Peanut Noodle Stir Fry

This is probably one of my favorite Asian/Thai inspired dishes that we make. It's creamy, loaded with veggies and chicken, and super delicious. Even though it's best served warm, it can very easily be eaten cold right out of the fridge. This recipe is adapted to be allergy friendly from Epicurious.

Ingredients
Sauce
1/2 cup smooth peanut butter
1/4 cup gluten free soy sauce
1/3 cup warm water
1/4 tsp. ground ginger
1/2 tsp minced garlic (1 clove)
2 Tbps. rice wine vinegar
1 1/2 Tbps. sesame oil
2 tsp. honey
1 tsp. dried hot red pepper flakes

Stir Fry
1 lb medium width rice noodles
2 Tbps. sesame oil
3-4 (aprox. 1 lb) chicken breasts, thawed and cubed
4 scallions/green onions, thinly sliced
1 red bell pepper, chopped
1 green bell pepper, chopped

Directions
Place all sauce ingredients in a blender and liquify until well blended.

In a medium-large pot, cook noodles according to package. Drain, rinse, and return to pot.

In a wok or large skillet, add sesame oil and brown chicken until cooked through. Add red and green bell peppers, and scallions/green onions. Cook until veggies are soft.

Once veggies are cooked, add peanut sauce mixture to wok. Cook until heated through.

Add to stir fry mixture to noodles and fold together until well combined.

Best served hot.

ENJOY!