Thai Peanut Chicken and Noodles

• 6 ounces fine egg noodles, uncooked
• 14 cup creamy peanut butter
• 12 teaspoon fresh gingerroot, finely chopped
• 14 teaspoon crushed red pepper flakes
• 14 cup soy sauce
• 14 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
• 14 cup dry roasted peanuts, coarsely chopped
• fresh cilantro, chopped (optional)

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

egg noodles, peanut butter, fresh gingerroot, red pepper, soy sauce, water, oil, fresh broccoli, mushrooms, fresh carrot, red bell pepper, chicken breasts, peanuts, fresh cilantro

Taken from www.food.com/recipe/thai-peanut-chicken-and-noodles-397922 (may not work)