I got this recipe from the Picky Palate food blog. This is the first food blog that I started to look at. I can't find this recipe on her website anymore, but luckily I copied it off. You can link to her website here: http://picky-palate.com/. She has a fun website. This is a favorite of my family. Some like it served hot and some like it served cold.
1 pound whole wheat thin spaghetti noodles
2 tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
1/2 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon crushed red pepper flakes
1 cup hot water
2 tablespoons extra virgin olive oil
1/2 cup finely chopped white onion
1/2 cup finely chopped red or orange bell pepper.
1 cup cooked, shredded chicken breast
1/4 cup finely chopped cilantro leaves
1/4 teaspoon salt, or to taste
1/4 cup dry roasted peanuts, chopped
2 tablespoons sesame seeds
1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.
2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for five minute or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.
4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds.