It turned out really good, definitely not the same as the restaurant but a great substitute to eating out.
Ryan thought it could use more sauce so feel free to double it if you like things really saucy! I thought it was a good amount to cover everything nicely.
You can make this without the chicken, substituting it for any other protein or omitting it and having just vegetables.
Ingredients (4 servings)
1/4 cup brown sugar
1/3 cup peanut butter
1/4 cup soy sauce
3 tbsp rice vinegar
Half a pack of wide rice noodles
1 tbsp sesame or coconut oil
1/2 cup chopped broccoli
2 medium sliced carrots
4-6 sliced mushrooms
1 clove garlic minced
1/4 roasted peanuts, roughly chopped
For the sauce combine all ingredients in a bowl and whisk until smooth, taste and adjust flavours if necessary. Set aside.
Have a pot of water on high heat for the noodles, they only take 3-5 minutes to cook so have them ready to go a few minutes before the vegetables are done.
In a wok or large frying pan on medium-high heat add oil and garlic and saute until fragrant, add in carrots stir to coat and saute for 2 minutes, add broccoli cook for another 2 minutes then add mushrooms and saute for 2 minutes. Add peanuts and toss. (At this time your noodles should be cooking). Pour in peanut sauce.
When noodles are done drain water from the pot, serve noodles in a bowl or plate, top with vegetables and sauce. If you cooked meat or tofu with this, add on top!
Panko Crusted Chicken:
2 chicken breasts
3/4 - 1 cup Panko bread crumbs - place in shallow bowl
1 egg - beaten
Preheat oven to 350F.
In a bowl beat the egg. Sprinkle the chicken breasts with flour and then dip them in the egg wash, then dip them in the panko bread crumbs, coat well, grind or sprinkle black pepper on top.
Place on a baking sheet and put in preheated oven for 20-25 minutes. Once done, let rest for 5 minutes. Slice and add on top of peanut pasta.