Create a flavorful Thai treat with peanut butter and noodles from your pantry plus chicken and fresh veggies from your fridge.
Ingredients: 1 cup ready-to-eat baby-cut carrots, quartered lengthwise,1 medium bell pepper (any color), cut into thin bite-size strips,2 cups small fresh broccoli florets,1 package (9 oz) frozen diced cooked chicken, thawed,1/4 cup creamy peanut butter,1/4 cup coarsely chopped dry-roasted peanuts,2 3/4 cups uncooked fine egg noodles (6 oz),1 1/2 cups sliced fresh mushrooms (4 oz),1/2 teaspoon finely chopped gingerroot,1/4 teaspoon crushed red pepper flakes,1/4 cup soy sauce,1 tablespoon vegetable oil,1/4 cup water
Instructions: Cook and drain noodles as directed on package; cover to keep warm.,Meanwhile, in small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with wire whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.,In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Add chicken; cook and stir until hot.,Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until hot. Sprinkle with peanuts.