stirring until everything is heated through. Finish off by topping with a sprinkle of peanuts.

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