Thai Chicken Peanut Noodles


• 1/4 Cup Creamy Peanut Butter

• 1/2 Cup Chicken Broth

• 1/4 Cup Lemon Juice

• 1/4 Cup Soy Sauce

• 4 Tsp. Sriracha Sauce

• 1/4 Tsp. Red Pepper Flakes

• 12 Oz. Multigrain Spaghetti

• 1 Lb. Lean Ground Chicken

• 1-1/2 Cups Julienned Carrots

• 1 Medium Sweet Red Pepper, Chopped

• 1 Garlic Clove, Minced

• 1/2 Cup Finely Chopped Unsalted Peanuts

• 4 Green Onions, Chopped


In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain.

Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain.

Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

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