Thai Peanut Chicken and Noodles...

6 oz. uncooked fine egg noodles
1/4 cup creamy peanut butter
1/2 tsp. finely chopped gingerroot
1/4 tsp. crushed red pepper flakes
1/4 cup soy sauce
1/4 cup water
1 tbps. oil
2 cups small fresh broccoli florets
1 1/2 cups sliced fresh mushrooms
1 cup fresh baby carrots, quartered lengthwise
1 medium red bell pepper, cut into thin bite-sized strips
1 9oz. pkg. frozen diced cooked chicken breast, thawed
1/4 cup coarsely chopped dry-roased peanuts

Cook noodles as directed on package. Drain; cover to keep warm.

Meanwhile, in small bown, combine peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce; beat with wire whisk until blended. Gradually beat in remaining soy sauce and water until smooth. Set aside.

Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add broccoli, mushrooms, carrots and bell pepper; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Add chicken; cook and stir until thoroughly heated.

Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Add cooked noodles; toss gently to coat. Cook and stir until thoroughly heated. Sprinke with peanuts.