A delicious, quick and easy weeknight meal. A flavorful Thai inspired dish with nutrient rich bell peppers and carrots. Quick to whip up and makes great leftovers to enjoy all week long.
1. Boil noodles according to box directions. Drain and set aside
2. Preheat oil in a large skilled. Add bell pepper and carrots. Cook for 5-7 minutes until soft. Add garlic and cook for 1 additional minute or until fragrant.
3. While vegetables are cooking prepare the sauce. In a medium bowl stir together peanut butter, soy sauce, chili sauce, chicken broth, sesame oil, and rice wine vinegar.
4. Add drained pasta, cooked chicken, and sauce into the skillet and mix until fully combined and heated through.
5. Top with chopped peanuts, cilantro, green onions and a lime wedge.