This Thai-inspired peanut stir-fry comes together in a jiffy for a healthy, satisfying weeknight meal.
Thai-Style Peanut Chicken Noodles
3 stalks celery, sliced 1/4 inch thick
1 carrot, halved and sliced 1/4 inch thick
1/2 onion, sliced thin
1/2 lb. chicken, cut into bite-sized pieces
2 Tbsp. canola or peanut oil
2 cloves garlic, thinly sliced
1/2 lb. whole wheat spaghetti, cooked until barely al dente
For the sauce
1/4 c. peanut butter
1 Tbsp. + 1 tsp. pomegranate molasses
2 tsp. rice vinegar
2 tsp. sesame oil
1 Tbsp. + 1 tsp. chili garlic paste
4 Tbsp. rice wine
4 Tbsp. soy sauce
1 Tbsp. +1 tsp. lime juice
Water to thin
Whisk all sauce ingredients together in a small bowl. Add water, a Tablespoon full at a time, until thin enough to pour as a sauce (I ended up using 4 Tbsp.).
Heat 1 Tbsp. canola or peanut oil in a large wok over high. Add chicken and stir-fry until golden brown and cooked through. Set aside.
Add the rest of the oil, onion, celery and carrot. Stir-fry until beginning to brown.
Add garlic, stir-fry until softened. Add spaghetti and sauce. Remove from heat and toss to combine.
Serves 2 for dinner.