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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Thai peanut sauce has quite the kick in this bowl of spicy goodness. Serve with milk. Youâll be glad you did. âAlicia Vilbaum, Flagstaff, Arizona Ingredients:
8 ounces thick rice noodles |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1 tablespoon sesame oil |
1 can (8 ounces) sliced water chestnuts, drained |
1 can (8 ounces) whole baby corn, drained |
1 cup frozen peas |
1/8 teaspoon salt |
1/8 teaspoon dried basil |
1/8 teaspoon pepper |
1 cup thai peanut sauce, divided |
Directions:
1. Cook noodles according to package directions.
2. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear. Add the water chestnuts, corn, peas, salt, basil and pepper; heat through. Stir in 1/4 cup peanut sauce. Remove from the heat and keep warm.
3. Drain noodles; divide among four soup bowls. Drizzle each with 2 tablespoons peanut sauce and toss to coat. Top with chicken mixture. Drizzle with remaining peanut sauce. Yield: 4 servings.
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