Thai Peanut Noodles

I've been trying a few different Thai-peanut dishes, and I found a winner!




Thai Peanut Noodles
1-2 lb chicken breasts or boneless skinless thighs

3 cloves garlic, minced

⅔ cups soy sauce (divided use)

1 lb noodles (I used whole wheat linguine)

½ cups water

⅔ cups creamy peanut butter

1 Tbsp fresh ginger, or 1 tsp powdered ginger

6 cloves garlic, minced

1/8 tsp red pepper flakes (or to taste)

2 Tbsp honey

1/8 cup sesame oil (or to your taste)

peanuts, chopped for garnish

Stir fry veggies: broccoli, carrot, yellow squash, asparagus, onion, etc.

Refrigerate chicken in 1/3 c soy sauce and 1-2 cloves minced garlic
while you prep veggies - about 10 minutes.
Cook linguine and drain.
(I make sure whole wheat noodles are slightly overcooked so they are soft)
Remove chicken from fridge and discard marinade.
Saute in a tsp or so of oil in a large pan over medium high heat
until no longer pink in middle.
Remove chicken from pan and set aside. Saute veggies until tender-crisp.
(Start with firmer veggies like carrot and onion to give them a head-start, then add lighter veggies)

In a separate bowl, combine remaining soy sauce, water, peanut butter, ginger,
garlic, red pepper flakes, honey and sesame oil.
Add this mixture to the pan, along with the chicken and noodles.
Stir until combined and heated through.

Sprinkle with peanuts and serve immediately.

Recipe adapted here.
I think it was even better the next day for lunch!