At the local farmers market, there are lots of food vendors from many different ethnicities. One vendor serves Thai food and we always seem to gravitate there. The family that runs the stand serves very simple food — a base of sesame & soy noodles and you pick all of your mix-ins.
That gave me the idea for dinner last night. I wanted Thai noodles (and the market is only open on Saturday mornings) and I wanted a simple recipe.
They turned out super yummy and I think you’ll enjoy the simplicity of the recipe. Enjoy!
Thai Peanut Noodles with Chicken
Ingredients
- 1 pound linguini pasta
- 2 chicken breasts
- 1 Tablespoon minced garlic
- 1/2 cup chopped scallion
- 1/3 peanut butter you can use smooth or chunky, I prefer smooth
- 1/4 cup soy sauce
- 2 Tablespoons rice vinegar
- 3 Tablespoons toasted sesame oil + 2 Tablespoons for coating pasta
- 2 Tablespoons brown sugar
- 1 1/2 teaspoon grated ginger do not substitute with powder
- 2 teaspoon Sriracha
- Chopped peanuts optional, for garnish
- Sesame seeds optional, for garnish
Instructions
- Prep and wash the chicken. Cook them in a bot of boiling water for 15-20 minutes, or until internal temperature is 165 degrees. Shred with two forks, and set aside.
- Boil the water for pasta and cook according to directions.
- While your pasta is cooking (it should take about 10 minutes to cook), prepare the sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, 3 Tablespoons of toasted sesame oil, brown sugar, grated ginger and Sriracha. Sauce will be thick, but it will thin out when it hits the hot pasta.
- Drain the pasta and return to the cooking pot. Toss with the remaining 2 Tablespoons of toasted sesame oil. This will keep the sauce from sinking in to the pasta too quickly.
- Now, add in the minced garlic, scallions and shredded chicken. Using tongs, toss to distribute evenly.
- Pour the sauce over the pasta, and mix well.
- Plate and garnish with chopped peanuts and/or sesame seeds.
Leave a Reply