Spicy Thai Peanut Noodles can be made with rice noodles or any long noodle of choice you have in the pantry.
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- 1/2 red pepper stemmed, seeded and sliced thin
- 1/2 yellow pepper stemmed, seeded and sliced thin
- 1/2 orange pepper stemmed, seeded and sliced thin
- 1 yellow onion sliced thin
- 2 carrots julienned
- 3 tbsp sesame oil divided
- 1/2 cup peanut butter
- Thai sweet chili sauce
- sriracha sauce
- 2 cloves garlic minced
- 1 small Thai pepper minced
- 1 lbs cooked rice noodles or spaghetti cooked to al dente, drained and rinsed
- 1 lime
- 6 to 8 oz smoked chicken cooled and sliced thin or chopped
- crushed peanuts
- Heat a large skillet over medium-high heat and saute the veggies in 1 tablespoon sesame oil until just softened, 5 to 7 minutes. Remove from heat, season with salt and allow to cool.
- Whisk the remaining 2 tablespoons sesame oil, peanut butter, sweet chili sauce, sriracha, and honey together in a large bowl. Add the minced garlic and Thai red pepper along with a pinch of salt. Toss in the cooked pasta to coat.
- Squeeze the juice of the lime over the salad.
- If desired, add the chopped chicken, or serve the pasta in a bowl with the smoked chicken atop.
- Garnish with crushed peanuts and fresh basil.