Thai Peanut Chicken Noodle

halfbakedharvest.com

Lauren Ward

4 cups chicken broth (3 cans)

1 can (14 ounce) coconut milk

¼ cup soy sauce

2 tablespoons fish sauce

2 tablespoons honey

⅓ cup creamy peanut butter

¼ cup Thai red curry paste

2 chicken breasts or 3 thighs

8 ounces mushrooms, sliced (portabella)

4 to 6 carrots, sliced into sticks

1 teaspoon ginger

1 clove garlic, minced or grated

3 squares ramen noodles or 15 oz vermicelli rice noodles (12 small rounds)

½ cup chopped cilantro

4 green onions, chopped in big pieces

subheading: Optional add-ins:

juice of 1 lime

1 head broccoli, cut into bite-sized florets

⅓ cup fresh basil, roughly chopped

chopped peanuts, for serving

Note: Ingredients may have been altered from the original.

Directions at halfbakedharvest.com

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