Thai Peanut Noodles

Yumm. I'm kind-of salivating looking at the picture of the noodles. Seriously my family of four ate this entire recipe. There was some sauce and a couple veggies and a stray piece of chicken left in the pan at the end of dinner. We ALL ate seconds, which is really saying something because my one year-old has begun eating like a bird. (Except Cheetos Puffcorn, she could eat an entire bag of that.)

My friend had given me a bottle of Pampered Chef's Thai Peanut sauce in a gift bag of goodies for my birthday and I hadn't used it yet. SO I used it in this recipe and I'm so glad there's some left because it's delish and I have enough left to make another batch of these noodles. Although, I compared ingredients with other bottles of peanut sauce in the asian aisle at the grocery store and I'm confident you can sub any bottled peanut stir-fry style sauce in this recipe. Or, get on Kristin's website and order some of this addictive peanut sauce from her.

This recipe includes siracha sauce. If you've never tried it--you're missing out. We LOVE this sauce, it's a hot sauce, but thicker andmade of chiles and garilc--super flavorful. You can find it at any grocer in the asian food aisle. I dip lots of stuff in it, my favorite thing is a hummus wrap dipped in Siracha. it keeps for a loooonnng time in the fridge.

Also, to help me with my sauce recipe I parused the Pioneer Woman's site and found a great sesame noodles recipe, and since she hasn't steered me wrong yet I used it as a starter for the sauce for this recipe.

Thai Peanut NoodlesPasta:
3/4 lb linguini, or long noodles of your choice cooked al dente
2 c. cooked chicken, cubed* (about 2 chicken breast halves)
2 tsp veg oil
1 red bell pepper, seeded and cut in strips
2 large carrots, peeled and sliced
3 cloves garlic, minced
2 Tb grated fresh ginger (or 1 tsp dried ginger powder)
1 bunch green onions, sliced
1/2 c chopped cilantro

Sauce:
1 c. bottled peanut sauce
1/4 c soy sauce
2 T sugar
2 T rice vinegar
3 T sesame oil
1 tsp siracha sauce (this stuff is delish, put it on everything!)
4 T vegetable oil
2 T water

Start with the sauce, mix all ingredients except the peanut sauce in a mixing bowl and whisk together well. Add in the peanut sauce and stir again. Set aside. Then, while the noodles are boiling heat 2 tsp oil in a skillet and saute the red pepper and carrots a few minutes until the begin to stoften, you don't want them mushy. Toss in the ginger and garlic and saute another minute. Add in the chicken and green onions and saute until warm through. Add in the cilantro. Toss the chicken/veggie mixture in with the drained noodles and toss with the sauce. Serve immediately. Yumm.

*I had cooked chicken on the grill the night before so I made a couple extra chicken breasts for this meal, which cut the time way down.