Thai Peanut Chicken and Noodles

Thai Peanut Chicken and Noodles

Prep Time: 30 minutes. Start to Finish: 30 minutes. Serves 4

Ingredients:

2 ¾ cups uncooked fine egg noodles; 6 oz (I used wide)

¼ cup creamy peanut butter

½ teaspoon finely chopped gingerroot (optional)

¼ teaspoon crushed red pepper flakes

¼ cup soy sauce

¼ cup water

1 tablespoon vegetable oil

2 cups small fresh broccoli florets

1 ½ cup sliced fresh mushrooms; 4 oz

1 cup ready to eat baby carrots; quartered lengthwise

1 medium red bell pepper, cut into thin bite size strips

1 9 oz package frozen diced chicken, thawed (I used refrigerated)

¼ cup coarsely chopped dry-roasted peanuts

Directions:

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

Meanwhile, in a small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with whisk until well blended; gradually beat in remaining 2 tablespoons soy sauce and the water until smooth

In 12-inch skillet, heat oil over medium-high heat, cook broccoli, mushrooms, carrots and bell peppers in oil about 4 to 6 minutes, stirring occasionally until tender-crisp

Add chicken; cook and stir until hot, Reduce heat to medium, stir mixture and then pour into skillet mixing well with the noodle until coated and hot

Sprinkle with peanuts and serve hot