Easy Peanut Noodles
Ingredients
- 12 ounces spaghetti your favorite, I use brown rice
- ½ cup coconut aminos or soy sauce
- ¼ cup peanut butter creamy, I use no sugar added variety
- 1 tsp. ground ginger
- ½ - 1 tsp. crushed red pepper flakes this is to taste, if low spice use none or lower amount... if you love spice use higher amounts
- 3-4 cups chicken if using rotisserie chicken shred and measure, if cooing chicken breast or thighs, use about a pound or measure
- 2 red, yellow, or orange bell pepper (or combo) chopped
- 6 green onions chopped into about ½ inch pieces, alternatively use 1 regular onion sliced
- ½ cup cilantro chopped and more to garnish
- 2-3 tbsp lime juice and extra limes to garnish
- ¼ cup peanuts (optional) chopped
- 1 tbsp butter or sesame seed oil
- 1 tbsp Worcestershire
- 3 tbsp water
Instructions
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Cook spaghetti according to instructions and set aside
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In a skillet, sauté the peppers, onions, and chopped cilantro in butter or sesame seed oil, until pepper soften a bit. Add chicken and sauté for a few minutes
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While sautéing, add the soy sauce or aminos, water, Worcestershire, peanut butter, lime juice, ginger, and crushed red pepper into a small saucepan and heat until peanut butter is melted. Stirring occasionally.
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Add sauce and pasta to the chicken and veggie mix. Stir well and allow everything to combine. Take off heat and allow the dish to sit for 30 minutes (see notes).
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Serve with a sprinkle of chopped cilantro, lime wedge, and sprinkling of chopped peanuts if desired.
Recipe Notes
Notes: I put my skillet into the oven (turned off) to rest for the 30 minutes. You can serve this hot but the sauce needs time to combine.
I usually don't add the peanuts at the end because I never have any and always forget to buy them, but I find the dish tasty without them. This is though what many traditional peanut dishes have in the Thai cuisine.