Thai Chicken and Noodles in Peanut Sauce

Step 1: Thai Peanut Sauce

1 Clove Garlic
1 (2 inch) piece of fresh ginger, peeled
½ Cup chunky peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice (or white) vinegar
1 teaspoon crushed red pepper flakes
1 Cup hot water

Directions:

In a food processor, place peeled clove of garlic and ginger and pulse until well-chopped. Add peanut butter, soy sauce, brown sugar, vinegar, and red pepper flakes. Pulse until well-mixed. Slowly add cup of hot water and continue to pulse until well-mixed. Set aside.

Step 2: Pasta

Ingredients:

1 lb (16 oz.) Angel Hair pasta noodles
2 Tablespoons sesame oil

Directions:

Boil angel hair pasta for 4-6 minutes or until tender. Drain. Place noodles in a large bowl and add sesame oil. Mix and set aside.

Step 3: Chicken and Veggies

Ingredients:

2 Tablespoons extra virgin olive oil
½ Medium-sized white onion, chopped
½ Medium-sized red bell pepper, chopped
2 cans cooked chicken, drained
¼ Cup cilantro leaves, finely chopped

Directions:

Heat olive oil in a sauce pan. Add onion and red bell pepper and saute until tender. Add chicken and cilantro and continue to stir until heated through.

Add Chicken and Veggies mix to the pasta. Drizzle Thai Peanut Sauce over pasta and gently toss.

Serve.