I made this recipe for dinner tonight, and we liked it quite a lot. Even the Hubs, who doesn’t like anything with coconut milk or curry liked it and had seconds. It’s too bad Kaden is sick with the flu, I think he would have liked it too, if it weren’t so spicy. But since I knew he wouldn’t be eating with us tonight, I kicked it up a notch…or two. I had 2 packages of Ramen noodles that I didn’t care for the flavor, so I threw out the packets and just used the noodles for this dish.  Pretty easy-peasy.Recipe:

1 lb. boneless, skinless chicken, cubed

2 packages of your favorite Asian noodles (I used Ramen)

1 Carrot, cut into matchstick slices

2 Stalks of celery, sliced thin

Oil for sauteing

For The Sauce:

3/4 cup canned coconut milk

1/2 cup canned petite diced tomatoes

6 Tbsp. peanut butter

2 Tbsp. fresh ginger, finely diced

2 Tbsp. soy sauce

2 Tbsp. Sriracha sauce (more or less to taste- we like it a bit spicy)

1 Tbsp. fresh lime juice (about 1/2 lime)

1 1/2 tsp. curry powder

1 tsp. chili paste (optional- I added it for that extra kick)

3 cloves garlic, minced

A pinch of salt

Cook noodles according to package instructions, drain and set aside.  Add all sauce ingredients in a sauce pan. Heat to a simmer; remove from heat and set aside. Pour a little oil in a skillet or wok. Cook chicken until no longer pink and cooked through on medium high heat. Remove chicken with slotted spoon and set aside. Add a little more oil to the pan if needed, and saute the veggies until soft.  Add chicken back to pan, along with the sauce and noodles. Mix well, and serve.