Thai Chicken Peanut Noodles

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Ingredients:

1 pound chicken, cut into thin slices

1 tablespoon olive oil
12 ounces whole wheat spaghetti, uncooked*
1 ½ cups julienned carrots
1 red pepper, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2-3 tablespoons cilantro, chopped
¼ cup peanut butter
½ cup chicken broth
Juice from 1 lemon (about ¼ cup)
¼ cup soy sauce
4-6 teaspoons Sriracha (to taste)
½ teaspoon crushed red pepper flakes
½ cup lightly salted peanuts, chopped
4 green onions, chopped

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Cook the spaghetti according to directions and drain.

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In a small bowl, whisk together the peanut butter, chicken broth, lemon juice, soy sauce, Sriracha and red pepper flakes. 

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Heat the oil in a large skillet over medium-high heat.  Add the chicken and cook for 5-6 minutes or until lightly browned.  

 

Add the carrots, red pepper, garlic and ginger.  Stir fry for another two minutes. 

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Add the peanut butter sauce mixture and bring to a boil.  Reduce the heat and simmer uncovered for 3-5 minutes or until the sauce has thickened slightly. 

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Remove from the heat.  Mix in the noodles and some of the cilantro and green onion.  (Save the rest for garnish).

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Garnish each serving with chopped peanuts and green onions. 

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*I prefer whole wheat noodles in this recipe, but you can use any kind of noodles.

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Vegetarian Thai Peanut Noodles:  Omit the chicken and replace the chicken broth with vegetable broth.  

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