This is as close to a Thai Curry as you can get without it being an actual curry. I also love this as a side without the chicken.
Thai Peanut Chicken Noodles
sauce: combine and cook for 5-10 minutes, set aside
1 cup chicken broth
5 T natural peanut butter
1 T siracha sauce
2 T honey
1 T light soy sauce
1 T grated ginger
2 cloves minced garlic
2 chicken breast (about 1 lb) sliced thin
Salt and pepper to taste
Marinated in:
1 T siracha
Juice of ½ lime
4 cloves crushed garlic
1 T grated ginger
1 T light soy sauce
½ T sesame oil
½ lb rice noodles cooked according to package
1 T sesame oil
¾ c green onion chopped
1 ¼ c shredded carrot
1 ¼ c shredded cabbage (bok choy or napa preferred)
1 c bean sprouts
2 T chopped peanut for garnish
Mix sauce, cook and set aside. Mix marinate and coat chicken, set aside. Cook, drain and rinse noodles in cold water, set aside. In a hot wok (or pan), heat sesame oil till it shimmers. Add veggies and cook for a few minutes until tender. Remove from heat and set aside. Add 1 T sesame oil to wok (or pan) and heat until it shimmers. Add chicken and cook until done. Toss in noodles and sauce and coat well. Scatter veggies on top (or mix in to hide from picky kids). Garnish with chopped peanuts.