Thai Peanut noodles & Chicken

  • 1/2pound linguine
  • 2 tablespoons light soy sauce
  • 2 tablespoons lemon juice
  • 1/2 teaspoon cornstarch
  • 1/3 cup reduced-fat peanut butter
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon sugar
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sesame oil
  • 1 pound cooked chicken, shredded
  • 1/2 cucumber, peeled and cut into 2-inch matchsticks
  • 1/2 cup bean sprouts



1. Cook linguine following package directions. Drain and rinse under cold water.

2. Mix together the soy sauce, lemon juice and  cornstarch. In a medium-size saucepan, combine peanut butter, garlic,  sugar, red pepper flakes and 1/2 cup hot water. Whisk in the soy sauce  mixture and bring to a simmer. Whisk until smooth. Remove from heat;  stir in the sesame oil.

3. In a large bowl, toss together linguine,  chicken and peanut butter mixture. Scatter cucumber and bean sprouts  over the top and serve at room temperature.


*I also added a carrot as a topper….just cut it into matchsticks like the cucumber.  YUM! ❤ Anna Burud


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