Thai Peanut Chicken Ramen Noodles

This was an easy one pot dish with an amazing flavorful Thai peanut sauce.  We served this with an eggroll and Shishito peppers...fresh from the garden. 

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup sweet chili sauce

1TBS fresh lime juice

1 TBS fresh ginger, finely chopped

2 cloves minced garlic

4 tsp Gochujang (Korean Chili Sauce) - this is optional, my addition to the recipe

4 - 3 oz packages ramen noodles, seasoning packets discarded

2 TBS olive oil

1 red bell pepper, deseeded, stem removed and diced

1/2 white onion, diced

1 - 15 oz can full-fat coconut milk

2 cups diced/shredded cooked chicken, approximately 2 medium chicken breasts

Toppings:  chopped cilantro, diced green onions, and chopped peanuts 

In a small food processor, combine peanut butter, soy sauce, sweet chili sauce, lime juice, ginger, garlic and Gochujang.  Pulse to combine until smooth.

Bring a pot of water to boiling to cook the ramen noodles according to package instructions.  They will likely only take a few minutes to cook. Drain noodles when done.

While the water is coming to a boil, continue making the rest of the sauce.  

Meanwhile, in a large skillet, heat the olive oil over medium-high heat.  

Add red bell pepper and onion, and cook for 5 minutes, until they are softened.

Add the sauce from the food processor along with the coconut milk, stirring to combine.

Add the cooked ramen noodles and chicken, stirring well to combine.

Serve topped with cilantro, green onion and chopped peanuts.

Note:  Use rotisserie chicken or pre-cooked diced chicken to make this recipe even easier. Slivered or julienne carrots would also be good in this dish if you have them on hand.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serve 4-6

Source:  greensnchocolate.com

Janice