thai peanut noodles

-1 lb chicken breast, cooked and shredded (I actually just cut mine up in bit-sized pieces and drop it in the water with the noodles, once the noodles are about half-way done)

-½ cup smooth peanut butter

-2 tbsp soy sauce

-2 tsp garlic, minced

-1 ½ tsp chile-garlic sauce (more to increase spiciness) 

-1 tsp ginger, minced

-8 oz whole wheat spaghetti

-fresh vegetables (I used about 2 cups: broccoli, carrots, asparagus, squash, etc)

Directions:

Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl. Cook pasta in boiling water and add vegetables, to cook until tender. Reserve 1 cup of pasta water and add to peanut butter mixture. Combine all ingredients. Serve warm or chilled.

*this could be made gluten free by substituting spaghetti for rice noodles and using gluten-free soy sauce