Powered by Blogger.

Thai Peanut Chicken and Noodles

Original Recipe:

I ended up using 12 oz of regular wide egg noodles. Didn't want to waste and Alid's only carried the wide version. I substituted ground ginger for the gingerroot, which also seemed okay. Next time I'm going to double the peanut butter sauce and leave out the carrots. I cooked the dish for a long time, but never really got the carrots soft like I like them. I also ended up using two cans of cooked, cubed, chicken which turned out fine. Didn't use the peanuts or cilantro.

8 oz Uncooked Pasta (224g)
1/2 C Creamy Peanut Butter
1 t Ground Ginger
1 t Red Pepper Flakes
1/4 C Soy Sauce
3/4 C Water
16 oz Frozen Mixed Stir fry Veggies
16 oz cooked chicken or turkey

Prepare noodles according to package direction. Drain--leave in colander and return pan to stove.

Meanwhile, combine peanut butter, ginger, red pepper flakes, 1/4 C Soy sauce and beat with a wire whisk or fork until smooth and creamy. Add remaining soy sauce and water and mix well to combine.

In reserved pan, saute broccoli, mushrooms, and pepper until desired tenderness is reached. Add noodles, chicken, and peanut butter sauce to pan. Mix well and heat through.

  • Digg
  • StumbleUpon
  • Reddit
  • RSS