Ingredients
8 ounces thick rice noodles1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 tablespoon sesame oil1 can (8 ounces) sliced water chestnuts, drained1 can (8 ounces) whole baby corn, drained1 cup frozen peas1/8 teaspoon salt1/8 teaspoon dried basil1/8 teaspoon pepper1 cup Thai peanut sauce, divided
Preparation
Cook noodles according to package directions.
Meanwhile, in a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear. Add the water chestnuts, corn, peas, salt, basil and pepper; heat through. Stir in 1/4 cup peanut sauce. Remove from the heat and keep warm.
Drain noodles; divide among four soup bowls. Drizzle each with 2 tablespoons peanut sauce and toss to coat. Top with chicken mixture. Drizzle with remaining peanut sauce.
