This recipe came from a cookbook called The After Work Cookbook which I believe is now out of print. I was looking for recipes to use some of the chicken that was leftover from Sunday's roast. Interestingly enough this is called Spicy yet there was nothing spicy in the ingredients so I added a good pinch of crushed red pepper flakes & Matt added some Sriracha Hot Chili Sauce to his. This was a good tasting quick meal but I felt the sesame oil really over-powered the peanut flavor so next time I will halve the sesame oil & add a little more peanut butter.
1 lb Chinese noodles (this was a little vague, we used chow mein noodles)
1 T peanut oil
1 lb chicken cut into bite sized pieces (we used pre-cooked chicken)
1 T peanut butter (I'd use 2 T)
juice from 1/2 lime
2 T sesame oil (I'd cut this to 1 T)
1/4 c fish sauce
2 T soy sauce
1/2 t brown sugar
2 cloves garlic, minced
5 scallions, chopped
crushed red pepper flakes to taste
1/3 c peanuts
Cook noodles according to directions on package. Drain & set aside. Meanwhile heat peanut oil in a wok over med-high heat. Add chicken & sauté until cooked (if using cooked chicken just sauté until heated). In a small bowl combine peanut butter, lime juice, sesame oil, fish sauce, soy sauce, brown sugar, garlic, red pepper flakes & scallions. Add sauce & cooked noodles to the wok. Toss to coat everything & heat through. Serve with peanuts on top.