Thai Peanut Chicken and Noodles

Name: Thai Peanut Chicken and Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Thai, Asian
Ingredients: 237 milliliters ready-to-eat baby-cut carrots, quartered lengthwise; 1 medium bell pepper (any color), cut into thin bite-size strips; 473 milliliters fresh broccoli florets; 255 grams package frozen diced cooked chicken, thawed; 59 milliliters creamy peanut butter; 59 milliliters coarsely chopped dry-roasted peanuts; 170 grams 3/4 cups uncooked fine egg noodles; 113 grams 1/2 cups sliced fresh mushrooms; 1 teaspoons finely chopped gingerroot; 0 teaspoons crushed red pepper flakes; 59 milliliters soy sauce; 1 Tbsp vegetable oil; 59 milliliters water

The recipe Thai Peanut Chicken and Noodles is ready in approximately 30 minutes and is definitely an awesome dairy free option for lovers of Asian food. One portion of this dish contains about 23g of protein, 23g of fat, and a total of 425 calories. This recipe serves 5. If you have water, bell pepper, creamy peanut butter, and a few other ingredients on hand, you can make it.

Instructions

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

Ingredients you will need

Pasta

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.

Ingredients you will need

Peanut Butter

Ginger

Soy Sauce

Pepper

Water

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Bell Pepper

Vegetable

Mushrooms

Broccoli

Carrot

Cooking Oil

Equipment you will use

Frying Pan

Add chicken; cook and stir until hot.

Ingredients you will need

Whole Chicken

Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until hot.

Ingredients you will need

Cooked Pasta

Peanut Butter

Equipment you will use

Frying Pan

Sprinkle with peanuts.

Ingredients you will need

Peanuts

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

237milliliters

ready-to-eat baby-cut carrots, quartered lengthwise 1medium

bell pepper (any color), cut into thin bite-size strips 473milliliters

fresh broccoli florets 255grams

package frozen diced cooked chicken, thawed 59milliliters

creamy peanut butter 59milliliters

coarsely chopped dry-roasted peanuts 170grams

3/4 cups uncooked fine egg noodles 113grams

1/2 cups sliced fresh mushrooms 1teaspoons

finely chopped gingerroot 0teaspoons

crushed red pepper flakes 59milliliters

soy sauce 1Tbsp

vegetable oil 59milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.