CS Thai Chicken Peanut Noodles

Ginger / Bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Make peanut sauce - Combine peanut butter and water in a microwave-safe bowl or liquid measuring cup. Microwave for ~30 seconds. Stir in ginger, rice vinegar, soy sauce, lime juice, Sriracha, and brown sugar. Taste; if it’s too salty, add more water. If it’s too tart, add in more sugar. (Can be done up to 5 days ahead)

Cook noodles - Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. (Can be done up to 3 days ahead)

Chicken - Slice into strips and then season with garlic powder and some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)

Cilantro - Chop cilantro.

Heat a wok or saute pan over medium-high heat. Add cooking oil and then chicken to heated oil. Saute until golden on the outside, ~5 minutes.

Fold in peppers and coleslaw mix and saute for another 3 to 8 minutes, depending on how crunchy or soft you like your veggies.

Add noodles, sauce, and cilantro and toss everything through. Taste and season with more salt, pepper, lime juice, and / or hot sauce. Enjoy!