Spicy Thai Peanut Butter Pasta

Ingredients

• About 10 ounces thin Thai rice noodles
• 2 1/2 tablespoons sesame oil
• 1/2 cup chopped onion
• 3/4 cup shredded carrots
• 1/4 cup chopped leek
• About 1 1/4 pounds boneless skinless chicken breasts, cut into thin slices
• 1/4 cup honey
• 1/4 cup extra crunchy peanut butter
• 1/4 cup low-sodium soy sauce
• 1/2 tablespoon crushed red pepper
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon Thai chili paste
• Fresh cilantro for garnish
• 1/4 cup chopped peanuts
• Serves about 8

Directions

1. Bring a large pot of water to a boil. Remove from heat and add in the rice noodles. Using a spatula, break them apart and let sit for about 4 � 5 minutes. Pour into a colander and set aside.
2. Heat the sesame oil in a large skillet or wok over medium heat. Add the onions and cook until just softened, about 2 minutes. Stir in carrots and leeks, heat another 2 -3 minutes. Add chicken and cook until browned on all sides, about 6 � 8 minutes. Mix in the noodles.
3. In a small bowl, whisk the soy sauce, peanut butter, honey, lime juice, chili paste, crushed red pepper, vinegar and salt and pepper together. Pour the sauce over the chicken and noodles and whisk to combine.
4. Remove from heat and cover with chopped cilantro and peanuts.