Thai Chicken Peanut Noocles

I decided to try a little more ethnic foods, I will probably not use the whole wheat noodles though.

Thai Chicken Peanut Noodles

from the Recipe Shoebox The ingredients: 1 lb. whole wheat thin spaghetti noodles 2 Tbs. sesame oil 1 garlic clove, peeled 1-inch piece of fresh ginger, peeled 1/2 cup creamy peanut butter 1/4 cup soy sauce 2 Tbs. brown sugar 1 Tbs. rice vinegar 1 tsp. red pepper flakes 1/3 - 1 cup water (the original recipe calls for a whole cup, but the second time we made it with only a 1/3 cup and we much preferred the spicier flavor) 2 Tbs. extra virgin olive oil 1/2 cup white onion, finely chopped 1/2 cup red or orange bell pepper, finely chopped 3 cups chicken breast, cooked and shredded (One time I sauteed it on low heat and the other time I stuck it in the crockpot) 1/4 cup cilantro leaves, finely chopped 2 Tbs. toasted sesame seeds Set the water to boil and cook noodles according to package directions. Meanwhile prepare sauce in the food processor (or blender). Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar, and red pepper flakes.Pulse until well combined and slowly add hot water (to taste). Set aside. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in cooked chicken breast, cilantro, and salt. Stir until heated through. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds, if desired. Makes 6 servings. Enjoy!