Tuesday, June 27, 2017

Thai Peanut Pasta



This was a delicious pinterest find! Plus I bought already prepped veggies in the produce section which made this meal super quick to pull together! My kiddos loved it and so did Alex and I.  I may have tricked them into trying it by telling them there was a secret ingredient (peanut butter) and whoever figured out what it was could have a popsicle for dessert.  I might have to start doing that with more dinners because they all cleaned their plates! I like to believe that also had something to do with the food being good ;)  Anyway, give it a try!

Thai Peanut Pasta
3 chicken breasts (grilled and thinly sliced)
1 lb. thin spaghetti
1/4 cup sesame oil (divided)
1 cup shredded carrots (I bought a bag of already shredded carrots)
2 cups shredded cabbage (I bought a bag of cole slaw mix)
1/2 bunch green onions (chopped)
3 tsp. minced garlic
1 T. fresh ginger (peeled and minced)
1/4 cup honey
1/4 cup soy sauce
1/4 cup chunky peanut butter
3 T. rice vinegar
2 T. siracha
fresh cilantro (optional)
chopped peanuts  (optional)

Grill chicken until cooked through.  Remove from heat and let set for 5 min. before slicing thinly.

Meanwhile, in a large pot bring water to a boil and cook pasta until al dente (you don't want it mushy!). Drain pasta, toss with sesame oil, and set aside.

Add remaining oil to the bottom of the pot and saute green onion, carrots and cabbage until slightly softened (it doesn't take long). Then add chicken, garlic and ginger and continue cooking for 1 min.

Add remaining sauce ingredients to pot and stir to combine. Place noodles back in the pot and toss all ingredients together.

Top with fresh cilantro and/or chopped peanuts if desired. Enjoy!


1 comment:

  1. It’s so tasty in looks that I am dying to eat it, I actually love pasta. Thanks for posting this and letting me know about the procedures and recipes.

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