Kraft Peanut Butter Truck Hits Town

The Kraft Peanut Butter Truck #KraftPBTruck  is travelling across Canada this summer and will be in Vancouver on July 1, 2012 at Canada Place.  Check out where the truck is stopping next at or on the Kraft Peanut Butter Facebook page at

Kraft sent some samples of PB S’More, PB Belgian Waffle, PB Thai Dip with Veggies, PB & Pretzels and two local consumer creations, PB + Jam Delight, Tropical Peanut Sensation, to me along with my request, Noodles with PB Sauce and I had a rather peanut buttery week!

Are you a peanut butter lover?  I think I’ll be cooking up some more Asian-peanut noodles over the weekend.

Peanut Noodles with Chicken 

Peanut Sauce:

  • 14.5 oz chicken broth
  • 5 tbsp peanut butter
  • 1 tbsp chili sauce
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp freshly grated ginger
  • 4 cloves garlic, minced
  •  16 oz chicken breast, cut into strips
  • salt and pepper (to taste)
  • juice of 1/2 lime
  • 5 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil
  • 8 oz rice noodles, ramen or soba
  •  3/4 cup green onion, chopped
  • 1 1/4 cups shredded carrots
  • 1 1/4 cups cup shredded broccoli slaw or cabbage
  • 1 cup bean bean sprouts
  • 8 tbsp chopped peanuts
  • 1 lime, sliced
  • cilantro

For the peanut sauce: Combine 1 cup chicken broth, peanut butter, chili, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.

Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts and garnish with cilantro and lime wedges.