30-minute Spicy Thai Peanut Chicken & Sweet Potato Noodle Stir Fry

Pretty tasty! It was a super easy/fast dish, and turned out really tasty! Changes I made: - I didn't use coconut milk since I didn't think we had it in our pantry, so it turned out a little bit dry for my taste - I also used a protein pasta instead of sweet potato. - grated fresh ginger The flavor was delicious, and I'd definitely make it again! I want to add the coconut milk, but will probably increase the sriracha amount then so it doesn't lose the bit of kick it had. Also, want to use either veggie pasta or a pasta that won't get so mushy. But either way, flavor was a hit. Husband really liked the spice it had

so good! i haven't had peanut noodles in ages and was so curious about the use of almond milk that i had to give this recipe a try and it didn't disappoint! i marinated the chicken for a little bit in some soy sauce, white pepper, and cornflour to give it a coating. i also used raw ginger and grated it instead of ground ginger, as well as adding a spoonful of vegan oyster sauce to the peanut sauce. for veg, i added chestnut mushrooms, bok choy, carrots, spring onions, and a regular brown onion as i don't have any broccoli or peppers right now! i also don't have any sweet potatoes, so used rice noodles instead :)

I used linguini noodles in place of the sweet potatoes. It was still delish!

I used udon noodles instead of spiral sweet potatoes.