Thai Peanut Chicken And Noodles

• 1/2 cup water
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons creamy peanut butter
• 3 garlic cloves, minced
• 1 to 2 teaspoons Sriracha chili sauce
• 1 teaspoon sesame oil
• 1 teaspoon molasses
• 1 package (6.75 ounces) thin rice noodles
• 2 tablespoons peanut oil, divided
• 1 pound chicken tenderloins, cut into 3/4-inch pieces
• 1 medium onion, chopped
• Halved cucumber slices and chopped peanuts, optional

1. For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well.
2. In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan.
3. In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.

water, soy sauce, rice vinegar, peanut butter, garlic, chili sauce, sesame oil, molasses, thin rice noodles, peanut oil, chicken, onion, peanuts

Taken from www.tasteofhome.com/recipes/thai-peanut-chicken-and-noodles/ (may not work)