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1/2 pound Asian-style rice noodles*
1/2 cup Kikkoman Thai Peanut Sauce
1/4 cup Kikkoman Less Sodium Soy
1 tablespoon lime juice
2 tablespoons sugar
3 tablespoons sesame oil, divided
1/2 pound boneless, skinless chicken breast, cut into thin strips
3 cloves garlic, minced
1/3 pound bean sprouts, rinsed and drained
4 scallions, sliced
1/2 pound cooked baby shrimp, drained
2 tablespoons minced cilantro
1/4 cup peanuts, crushed or chopped lime wedges
Cook noodles according to package directions, drain. Whisk together Thai Peanut Sauce, Less Sodium Soy Sauce, lime juice and sugar; set aside. Heat 1 tbsp. sesame oil in hot wok or large skillet over high heat. Quickly add chicken and stir-fry 1 minute; remove.
Heat remaining oil in the same pan. Add garlic, bean sprouts and green onions; stir-fry 1 minute. Stir in noodles and cook, tossing to combine for 2 minutes. Add in cooked chicken, shrimp, cilantro and Thai Peanut Sauce mixture. Stir until sauce thickens. Serve with lime wedges and crushed peanuts. *Or substitute with linguine noodles.
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