- 12 oz whole grain spaghetti noodles
- 1 cup cooked shredded chicken (I used rotisserie chicken)
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 3 tbsp fresh basil, chopped
- 1/4 cup chopped peanuts
- Sesame seeds, as garnish
For the Peanut Sauce
- 1/3 cup all-natural creamy peanut butter
- 3 tbsp low-sodium soy sauce (or tamari if gluten-free)
- 2 tbsp fresh lime juice (about 1 lime)
- 3 tbsp hot water
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp chili garlic paste
- 1 1/2 tbsp honey (or maple syrup)
- 1 tbsp fresh ginger, grated or minced
- Bring a large pot of water to a boil and season with salt.
- While the water is boiling, whisk together all the ingredients for the sauce until smooth. Feel free to add more (or less) hot water to get the consistency that you prefer.
- Add the noodles to the boiling water and cook until al dente per the package directions. Once the noodles are done, drain and place them in a large bowl.
- Add in the chicken, bell pepper, green onions, and fresh herbs, drizzle with the peanut sauce and give a good toss until everything is nice and coated in the sauce. Garnish with chopped peanuts and sesame seeds and enjoy!