Thai Peanut Chicken and Noodles

Thai Peanut Chicken and Noodles

Create a flavorful Thai treat with peanut butter and noodles from your pantry plus chicken and fresh veggies from your fridge.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

5

servings

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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
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.
Substitution
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:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 900mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 4g,
    • Sugars 5g),
  • Protein 23g;
Percent Daily Value*:
    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.