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Ingredients

• 2 3/4 cups uncooked fine egg noodles (6 oz)
• 1/4 cup creamy peanut butter
• 1/2 teaspoon finely chopped gingerroot
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup soy sauce
• 1/4 cup water
• 1 tablespoon vegetable oil
• 2 cups small fresh broccoli florets
• 1 1/2 cups sliced fresh mushrooms (4 oz)
• 1 cup ready-to-eat baby-cut carrots, quartered lengthwise
• 1 medium bell pepper (any color), cut into thin bite-size strips
• 1 package (9 oz) frozen diced cooked chicken, thawed
• 1/4 cup coarsely chopped dry-roasted peanuts

Description

Create A Flavorful Thai Treat With Peanut Butter And Noodles From Your Pantry Plus Chicken And Fresh Veggies From Your Fridge.

Betty Crocker