Thai Chicken Peanut Noodles Recipe
- 1/4 cup creamy peanut butter
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup lemon juice
- 1/4 cup reduced-sodium soy sauce
- 4 teaspoons Sriracha Asian hot chili sauce
- 1/4 teaspoon crushed red pepper flakes
- 12 ounces uncooked multigrain spaghetti
- 1 pound lean ground chicken
- 1-1/2 cups julienned carrots
- 1 medium sweet red pepper, chopped
- 1 garlic clove, minced
- 1/2 cup finely chopped unsalted peanuts
- 4 green onions, chopped
- In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain.
- Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain.
- Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions. Yield: 6 servings.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Thai Chicken Peanut Noodles(12)
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This was good, but I should have used the reduced-sodium products as the recipe states. It was extremely salty with regular sodium soy sauce and broth.
Love the spice!
A very tasty quick chicken dish! I'll add a bit of brown sugar, or honey and cilantro the next time I make this.
We LOVED this. My family said it was restaurant quality. I made it twice in about 10 days. All the favors blend so nicely and it has just enough zip...not too much. I would highly recommend and did use the matchstick carrots for extra ease (they just happened to be on sale the week I needed them.)
Made this last week and the family really liked it. I did add 1/2tsp of chinese 5spice to ground chicken when cooking as I thought it needed more flavor. Will make again
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