Thai Noodles with Chicken

My daughter Katie made this and immediately called to say “WOW”.  Needless to say I was anxious to try it for myself.  If you like Thai food and peanut butter, you will go crazy for this dish.  Just because you are outside doesn’t mean you can’t eat well, so enjoy!

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Thai Noodles with Chicken

1 lb. chicken, cut into strips
1/2 lb. shrimp, shelled (optional)
Oil
1T Sriracha chili sauce
1 lime, juiced
3 cloves garlic, minced
1T fresh ginger, minced
1 tsp. soy sauce
1 lb. spaghetti noodles, cooked
1 carrot, sliced into coins
1/2 red pepper, sliced
1 med zucchini, sliced & quartered
Sugar peas
Sauce:
1 c chicken broth
6 T creamy peanut butter (or a little more)
3-4 tsp. Sriracha
3 T honey
6 T soy sauce
3 T ginger, minced
4 cloves garlic, minced

In a cast iron wok or heave skillet, heat some oil. Add Sriracha, lime juice, garlic, ginger and soy sauce. Add chicken and salt and pepper to taste. Stir-fry until cooked, 5-minutes, then remove to a separate bowl. If using shrimp, add to wok and cook until pink. Add to cooked chicken in bowl. Wipe wok with a paper towel, add some oil and stir-fry veggies until crisp tender.
Meanwhile mix sauce together and simmer. If it is to thick, add a little more chicken broth. Combine sauce, noodles and veggies. top with chicken and shrimp. You’re going to love this!

Source:  Favorite Family Recipes

Thai Noodles with Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
My daughter Katie made this and immediately called to say "WOW". Needless to say I was anxious to try it for myself. If you like Thai food and peanut butter, you will go crazy for this dish. Just because you are outside doesn't mean you can't eat well, so enjoy!
Ingredients
  • 1 lb. chicken, cut into strips
  • ½ lb. shrimp, shelled (optional)
  • Oil
  • 1T Sriracha chili sauce
  • 1 lime, juiced
  • 3 cloves garlic, minced
  • 1T fresh ginger, minced
  • 1 tsp. soy sauce
  • 1 lb. spaghetti noodles, cooked
  • 1 carrot, sliced into coins
  • ½ red pepper, sliced
  • 1 med zucchini, sliced & quartered
  • Sugar peas
  • Sauce:
  • 1 c chicken broth
  • 6 T creamy peanut butter (or a little more)
  • 3-4 tsp. Sriracha
  • 3 T honey
  • 6 T soy sauce
  • 3 T ginger, minced
  • 4 cloves garlic, minced
Instructions
  1. In a cast iron wok or heave skillet, heat some oil. Add Sriracha, lime juice, garlic, ginger and soy sauce. Add chicken and salt and pepper to taste. Stir-fry until cooked, 5-minutes, then remove to a separate bowl. If using shrimp, add to wok and cook until pink. Add to cooked chicken in bowl. Wipe wok with a paper towel, add some oil and stir-fry veggies until crisp tender.
  2. Meanwhile mix sauce together and simmer. If it is to thick, add a little more chicken broth. Combine sauce, noodles and veggies. top with chicken and shrimp. You're going to love this!

 

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