Recipe: Thai Noodles with Peanut Sauce

This is a recipe that satisfies my Thai food cravings without spending the $$$ at the local Thai place. I use the same brand of rice noodles that they do to get the best flavor. Make it spicy if you like with red pepper flakes!

Thai Noodles with Peanut Sauce

1 Pkg Thai Kitchen Rice Noodles (your choice of size)
1/3 cup Skippy Naturals Chunky Peanut Butter
1/4 cup water
2 Tbsp Low Sodium Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Paprika
1 Tbsp Crushed Garlic
1/2 Tbsp Sugar
Dash Coriander
1 Medium Red Bell Pepper OR 1 to 1 1/2 cup Frozen Bell Pepper Blend
3 cups Fresh OR Frozen Spinach
1 Boneless, Skinless Chicken Breast
Olive Oil (or Canola if you prefer)

Directions:

Add 1 Tbsp oil to large fry pan. Heat to medium high. Sear chicken breast on both sides, reduce heat to medium. Cook through, approx 10-15 mins per side depending on fresh or frozen breast. Remove from pan and cut into chunks.

While chicken is cooking, prepare rice noodles according to package directions. Drain, rinse and hold aside.

In a large mixing bowl, combine peanut butter, water, soy sauce, vinegar, paprika, garlic, coriander and sugar. Mix until smooth using a wire whisk. It will look gloppy and chunky to start with, but keep mixing until it's smooth. Set aside.

Again on medium heat, add a touch more oil to the fry pan (if needed) and add the peppers and the spinach. Cook through. Return chicken to pan, and add noodles. Pour sauce over everything and mix thoroughly. We found that using two pasta ladles, one in each hand and "tossing gently" like mixing a salad, worked very well for this.

This made about 4 servings for us, but vegetables and chicken can be increased for more servings.