Noodle's and Co Thai Peanut Saute

Our Version of Noodles & Co.'s Thai Peanut Saute
(Fav Fam Recipes)
This is my personal version of the "Indonesian Peanut Saute" from Noodles & Co. It turned out just like it! It got my hubby's stamp of approval. In fact, he said "this is my favorite Thai noodle dish I have ever had.. even better than Noodles & Co."(This makes quite a bit, probably easily feeds 4-6.)1-2 Lbs. chicken, cut into thin stripsvegetable oil (to saute)2 Tbsp Sriracha chili sauce (we just found this at our local grocery store. Click here.)juice of 1 lime3 cloves garlic, pressed1 Tbsp. fresh ginger, minced3-4 shakes soy saucesalt & pepper (to taste)16 oz. (1 pkg.) linguine noodles**peanut sauce (see below)peanuts2-3 limes, slicedThe following are all to taste, add as much or little as you want (If you do lots of veggies, I would recommend making extra sauce)-shoestring carrots (I just used the packaged kind)-broccoli florets, chopped-green onion-peanuts (chopped)-bean sproutsIn a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm. Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat. Drain noodles and toss with a little olive oil (to keep the noodles from drying out and sticking together). Now there are 2 ways you can finish the dish: 1. mix the sauce with the noodles and TOP with veggies & chicken (this is what we did) OR 2. you can add the noodles and sauce to the skillet with the vegetables and toss until everything is well coated with sauce. Garnish with peanuts and limes.**SAUCE: (I found this good peanut sauce from "Our Best Bites":)1 c. chicken broth6 Tbsp. (heaping) creamy peanut butter2-4 tsp. Sriracha chili sauce (on Best Bites, they said that 2 tsp. is mild and 4 is hot... we used about 4 TABLEspoons.. and for us, that was about right.)3 Tbsp. honey6 Tbsp. soy sauce3 Tbsp. fresh minced ginger4-5 cloves garlic, pressed or mincedCombine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.