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Thai Peanut Chicken and Noodles

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By Betty Crocker Kitchens
Updated Aug 11, 2010
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Create a flavorful Thai treat with peanut butter and noodles from your pantry plus chicken and fresh veggies from your fridge.

Thai Peanut Chicken and Noodles

  • Prep Time 30 min
  • Total 30 min
  • Servings 5
  • Ingredients 13
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Ingredients

  • 2 3/4 cups uncooked fine egg noodles (6 oz)
  • 1/4 cup creamy peanut butter
  • 1/2 teaspoon finely chopped gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon vegetable oil
  • 2 cups small fresh broccoli florets
  • 1 1/2 cups sliced fresh mushrooms (4 oz)
  • 1 cup ready-to-eat baby-cut carrots, quartered lengthwise
  • 1 medium bell pepper (any color), cut into thin bite-size strips
  • 1 package (9 oz) frozen diced cooked chicken, thawed
  • 1/4 cup coarsely chopped dry-roasted peanuts

Instructions

  • Step 
    1
    Cook and drain noodles as directed on package; cover to keep warm.
  • Step 
    2
    Meanwhile, in small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with wire whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.
  • Step 
    3
    In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Add chicken; cook and stir until hot.
  • Step 
    4
    Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until hot. Sprinkle with peanuts.

Nutrition

380 Calories
17g Total Fat
23g Protein
34g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
900mg
37%
Potassium
580mg
17%
Total Carbohydrate
34g
11%
Dietary Fiber
4g
19%
Sugars
5g
Protein
23g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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