Thai Peanut Chicken and Noodles

Ingredients

• 6 ounces fine egg noodles, uncooked
• 1/4 cup creamy peanut butter
• 1/2 teaspoon fresh gingerroot, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup soy sauce
• 1/4 cup water
• 1 tablespoon oil
• 2 cups fresh broccoli florets, small
• 4 ounces fresh mushrooms, sliced
• 1 cup fresh carrot, julienned
• 1 medium red bell pepper, cut into strips
• 9 ounces cooked chicken breasts, diced
• 1/4 cup dry roasted peanuts, coarsely chopped
• fresh cilantro, chopped (optional)

Directions

1. 1

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

2. 2

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

3. 3

   Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add broccoli, mushrooms, carrots and bell pepper and 2 tablespoons water; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Add chicken; cook and stir until thoroughly heated.

4. 4

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