Thai Monkey Basil Chicken Noodles

July 5, 2013


1 (8 ounce) package linguine-style stir -fry rice noodles about 8 inches long

1 (18 ounce) can creamy Parmesan basil cooking sauce

1/3 cup creamy peanut butter

1 tablespoon fresh lime juice

1 tablespoon Thai Monkey Sauce

1 (14 ounce) package uncooked chicken

breast pieces for stir-fry

2 tablespoons chopped dry roasted peanuts

Garnishes, if Desired:

Cilantro leaves (optional)

Lime wedges (optional)


In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water. Set aside. Meanwhile, in medium bowl, beat cooking sauce, peanut butter, lime juice and Thai Monkey Sauce with whisk until smooth; set aside. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center. Add sauce mixture; heat to boiling, stirring frequently. Stir in noodles until thoroughly mixed. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until heated through and noodles are tender. Sprinkle with peanuts and cilantro. Serve with lime wedges. Serve immediately.