Time to mix up your weeknight dinners with this flavor bomb! Tender strips of chicken breast, perfectly cooked veg and delicate noodles in the most delicious coconut Thai curry peanut sauce. Its so easy and so tasty!

INGREDIENTS – serves 2

1/2-8oz pkg udon noodles (or whatever your fav noodles are)

2T oil
1 chicken breast, thin slice

1 carrot, thin slice
1/2 bell pepper, chopped (I use green but any color works)
1/2 zucchini, 1-2″x1/2″ sticks

4 garlic cloves, grated
4t fresh ginger, grated
1T Thai red or panang curry paste
1T soy sauce
1c coconut milk (1cup not can)
2T peanut butter

2-3T peanuts, roasted, salted, chopped

INSTRUCTIONS

Fill a large pot with water and bring to a boil, add noodles and cook to package instructions. Drain and set aside.

While those boil, bring a large skillet to medium-med-high heat. Drizzle in oil then add chicken, give it a light sprinkle of salt then spread it out in the pan. Cook for 2-3 minutes, stirring occasionally until the chicken is almost done. Scoop it out into a bowl(or plate) and set aside.

Next, add carrots to the pan and cook for 2 minutes before dumping in the bell pepper and zucchini. Stir around and cook for another minute before clearing a small spot in the middle for the garlic and ginger. Cook for a minute then add curry paste, soy sauce, coconut milk and peanut butter. Stir until everything is nice and incorporated. Bring to a simmer then put the chicken back in along with any juices in that bowl. Let it simmer for a couple of minutes to finish cooking everything then turn off the heat and carefully toss in the noodles. Top with some chopped peanuts.

ENJOY!