Chicken Peanut Thai Noodles
- 1 lb whole wheat thin spaghetti noodles
- 2 Tablespoons sesame oil
- 1 garlic clove, peeled
- 1 (1 inch) piece of fresh ginger, peeled
- ½ Cup smooth peanut butter
- ¼ Cup soy sauce
- 2 Tablespoons brown sugar
- 1 Tablespoon rice vinegar
- 1 teaspoon crushed red pepper flakes
- 1 Cup hot water
- 2 Tablespoons extra virgin olive oil
- ½ Cup finely chopped white onion
- ½ Cup finely chopped red or orange bell pepper
- 1 Cup cooked, shredded chicken breast
- ¼ Cup finely chopped cilantro leaves (missing in picture, it’s much better with cilantro)
- 1/2 teaspoon salt, or to taste
- ¼ Cup dry roasted peanuts, chopped (optional)
- 2 Tablespoons sesame seeds (optional)
- Produce
- Bell pepper, red or orange (1/2 Cup)
- Cilantro (1/4 Cup)
- Ginger, fresh (1 (1 inch) piece)
- Peanuts, dry roasted (1/4 Cup)
- White onion (1/2 Cup)
- Meat
- Chicken breast, cooked (1 Cup)
- Condiments
- Peanut butter, smooth (1/2 Cup)
- Rice vinegar (1 Tablespoon)
- Soy sauce (1/4 Cup)
- Cooking & Baking
- Brown sugar (2 Tablespoons)
- Garlic clove (1)
- Olive oil, extra virgin (2 Tablespoons)
- Red pepper flakes (1 teaspoon)
- Salt (1/2 teaspoon)
- Sesame oil (2 Tablespoons)
- Sesame seeds (2 Tablespoons)
- Pasta & Grains
- Spaghetti noodles, whole wheat thin (1 lb)
- Drinks
- Water, hot (1 Cup)
Preparation
Read recipe preparation on picky-palate.com
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Recipe Stats
Published October 19, 2007 (5 years ago).
13 people saved this recipe.
