Thai Pasta

Thai Pasta



1 package Rice Noodles
1 cup Broccoli Florets
1 cup sliced mushrooms
1/2 cup sliced red pepper
1/2 cup sliced yellow pepper
2-3 chicken breasts, chunked
1 cup peanut butter
1/2 – 3/4 cup coconut milk
1 tbsp garlic powder
1 tsp ground ginger
2 tbsp soy sauce
2 tsp red pepper flakes (more if spicier flavor is desired)

Cook rice noodles according to package. Do not drain.

In pan, saute chicken in olive and/or coconut oil for 3-5 mins, add broccoli and cook additional 3 minutes, add remaining veggies and cook until chicken is done.

Drain rice noodles. Add noodles, sauce, and chicken/veggies to noodle pan. Toss well.

*Play with this sauce and get it to the spice level you want. You can opt to use hot sauce instead of pepper flakes.

Also, remember that if the sauce is too thin (or spicy) add more peanut butter. If too thick, add more coconut milk. For every 1/4 cup coconut milk added after recipe, add 1 tsp soy sauce and a dash of ginger.

I made mine above with beef instead of chicken. It tasted great, but i prefer chicken.



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