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 min
  • Total Time 30 min
  • Servings 5

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
  • 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.

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 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.