Thai Chicken and Noodle with Garlic, Ginger and Roasted Peanuts

I pulled three recipes last week from the bowl. This was the third I tried during the week. Despite the number of ingredients this had, I was pleasantly surprised at the ease of making it - patience helped - and how good it truly was. Even the leftovers were good. And I'm so not a left over girl.

Thai Chicken and Noodles with Garlic, Ginger and Roasted Peanuts
Serves 2
(Although adding more noodles, this could totally serve more)

• 6-8 ounces boneless skinless chicken breasts, julienne**
• 3 tsp Asian sesame oil, divided
• 1/4 cup Fish Sauce (soy sauce can be used if you don't have fish sauce. Use the low sodium though cause otherwise it'll be too salty.
• 3 T Fresh Lime juice
• 2 tsp Cornstarch
• 6 ounces Chinese-style noodles (I had no idea what this was so I used soba noodles.)
• 3 tsp Peanut oil, divided
• 2/3 cup sliced fresh mushrooms
• 1/3 cup thinly sliced red onion
• 6-8 green onions, both white and green parts, cut into 1 inch segments
• 1/2 small red or orange bell pepper, seeded and julienne (yah - I so didn't put these in - blech)
• 1/2 cup sliced sugar snap peas (I didn't slice mine - just added them whole)
• 1 med jalapeno pepper, seeded and julienne
• 1 piece 1-2 inchs fresh ginger, peeled and julienne
• 6 medium to large garlic cloves, minced
• 1/3 cup basil leaves, preferably Thai, julienne (I used regular basil)
• 1/3 cup fresh whole cilantro leaves
• 1/3 cup chopped unsalted roasted peanuts

In a small bowl, toss together the chicken and 2 tsp of the sesame oil. Set aside at room temperature.

In a small bowl or cup, mix together the fish sauce, lime juice and cornstarch. Set aside.

Prepare the noodles according to the package directions.

In a large, heavy skillet, heat 2 tsp of the peanut oil over medium-high heat until hot. Test by putting a piece of chicken in it, if it sizzles, it's ready. Add the chicken, stir and turn to separate and cook. When the chicken is a uniform color, transfer with the juices to the noodle bowl. (This recipe assumed you made your noodles ahead of time. I made the soba noodles early and had them ready. But you could just wait and mix them all together at the end.)

In the skillet used to cook the chicken, heat the remaining 1 tsp of peanut oil, add the mushrooms, and sauté briefly. Turn the heat up to high, add the red onion, green onion, bell pepper, snap peas, jalapeno and remaining 1 tsp sesame oil and stir briefly. Add the ginger and garlic and stir constantly. Turn the heat down to medium, add the fish sauce mixture, and cook, stirring constantly for 1-2 minutes.

Add the vegetables to the noodle bowl, and toss. (I just added the noodles to my skillet with the vegis). Add the basil, cilantro and half of the peanuts, and lightly toss. Sprinkle remaining peanuts over the top and serve at once.

**To julienne chicken or vegetables, cut into matchsticks-size pieces, about 1/8 inch thick and 2 inches long.