Make fettuccini and set aside

Thinly slice green onions and cut carrot and zucchini into pencil-thin strips

Cut each chicken thigh into 6 pieces

In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown

With slotted spoon, remove chicken thighs to plate as they brown

Add the vegetable oil to the same skillet and cook gingerroot and carrots until carrots are lightly browned

Stir in zucchini and green onions and continue cooking until vegetables are tender

Remove vegetable mixture to small bowl and keep warm

Into the same skillet, now stir in soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1-1/4 cups water until well blended

Return chicken thighs to skillet with peanut sauce and bring to a boil

Reduce heat to low; cover and simmer until chicken loses its pink color throughout, about 5 minutes

Meanwhile cook fettuccini until al dente, drain and transfer to a heated serving bowl

Top with chicken mixture and toss

Spoon carrot mixture over chicken and garnish with peanuts.