A Thai peanut chicken recipe, cooked chicken is tossed with a creamy peanut butter sauce with noodle sauce that has a sweet and spicy flavor. These peanut chicken noodles are delicious hot or cold and are perfect for packing leftovers for lunch.
In a medium bowl mix together the soy sauce, lime juice, oil, garlic, and ginger. Add the chicken; turn to coat. Cover and let the chicken marinade for 10 minutes.
In a large pot of boiling, salted water, cook the pasta until al dente following package instructions. Drain and set aside until ready to assemble.
Place the peanut butter in a medium, microwave-safe bowl and microwave for 60 seconds. Remove the peanut butter from the microwave and whisk in 1 teaspoon soy sauce, 2 teaspoons lime juice, broth, sugar, salt, and red pepper flakes. Set aside.
Heat a non-stick deep skillet over medium high heat. Stir-fry the chicken for 5 minutes, until browned and no longer pink on the inside. Add the carrots and scallions and stir fry one minute more.
Add the peanut sauce to the chicken and scallions and stir to coat. Add pasta and toss with tongs to coat with sauce.