Spicy Thai Noodles with Chicken

This recipe is an adaptation of Leana's Spicy Thai Noodles combined with my favorite Teriyaki Chicken Recipe (that I seem to throw into every Asian dish I make!). It's simple and quick to make, and has always been a crowd pleaser around here!

Teriyaki Chicken
- 2 Tbsp olive oil
- 1 Tbsp teriyaki sauce
- 1 Tbsp soy sauce
- 2 tsp red wine vinegar or sherry
- 1/3'' fresh ginger, chopped
- 1 clove fresh garlic, chopped
- 1/2 lb. chicken (I use boneless, skinless chicken breast.)

Spicy Thai Noodles
- 1 box linguine or angel hair
- 1-2 Tbsp crushed red peppers
- 3 Tbsp olive or grapeseed oil (I prefer grapeseed since it does better with high heat. If you do use olive oil, do not use extra virgin: extra virgin is meant for cold dishes like salad dressings; non-extra virgin is better for heat.)
- 2 Tbsp sesame oil
- 3 Tbsp honey
- 4 Tbsp soy sauce
- 3 green onions, sliced
- 2 carrots, peeled and shredded or sliced
- 1/2 bell pepper, sliced
- 1/2 cup fresh cilantro
- 1/2 cup peanuts
- handful of sesame seeds

1. Preheat the oven to broil.

2. Cook and drain the pasta. Set aside.

3. Combine all ingredients for the teriyaki chicken in a bowl. Let the chicken marinate 5-6 minutes per side.

4. Broil the chicken for 5-6 minutes per side on a baking sheet covered in foil. Once the chicken has cooled a bit, cut it into bite-sized pieces. Set aside.

Mmmm teriyaki chicken

5. Heat both oils and the crushed peppers (beginners should stick to under 1 Tbsp- I like 2 Tbsp but I like my pasta hot!) in a pan over medium heat. Let it cook for 1-2 minutes. When it begins to smoke, strain out the peppers and pour the oil into the empty pasta pot.

Don't be fooled- the remaining oil has some kick!!

6. Add honey and soy sauce to the oil. When well mixed, add the pasta. Mix well. Add chicken and all remaining ingredients.
7. Can be served hot or cold. Pairs well with some green tea (and maybe some fro yo for dessert?) Enjoy!