Thai Chicken Peanut Noodles

 

 This speedy, simple dish and often breaks out the chopsticks for a more immersive experience.

 

• Total Time

  Prep/Total Time: 30 min.
• 
  

  Makes

  6 servings

   

   

  Ingredients

  • 1/4 cup creamy peanut butter
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup lemon juice
  • 1/4 cup reduced-sodium soy sauce
  • 4 teaspoons Sriracha chili sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 12 ounces uncooked multigrain spaghetti
  • 1 pound 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

   

  Directions

  • 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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