For the Creamy Thai Peanut Sauce:
1/2 cup Peanut Pro NuttZo
1/2 cup water
1/2 cup coconut aminos
3 tbsp sesame oil
2 tbsp lime juice
2 garlic cloves
1/3 cup sriracha
1 tsp fresh ginger (or 1/2 tsp ginger powder)
For the Thai Noodle Bowl:
3 chicken breasts
8 oz soba noodles
2 bell peppers (any colors you like) cut into thin strips
2 large carrots cut into thin strips
fresh cilantro
fresh mint
1/2 cup crushed peanuts

For the Creamy Thai Peanut Sauce:
Combine all ingredients in a food processor and blend until smooth and creamy.
Reserve a 1 3/4 cup creamy Thai peanut sauce
For the Thai Noodle Bowl:
Prepare the sauce according to the recipe.
Cut the chicken breasts into bite-sized cubes. Mix the chicken with 1/4 cup of the sauce and let marinate in the fridge for at least 30 minutes.
Preheat oven to 375 degrees. Place the chicken in one layer on a non-stick baking sheet and bake for about 15 minutes (until chicken is cooked through).
Cook the soba noodles according to the package instructions.
Combine the noodles, chicken, veggies and sauce in a large bowl.
Top with chopped peanuts and fresh herbs. Serve with extra sriracha if you like more spice.