Thai Chicken Noodles

I love this meal. It is reminiscent of the food that I ate during my 18 month mission in Japan and is super quick and easy. My sister-in-law, KaraLynne made it for us years ago and I just recently dug it out and have started making it regularly. I hope you enjoy it too!

1 lb. pkg. linguine or fettuccine noodles
1/2 green pepper
1/2 orange pepper (I just use a whole green one instead of doing the orange)
Any other veggies you want (In an effort to get more veggies in my kids I added steamed broccoli last time and it was great. This time I will try baby corns, carrots and bamboo.)
2 chicken breasts
1/4 cup red wine vinegar
1/3 cup soy sauce
1 T cornstarch
5 T sugar
1 heaping T crunchy peanut butter (I use creamy)
1/2 tsp Thai curry (Truthfully, this ingredient is why I didn't make this for years. I finally decided to search it out and found some at Walmart for about $2. I bought the green curry because I didn't know which to buy and it tastes great. Here is a picture so that it doesn't stop you from trying it.)

• Boil water and cook pasta.
• Chop up peppers and saute. Meanwhile cube the chicken and add to the peppers. Saute together.

Sauce: 

Put the following in a bowl:

• 1/4 cup red wine vinegar
• 1/3 cup soy sauce
• 1 T cornstarch

Mix together with a for then add:

• 5 Tbs sugar
• 1 heaping Tbs crunchy peanut butter (I use creamy)
• 1/2 tsp Thai curry

Mix all together. Add to chicken and peppers and heat through. Add noodles  until the sauce covers noodles evenly (will take almost all of the noodles).

Enjoy!