Thai Peanut Chicken and Noodles

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 5

Ingredients

Ingredients

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

Directions

  • 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.

Notes










Tips

Expert Tips

Make it meatless. Omit the chicken and use 1 package (12.3 oz) firm or extra-firm tofu, cut into 3/4-inch cubes. In step 3, gently cook and stir the tofu in oil until it is lightly browned; remove from skillet. Continue as directed except gently stir in the tofu at the end of step 4. Sprinkle with peanuts and cilantro.

Use about 1 1/2 cups diced cooked chicken for the frozen. Toss in extra fresh veggies like snap peas, cauliflower florets, cut-up asparagus or sliced zucchini.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
900mg
900%;
Total Carbohydrate
34g
34%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
50%;
Calcium
6%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.