Cilantro chicken and spicy thai noodles recipe

Chicken second courses

Cilantro Chicken: 2 boneless, skinless chicken breasts (about 1 pound) 3 tbsp. canola oil 2-3 stocks of celery Salt and freshly ground black pepper 2 tbsp. minced garlic ¼ cup cilantro leaves 2 limes, 1 zested and 2 juiced 2 tbsp. seasoned rice vinegar Thai Noodles: 2 tbsp. canola oil 1 inch chunk ginger, peeled and grated (about 1 tbsp.) 1 lime, zested and juiced 2 cloves garlic, minced ¼ tsp. red pepper flakes 1 cup chicken stock Salt and freshly ground black pepper 1 tbsp. Thai green curry paste (I use curry powder) 1 tbsp. seasoned rice vinegar 3 scallions, white and green parts, chopped, for garnish 1 lb. spaghetti, cooked al dente and sprayed with canola oil spray 1 carrot, shredded ¼ cup crushed roasted peanuts Peanut Sauce: (optional) 5 tbsp. peanut butter 1 cup warm water 2½ tbsp. chinese rice vinegar 1½ tbsp. dark soy sauce 3 tbsp. white granulated sugar (optional) flour to thicken after adding sauce to chicken