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Thai Peanut Chicken and Noodles

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  • Prep 30 min
  • Total 30 min
  • Servings 5
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Create a flavorful Thai treat with peanut butter and noodles from your pantry plus chicken and fresh veggies from your fridge.
Updated Aug 11, 2010
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

380 Calories, 17g Total Fat, 23g Protein, 34g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
900mg
37%
Potassium
580mg
17%
Total Carbohydrate
34g
11%
Dietary Fiber
4g
19%
Sugars
5g
Protein
23g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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