Spicy Peanut Thai "Noodles"

So I am absolutely in love with this recipe. I found it on Pinterest of course but I have modified it to cut out the noodles. Broccoli slaw is super healthy and can be used as a substitute for pasta! Or if you are a vegetarian - cut out the chicken and add any yummy vegetables!

Original recipe:
http://www.skinnytaste.com/2011/04/asian-peanut-noodles-with-chicken.html

Asian Peanut Noodles with Chicken
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1/6th of recipe • Old Points: 6 pts • Points+: 8 pts
Calories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein: 21.1 g

Ingredients:

For the Peanut Sauce:

• 14.5 oz fat free chicken broth
• 5 tbsp better'n peanut butter - I use Whipped Peanut Butter with no high fructose
• 1 tbsp Sriracha chili sauce More if you like it HOT
• 2 tbsp honey
• 2 tbsp soy sauce (use Tamari for gluten free)
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced

 For the chicken:

• 16 oz chicken breast, cut into thin strips
• salt and pepper (to taste)
• 1 tbsp Sriracha chili sauce (more or less to taste)
• juice of 1/2 lime
• 5 cloves garlic, crushed
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce (use Tamari for gluten free)
• 1/2 tbsp sesame oil
• 8 oz Udon noodles - I do not use any noodles

• 3/4 cup green onion, chopped
• 1 1/4 cups shredded carrots
• 1 1/4 cups cup shredded broccoli slaw I use a bag of broccoli slaw to substitute for the noodles
• 1 cup bean bean sprouts
• 2 tbsp chopped peanuts 
• 1 lime, sliced
• cilantro for garnish (optional)

Directions:

Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.

Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes. I saute longer to soften up the broccoli slaw so it mimics "pasta".

Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges

*If the sauce is too thick - add more chicken broth and stir, especially if you have leftovers because the PB tends to thicken up*