Peanut Butter Thai Noodles

I'm a sucker for peanut sauce and like trying different versions of it.  That's what made this recipe catch my eye.  The recipe itself is from Taste of Home in their Quick & Light cookbook from Spring 2015.  Yes, it true.  I'm a cookbook hoarder.  I buy them and read them for years.  Our house has little stacks of them, so they are handy to flip through where ever I am.  Looking around now... I see some on the kitchen counter, in two spots in the living room and there's a decent sized stack right next to my bed on the night stand and the floor.  Luckily, I'm married to a man that loves me and food. 

Let's Get Crafty!
Start your water to bring it to boiling to cook the spaghetti and make according to the package:
This recipe calls for 12 oz of spaghetti.  I like to do half regular and half vegetable spaghetti.  It's good but it does have a slight green tint to it - so it feels like it tastes best when it has sauce like in this recipe.  Let's be honest... we all eat with our eyes first.
**Be sure to save some pasta water just in case the sauce gets a little too thick**

Whisk together the peanut sauce and set aside:
1/4 cup creamy peanut butter
1/2 cup reduced sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced sodium soy sauce
4 teaspoons siracha sauce (we didn't do this so it wouldn't be too spicy for the kids)
1/4 teaspoon crushed red pepper flakes (ditto to the comment above)

Cook the chicken and veggies:
1 lb ground chicken
1 1/2 cups baby carrots, sliced
1 yellow pepper, sliced similar to the carrots
1/2 teaspoon minced garlic
Cook these together until the chicken is fully cooked (about 5-6 minutes)

Add in the peanut sauce and bring to a boil.

Lower the heat and let simmer together for 3-5 minutes.  

You'll know it's done when the sauce is slightly thickened.

Add in the spaghetti and toss together

You may need to add some of your reserved pasta water if 

the dish feels too thick as it's tossed together.

Thanks for stopping by!  I hope you have a great day!