THAI PEANUT NOODLES

THAI PEANUT NOODLES

Ingredients

2 3/4 cups uncooked fine egg noodles (6 oz)

1/4 cup creamy peanut butter

1/2 teaspoon finely chopped gingerroot

1/4 teaspoon crushed red pepper flakes

1/4 cup soy sauce

1/4 cup water

1 tablespoon vegetable oil

2 cups small fresh broccoli florets

1 1/2 cups sliced fresh mushrooms (4 oz)

1 cup ready-to-eat baby-cut carrots, quartered lengthwise

1 medium bell pepper (any color), cut into thin bite-size strips

1 package (9 oz) frozen diced cooked chicken, thawed

1/4 cup coarsely chopped dry-roasted peanuts

Directions

• 1 Cook and drain noodles as directed on package; cover to keep warm.
• 2 Meanwhile, in small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with wire whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.
• 3 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Add chicken; cook and stir until hot.
• 4 Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until hot. Sprinkle with peanuts.

PEANUT SESAME NOODLES WITH SRIRACHA

PEANUT SESAME NOODLES WITH SRIRACHA

1 lb dry spaghetti
1 cucumber; peeled, seeded and cut into matchsticks
1 C finely shredded carrot
3 cloves minced fresh garlic
1/2 C freshly chopped scallion
2 C shredded chicken
SAUCE:
1/3 C smotth peanut butter
1/4 C soy sauce
2T Asian Rice Vinegar
4T Asian sesame oil, divided
2T packed brown sugar 
1t ground ginger
1-2t Sriracha, depending on how spicy you want it
Toasted sesame seeds for garnish
Chopped roasted peanuts for garnish

Whisk together all ingredients for the sauce in a medium bowl (except garnishes) and set aside.
Cook spaghetti in large pot of salted boiling water to al dente, according to package instructions.  Drain and rinse in cold water.  Transfer drained noodles into large serving bowl.  Sprinkle 2T sesame oil onto old noodles and toss to coat.
Add cucumber, garlic, carrots, scallions, and shredded chicken to the noodles.  Toss well.  
Whisk sauce again adn pour over noodles mixture; toss well to ensure even coating.
Divide into serving plates and serve at room temp.  Gernish with toasted sesame seeds and/or chopped peanuts if desired.

NO BAKE COOKIES

NO BAKE COOKIES

2 C sugar
2T cocoa
1/2 C milk
1 cube butter
Pinch of salt
3 C oats
1/2 C peanut butter
1 t vanilla

In saucepan, combine sugar, cocoa, milk, butter, and pinch of salt.
Bring to a boil and boil for 1 minute.
Remove from heat and add oats and peanut butter.
Stir until all combined.
Drop by spoonfuls onto waxed paper and let cool.

Makes: 4 dozen