Green Curry Shrimp, Basmati Rice& Peanut Noodles

The recipe for peanut noodles was found on Picky Palate bloggers webpage.

1 lb whole wheat thin spaghetti noodles2 Tablespoons sesame oil1 garlic clove, peeled1 (1 inch) piece of fresh ginger, peeled½ Cup smooth peanut butter¼ Cup soy sauce2 Tablespoons brown sugar1 Tablespoon rice vinegar1 teaspoon crushed red pepper flakes1 Cup hot water2 Tablespoons extra virgin olive oil½ Cup finely chopped white onion½ Cup finely chopped red or orange bell pepper1 Cup cooked, shredded chicken breast¼ Cup finely chopped cilantro leaves (missing in picture, it’s much better with cilantro)1/2 teaspoon salt, or to taste¼ Cup dry roasted peanuts, chopped (optional)2 Tablespoons sesame seeds (optional)1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.6 servings