Thai Creamy Peanut Noodles

 There is a Thai restaurant in town that makes a creamy peanut noodle dish that my kids love so I did some research and came up with a recipe that is very similar.

Ingredients 

• Olive oil
• 2 cups of shredded carrots 
• 1 lb of broccoli florets
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 1/2 cups roasted lightly salted peanuts (or 1 cup of natural peanut butter)
• 1-3 tablespoons Thai red curry paste (the amount will depend on how spicy you like things)
• 1 can full fat, unsweetened coconut milk
• 8 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/2 cup honey
• 3 tablespoons sesame oil
• 1-2 teaspoons ginger paste
• 1/4 cups-3/4 cup water as needed to achieve the desired consistency 
• 2 cups cooked chicken
• bunch of green onions, chopped
• 16 oz Thai rice noodles (stir-fry or wider)

Directions 

1. Start preparing your noodles according to the package directions.
2. Sauté your onion, garlic, carrot, and broccoli in a large sauté pan with olive oil. Stir regularly.
3. Place everything from the peanuts to the ginger paste in a food processor or blender and blend until smooth.
4. Pour sauce from over onion mixture, stir to combine. Add prepared noodles and water (2 tablespoons at a time) until you achieve the right texture. You want your sauce to be creamy but not watery or thick like a paste. 
5. Toss with green onions and serve.