Thai Peanut Chicken and Noodles

 

2 3/4

cups uncooked fine egg noodles (6 oz)

1/4

cup creamy peanut butter

1/2

teaspoon finely chopped gingerroot

1/4

teaspoon crushed red pepper flakes

1/4

cup soy sauce

1/4

cup water

1

tablespoon vegetable oil

2

cups small fresh broccoli florets

1 1/2

cups sliced fresh mushrooms (4 oz)

1

cup ready-to-eat baby-cut carrots, quartered lengthwise

1

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

1

package (9 oz) frozen diced cooked chicken, thawed

1/4

cup coarsely chopped dry-roasted peanuts

• 1 Cook and drain noodles as directed on package; cover to keep warm.
• 2 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.
• 3 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. Add chicken; cook and stir until hot.
• 4 Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until hot. Sprinkle with peanuts.