PEANUT BUTTER NOODLES

The combination of peanut butter and pasta seems a little odd but it is delicious. This recipe is cheap to make, tastes good, and easy. It is similar in taste to the Thai peanut chicken, except of course you have the pasta added. I added a little bit of crushed red Chiles (and some blackened whole ones to add to give more eye appeal). I'm sure some brocolli florets would be a good vegetable to add as well. I think you will be surprised how much you like it. I’ve got most of these recipes off of Blogchef.net and have found his recipes to be very good.

Ingredients:
2 cooked boneless skinless chicken breasts (sliced or shredded, optional)
8 ounces pasta (such a spaghetti, linguini, or vermicelli)
¼ cup peanuts
¼ cup green onions (chopped)

Sauce-
½ cup chicken broth
1 ½ tablespoons ginger root (minced)
3 tablespoons soy sauce
3 tablespoons peanut butter
1 ½ tablespoons honey
2 teaspoons hot Chile paste (optional)
3 garlic cloves (minced)

Cooking Instructions:
Step 1: Bring a large pot of water to a boil. Add noodles and cook according to package directions. Drain.

Step 2: While noodles are cooking in a medium saucepan combine chicken broth, ginger, garlic, soy sauce, peanut butter, honey, and Chile paste. Cook over medium heat while stirring until the peanut butter melts and mixture is smooth and well blended.

Step 3: If you want a little spice heat oil in a wok and add a couple tablespoons of crushed red Chile peppers. Cook until slightly darkened. (If you don’t desire the heat, just stir fry the chicken). Add the two cooked chicken breast that have been thinly sliced. Cook until white.

Step 4: Add noodles into a large serving bowl, add chicken, pour the sauce over the noodles and toss to coat. Garnish with green onions and peanuts.

(Makes 4 Servings)