Thai Peanut Noodles with Chicken
2 Roasted Chicken Breasts- Don't know how? Check it out:
Yellow Rose Cafe: Canned or Not Canned....there is no question! - Roasted Chicken
2 whole carrots- grated (mine are thin sliced but grated is best)
1 cup sugar snap peas- cut in thirds
1/2 box whole grain thin spaghetti noodles
1/3 cup natural peanut butter- we use Smuckers and keep it upside down in the fridge
2 tsp Agave nectar
5-6 dashes Texas Pete or Louisiana Hot Sauce
2 Tsp (or to taste) low sodium soy sauce
1/2 tsp ground ginger
1 diced garlic clove
1 1/2 tsp rice wine vinegar
Juice of 2 limes
1/3 cup fresh chopped cilantro, reserve back 2 tsp
1/4 -1/3 cup chopped peanuts or cashews
Shred the chicken and place in a large bowl. Toss in the grated carrot and cilantro.
In a large pot,cook the noodles in salted water until al dente, about 6-8 minutes. I typically add 1 Tbsp of salt to the water.
In a small skillet, saute the sugar snap peas in a splash of olive oil until tender, about 3-5 minutes. If you like the tasted of raw peas then don't bother. Once cooked, throw in to the bowl with your chicken then place the skillet back on the stove on low heat. To the pan add the peanut butter, Agave, Texas Pete, soy sauce, ginger, garlic, rice wine vinegar and juice of 1.5 limes. Gently simmer until it is all combined. Add to it 1/4 cup of hot water and stir until you have a good consistency. Taste as you go along. If you want it sweeter, add a splash more agave. If you like more heat, add Texas Pete. If you like more salt, add soy sauce. Get the point?
Once the noodles are cooked, scoop them into the pot of chicken carrot mixture with a pasta scoop if you have one. You don't want to drain the noodles totally because you want some of the water left on them to help with the sauce. Throw the sauce into the bowl and toss it around. Squeeze the remaining lime over the top, pour into your bowl and top off with the chopped peanuts and reserved cilantro.