Creamy Thai Peanut Noodles with Radishes

• 3 whole Chicken Breasts, Pounded Flat
• 3 cloves Garlic, Minced
• 23 cups Soy Sauce, Divided
• 1 pound Linguine Noodles
• 1/2 cups Water
• 23 cups Creamy Peanut Butter
• 1 Tablespoon Fresh Ginger, Grated OR 1 Teaspoon Of Powdered Ginger
• 6 cloves Garlic, Minced
• 1 Tablespoon Red Pepper Flakes (or To Taste)
• 2 Tablespoons Honey
• 1/4 cups Dark Sesame Oil
• 2 stalks Celery, Coarsely Chopped
• 1 bunch Radishes, Rinsed, Coarsely Chopped
• 3 whole Green Onions, White And Green Parts, Sliced
• 23 cups Peanuts, Chopped

1. Place flattened chicken breasts, garlic and 1/3 cup of soy sauce in large bowl.
2. Make sure chicken is coated, cover, and place in refrigerator to marinate until ready for use.
3. Clean and chop celery, radishes and green onions.
4. Place in a bowl with peanuts and set aside.
5. Remove chicken from fridge and saute in large pan over medium high heat until no longer pink in middle (roughly 10-12 minutes).
6. Cook linguini noodles in a large pot of water (according to the timing listed on the package) and drain.
7. In a separate bowl, combine remaining soy sauce, water, peanut butter, ginger, garlic, red pepper flakes, honey and sesame oil.
8. Add this mixture to the cooked noodles and stir until combined.
9. Add the cooked chicken, celery, radishes, green onions and peanuts to noodle mixture and serve immediately.
10. Attempt to keep slurping noises to a minimum when devouring this dish.

chicken breasts, garlic, soy sauce, linguine noodles, water, peanut butter, fresh ginger, garlic, red pepper, honey, sesame oil, stalks celery, green onions, peanuts

Taken from tastykitchen.com/recipes/main-courses/creamy-thai-peanut-noodles-with-radishes/ (may not work)