Tuesday, November 13, 2012

Thai Chicken Peanut Noodles

Recently Neal and I have really enjoyed Thai-style dishes, especially this CPK's Thai Chicken Salad. I recently I ran across this recipe that is pretty similar, except it's made with noodles instead of lettuce! The sauce definitely makes this dish with the fresh ginger, sesame oil, cilantro and peanut butter. Seriously, wait until you have all of the ingredients before you make this. It makes a big difference to have those fresh, flavorful ingredients on-hand. This can definitely be added to one of those quick "weeknight" meals that we all desperately need from time to time (or at least I do...). This could also be made into a great side dish instead of your usual rice or potatoes. This recipe serves 6 people easily so cut it in half if you only need to feed 2 or 3 like I usually do. (Recipe courtesy of The Sisters Cafe)


  • 1 lb. whole wheat spaghetti noodles
  • 1/2 cup onion, chopped finely
  • 1 large red or orange bell pepper, sliced thinly
  • 2 1/2 - 3 cups cooked chicken breast, diced
  • 1/4 cup dry roasted peanuts
  • 2 Tbsp. sesame seeds
  • handful of cilantro
  • 1 garlic clove, peeled
  • 1 (1-inch) piece of fresh ginger, peeled
  • 1/2 cup smooth peanut butter
  • 2 Tbsp. sesame oil
  • 1/4 cup soy sauce
  • 2 Tbsp. brown sugar
  • 1 Tbsp. rice vinegar
  • 1 cup hot water
Cook noodles according to package directions, drain and set aside. While they are cooking, place garlic and ginger in a food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar and rice vinegar. Pulse until well combined. Slowly add hot water and pulse a few more times. Set aside. 

Saute onion and bell pepper in some olive oil for 2-3 minutes or until soft-crisp. Add onion, peppers and chicken to the cooked noodles. Add sauce and stir to coat. Top with peanuts, sesame seeds and cilantro, if desired. Serve warm.

Note: Sauce tends to pool at the bottom of the warm dish of noodles so make sure to give it a good stir before serving. 

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