Thai Peanut Noodles

Ingredients:

2 Tbsp olive oil 

3/4 box of linguine noodles

1 cup frozen peas, thawed (or you can use snow peas if you prefer)

1 cup red bell pepper, cut into strips

1 cup baby carrots, sliced

1/2 bag of Quorn Chick'n Tenders (optional)

sauce:

1 cup water

4 Tbsp lime juice

6 Tbsp creamy peanut butter 

1 Tbsp Sriracha chili sauce (more or less depending on your heat preference)

3 Tbsp honey

4 Tbsp soy sauce, low sodium (or Bragg's Liquid Aminos)

3 tsp ground ginger

2 tsp minced garlic

garnish:

1 cup peanuts

1/2 cup cilantro, chopped

Directions:

In a large skillet, saute chick'n and veggies in oil.  Cook linguine according to package directions.  Make the peanut sauce by whisking together all sauce ingredients in a bowl.  Add drained noodles to the skillet with the chick'n and veggies.  Mix the sauce with the noodle mixture.  Cook for ~5 minutes, stirring occasionally.  Top with peanuts and cilantro.

Recipe adapted from: http://onceamonthmom.com/thai-peanut-noodles/