Thai Peanut Chicken and Noodles
Prep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 5 (1½ cups each) INGREDIENTS 2¾ cups uncooked fine egg noodles (6 oz) ¼ cup creamy peanut butter ½ teaspoon finely chopped gingerroot ¼ teaspoon crushed red pepper flakes ¼ cup soy sauce ¼ cup water 1 tablespoon oil 2 cups small fresh broccoli florets 1½ cups sliced fresh mushrooms (about 4 oz) 1 cup ready-to-eat baby-cut carrots, quartered lengthwise 1 medium red bell pepper, cut into thin bite-size strips 1 package (9 oz) frozen diced cooked chicken, thawed ¼ cup coarsely chopped dry-roasted peanuts Chopped fresh cilantro, if desired METHOD Cook and drain noodles as directed on package; cover to keep warm. 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 soy sauce and water until smooth. Set aside. In 12-inch nonstick skillet, heat oil...