Spicy Thai Noodles
In a large saucepan cook rice noodles according to package directions. Drain, reserving 1/3 cup of the cooking water. Return noodles to saucepan.Advertisement
Meanwhile, coat a 10-inch nonstick skillet with cooking spray; heat over medium Add chicken; cook 6 minutes or until no longer pink, turning once. Remove from skillet. Add sweet pepper and carrots; cook and stir 3 to 4 minutes or until crisp-tender.
For sauce, in a small bowl whisk together peanut butter, soy sauce, crushed red pepper and 1 to 2 tablespoons of the reserved cooking water.
Thinly slice chicken. Stir chicken and vegetables into noodles. Add sauce; stir to coat. If needed, stir in additional reserved cooking water to moisten. Top servings with green onion. Serve with lime wedges.
Tip: If you like, substitute 3 ounces dried multi-grain spaghetti for the rice noodles. Cook according to package directions, reserving 1/3 cup of the cooking water.
2 1/2 lean protein, 2 1/2 starch, 2 1/2 vegetable, 1 fat