Thai noodles with peanuts and chicken 

If you do not eat meat or are simply in a hurry and do not have time to marinate or cook peanut chicken, you can omit it. You'd stick with a delicious Thai noodle recipe regardless. Keep in mind that omitting chicken, you'll end up with plenty of leftover peanut butter sauce. So, you can halve the peanut sauce recipe or save leftovers for later!

Ingredients

3 Chicken breasts, boneless, skinless, cut into 1-inch (2.54 cm) pieces

1 Red Pepper, sliced

1 Orange pepper, sliced

1/2 Cup sliced red cabbage

1 cucumber, peeled and sliced thin, then cut into pieces of 1-2

Sesame seeds

1/3 cup chopped coriander

1/2 Cup roasted and salted peanuts, coarsely chopped

2 tablespoons green onions, sliced

1/2 Pack of pasta

Thai peanut sauce

1 Cup creamy peanut butter

2-3 tablespoons of Sriracha

1/4 Cup fresh lime juice

1/4 Cup honey

2 tablespoons toasted sesame oil

1/2 Cup hot water

3 tablespoons grated fresh ginger

6 cloves of garlic, minced

1/3 Cup soy sauce

1 teaspoon rice vinegar

Guidelines

Beat the peanut sauce ingredients together and pour half of them into an 8×8 baking dish. Add the chicken and stir to coat. Cover with plastic wrap and refrigerate for 1 hour or until overnight. Store the remaining peanut sauce for the noodles. Heat a grill over medium-high heat. Put the chicken on skewers and grill for 8 minutes or until cooked. Remove from heat and curtain with foil. Meanwhile, cook the noodles according to the instructions on the package. Drain the pasta and season with the chicken, peppers, cucumbers, cabbage and sauce. Garnish with peanuts, coriander, green onions and sesame seeds. Serve with additional sriracha if desired. I never do, but it falls.

Notes

I prefer to use pasta or spaghetti capelli d'angelo. Store in the refrigerator for up to 5 days.