Thai Noodles with Chicken and Peanuts
Ingredients
Peanut Sauce
4 cloves garlic, minced
½ cup peanut butter (unsweetened)
½ cup low sodium soy sauce
2 Tbsp chicken broth or water
5 Tbsp sugar
3 Tbsp white rice vinegar
1 Tbsp sesame oil
1 or 2 Tbsp red hot chili oil
½ bunch coriander leaves (for garnish)
Noodles
2 Tbsp oil
2 cloves garlic, minced
1 Tbsp ginger, minced
1 lb cooked Chinese egg noodles (already cooked and tossed in light sesame oil)
2 large carrots, peeled and shredded or grated
3 boneless skinless chicken breast, cooked and cut into bite-sized pieces
1 cup dry roasted peanuts, chopped
Fresh coriander (for garnish)
Directions
In food processor, combine all ingredients for sauce and blend until smooth.
In large skillet or work, heat oil. Cook garlic and warm ginger. Toss with noodles and half the carrots. Add sauce.
Garnish with the remaining carrots, coriander and peanuts.
Serves 8 as first course, 4 as main
