Thai Chicken Peanut Noodles/Zoodles

Public

Servings:
Prep. Time:

Posted by: Laura

Tags: Pasta

Ingredients:

1 lb chicken tenderloins

4 T olive oil

5 oz Carrots; matchstick

½ Red Bell Pepper; sliced into thin matchsticks

4 Ramen Noodles (or 4 Zucchini, spiralized)

5 oz Mung Bean Sprouts

Chopped green onions

Chopped cilantro

Chopped peanuts

2 limes, cut into quarters

Separator

1/2 c. chicken broth

3 Tbsp. creamy peanut butter

1-2 tsp. Sriracha chili sauce; (1 is mild with a bite, 1.5 is medium, 2 is hot)

1 1/2 Tbsp. honey

3 Tbsp. soy sauce

1 1/2 Tbsp. fresh minced ginger

2-3 cloves garlic, pressed or minced

Directions:

Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat.

Heat large skillet over medium heat. Add 2 T olive oil and cook salt/peppered chicken tenderloins until just cooked through (3-4 minutes/side). Set aside. Chop into chunks after resting period.

Add reamining olive oil and cook carrots and peppers until just cooked (2-3 minutes). Set aside. If using zoodles, cook those in a bit more olive oil until just cookes (2-3 minutes).

OR, if using ramen, boil according to package directions, omitting seasoning packet.

Toss cooked noodles/zoodles with sauce and divide among 4 bowls.

Sprinkle with bean sprouts, green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.