Thursday, August 13, 2015

Thai Chicken Peanut Noodles


A few months ago, I went to the Taste of Home Cooking School.  A number of recipes were prepared and the Thai Chicken Peanut Noodles was one of them.  The dish smelled so good as it cooked and was easy to prepare. I marked this recipe as one to make for the family.

I started by browning some ground chicken in a skillet.  As the meat was browning, I cooked my spaghetti noodles.  Next, I added some carrots, diced red pepper, and some minced garlic.



Ground Chicken and Veggies Cooking


It smelled wonderful as it was cooking.  The sauce came next.  In a small bowl, I combined some peanut butter, chicken broth, lemon juice, soy sauce, Sriracha Asian hot chili sauce, and some crushed red pepper flakes.   Once the meat and veggies were cooked, the peanut butter mixture was added and brought to a boil.


Peanut Sauce Added To the Mixture



I cooked the sauce for about 3 minutes and then tossed in the cooked pasta.  I sprinkled some peanuts over the  dish and served.  The recipe calls for green onions, but I did not used them.  The family would not touch the dish if green onions were found.

What a great tasting dinner that was easy to make and quick.  The flavors blended together nicely without any one flavor dominating.  This recipe is a keeper:)



Thai Chicken Peanut Noodles
From Taste of Home/Cooking-School

Ingredients:
1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 teaspoons Sriracha Asian hot chili sauce
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked spaghetti
1 pound lean ground chicken
1 1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

Directions:
1. In a small bowl, whisk the first six ingredients until blended.  Cook spaghetti according to package directions; drain.
2. Meanwhile, in a large skillet, cook the chicken, carrots, pepper and garlic over medium heat for 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain.
3. Stir in peanut butter mixture; bring to a boil.  Reduce heat; simmer, uncovered, 3-5 minutes or until sauce s slightly thickened.  Serve with spaghetti.  Top with peanuts and green onions.

Makes 6 servings





2 comments:

  1. Delicious! I would love some for the lunch! Thanks for sharing, Geraldine.

    ReplyDelete
  2. A lot of different flavors going on here, Geraldine and it sounds pretty good! I enjoyed the Taste of Home Cooking School, lots of good dishes when it was here.

    ReplyDelete