Thai Peanut Chicken and Noodles

I make this several times a month. It's a great recipe for leftover chicken. I couldn't find another like it on zaar, so I posted it to enable me to add the ingredients to a shopping list.

• Ready In: 30 mins
• Yields: 5 1-1/2 cup servings

Ingredients

• 6  ounces  fine egg noodles, uncooked
• 1⁄4 cup creamy peanut butter
• 1⁄2 teaspoon  fresh gingerroot, finely chopped
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 cup soy sauce
• 1⁄4 cup water
• 1  tablespoon  oil
• 2  cups fresh broccoli florets, small
• 4  ounces fresh mushrooms, sliced
• 1  cup fresh carrot, julienned
• 1  medium red bell pepper, cut into strips
• 9  ounces  cooked chicken breasts, diced
• 1⁄4 cup  dry roasted peanuts, coarsely chopped
•  fresh cilantro, chopped (optional)

Directions

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