Thai Peanut Chicken and Noodles

You can make this restaurant favorite at home in just 30 minutes!

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Servings 5

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( 23 ) Ratings

23 Ratings

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Member Reviews ( 9 )

16c65225-4ab5-430d-a806-1ce8f50ed238

ingredients 14
Prep Time 30 min
Total Time 0 min

Ingredients

6: oz. (2 3/4 cups) uncooked fine egg noodles

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 oil

2: cups small fresh broccoli florets

1 1/2: cups (about 4 oz.) sliced fresh mushrooms

1: cup fresh baby carrots, quartered lengthwise

1: medium red bell pepper, cut into thin bite-sized strips

1: (9-oz.) pkg. frozen diced cooked chicken breast, thawed

1/4: cup coarsely chopped dry-roasted peanuts

: Chopped fresh cilantro, if desired

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Directions

1 Cook noodles as directed on package. Drain; cover to keep warm.
2 Meanwhile, in small bowl, combine peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce; beat with wire whisk until blended. Gradually beat in remaining soy sauce and water until smooth. Set aside.
3 Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add broccoli, mushrooms, carrots and bell pepper; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Add chicken; cook and stir until thoroughly heated.
4 Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Add cooked noodles; toss gently to coat. Cook and stir until thoroughly heated. Sprinkle with peanuts and cilantro.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups

Calories: 380
Calories from Fat: 155),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 3g, 3% ),
Cholesterol: 75mg; 75%;
Sodium: 1220mg; 1220%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 5g 5% Sugars 5g 5% ),
Protein: 28g; 28%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 66%;
Calcium: 6%;
Iron: 18%;

Exchanges:

1 1/2 Starch; 1 Vegetable; 3 Very Lean Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Lntroyer

report Posted Apr. 22, 2013 9:21 PM

Made this for the first time tonight and it was delicious. I was lacking some ingredients, though, so I did some improvising. I used a mix if frozen broccoli and peas, chopped cabbage, julienne carrots, and green onions for the veggies. I doubled the sauce and even then felt the dish could have used a little more moisture, so I recommend thinning it out a bit. But overall I really liked it, and so did my family - even my boyfriend who is pretty picky when it comes to new foods!

cookingmama100

report Posted May. 13, 2011 9:58 AM

Flavor was great but I would double the sauce next time. I used rice noodles which I would were more appropriate than regular egg noodles.

SallyM2

report Posted Apr. 4, 2011 10:13 PM

My husband enjoyed this dish, I thought the peanut butter was a bit strong. I would suggest toning down the flavor a little by adding 1 tablespoon cider vinegar and 1 tablespoon brown sugar. and using 1/2 cup water instead of 1/4 to thin out the sauce a little. I also used some Japanese soba noodles that I had on hand and they were GREAT in it.

jrooney32

report Posted Mar. 16, 2011 8:15 PM

Easy to make! And very yummy!!!

klange82

report Posted Nov. 5, 2009 9:45 AM

This was sooo good! My family loved it. Very easy and makes great left overs if there are any. The recipe in the Pillsbury cook book suggests using firm or extra firm tofu instead of chicken which sounds good too.