Thai Peanut Noodles

Ingredients:

• 2 pounds boneless, skinless chicken, cut into strips
• 2 Tablespoons olive oil
• 16 ounces linguine noodles
• 1 cup snow peas (could substitute broccoli)
• 1 cup red bell pepper, cut into strips
• 1 cup baby carrots or thinly sliced carrots

Sauce:

• 1 cup water
• 4 Tablespoons lime juice
• 6 Tablespoons creamy peanut butter
• 1 Tablespoon Sriracha chili sauce (more or less depending on heat preference)
• 3 Tablespoons honey
• 4 Tablespoons soy sauce
• 3 teaspoons ground ginger
• 2 teaspoons minced garlic

Garnish:

• 1 cup peanuts
• 0.5 cup cilantro, chopped
• 3 medium limes, wedged

Directions:

In a large skillet, saute chicken and veggies in oil. Cook the linguine to al dente in boiling water. Make the peanut sauce by whisking together all sauce ingredients in a bowl. Add drained noodles to chicken and veggies. Mix the sauce with noodles mixture. Cook about five minutes, stirring occasionally. Serve with peanuts, limes, and cilantro for garnish.

Freezing Directions:

Prepare noodles as above. Do not add garnish. Allow to cool, then portion into freezer bags or containers. Seal, label, and freeze. To serve: thaw in fridge. Reheat in microwave in a covered, microwave safe bowl, or on low in a large skillet on the stovetop. Add a little water if noodles seem to gummy to help the reheating consistency. Serve with peanuts, limes, and cilantro for garnish.

Servings: 6

From Once a Month Mom