Tuesday, November 13, 2018

SPICY THAI CHICKEN AND VEGGIE NOODLES



SPICY THAI CHICKEN AND VEGGIE NOODLES



Spicy Thai Chicken and Veggie Noodles – the best and easiest way to make Thai style noodles, loaded with veggies and chicken. Perfect for a busy weeknight!




With Thanksgiving out of the way, I’m sure you’re fed up with turkey and stuffing and sweet potato casseroles and all that, and I’m right there with you. Which is why I went for some Thai style noodles. I did use cooked chicken breast, but if you have some of that leftover turkey, that would be a great use of it here in place of the chicken.




INGREDIENTS

·         12 oz Asian style noodles like rice noodles
·         1 tbsp sesame oil
·         6 oz mushrooms cleaned and sliced, I used cremini mushrooms
·         1 red bell pepper sliced
·         1 green bell pepper sliced
·         4 cloves garlic minced
·         2 cups cooked chicken breast cut in small pieces
·         1/4 tsp salt or to taste
·         1/4 tsp pepper or to taste
·         4 green onions chopped
·         1/4 cup peanuts chopped

For Spicy Thai Sauce

·         1 cup chicken broth
·         1/2 cup soy sauce low sodium
·         3 tbsp brown sugar
·         1 tbsp Sriracha sauce
·         1 tsp red chili paste
·         1 tsp ginger minced




INSTRUCTIONS

1.           Cook the Asian style noodles according to package directions.
2.   Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally.
3.   Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften.
4.   In the meantime whisk all the sauce ingredients together in a medium size bowl and set aside.
5...........