Wonton Noodles with Chicken & Thai Peanut Sauce

Oh hey...look! Another Asian noodle dish. What are the odds...

This is a recipe that called for spaghetti (heck, it's in the name), but I have issues with thin pastas so we opted to use a wonton noodle instead.

Turns out, it wouldn't have mattered. The way the dish is prepared, still got soggy noodles.

Anyway...chicken (or Quorn) gets briefly marinated in a mixture of soy sauce, lime juice, oil, garlic & ginger.

Meanwhile, more soy sauce & lime juice, peanut butter, broth (we used veg), sugar, salt & pepper flakes simmer.

Grill the chicken (recipe says about 5 minutes per side; it took a lot longer when we did it); let it rest, then slice.

Cook & drain noodles, toss with sauce, chicken (which...uh...we forgot to do), & scallions (which...uh...we neglected to use); top with chopped peanuts.

Matt liked it. Alex inhaled it. I, of course, had noodle-texture issues, so Matt very sweetly dumped mine into a skillet & gave it a quick fry.

Strongest flavors were peanut & soy, so if you like that sort of thing & can handle very soggy noodles, go for it. Otherwise...maybe not worth your time.