Monday, June 28, 2010

Thai Noodles

This was an original recipe that I adapted to fit my tastes from Relish. If you haven't checked them out yet, you should it is a masterful menu planning site! One that I have been using for a year now, and I have yet to have a meal that I haven't truly enjoyed!
Thai Noodles Recipe:
Sauce:
1 cup chicken broth
4 tbsp spoons creamy peanut butter
4 tbsp Thai sweet chili sauce
6 tbsp soy sauce
2 tbsp fresh grated ginger
1 clove garlic minced

Noodles/Chicken:
A couple handfuls of pre-cooked grilled chicken (I use Foster Farms, that you can get at Costco)
1 tbsp veggie oil
10 oz linguine (this makes a lot, which is what I prefer because then I have leftovers for lunches)
2 red bell peppers, cored/seeded, and sliced
1/2 white onion, sliced
1 bag bean sprouts
1/4 cup dry roasted peanuts
1 whole lime, cut into wedges

Directions:
[1] Cook the pasta in large pot of boiling salted water until cooked through but still firm to the bite. Combine chicken broth, peanut butter, sweet chili sauce, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.


[2] Defrost the chicken then cut into bite sized pieces (to make this veggie just omit the chicken or use a meat substitute in its place- tempeh would work well here.

[3] Oil the skillet, add bell peppers and onion and saute for a few minutes.

[4] Add the chicken and bean sprouts to the skillet turn off heat. Drain noodles and place in the pan with the peppers. Add peanut sauce and turn to coat. Garnish with peanuts and limes

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