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

Thai Rice Noodle Bowl

Healthy, quick, easy, and tasty.  This describes  the Thai Rice Noodle Bowl meal I made the other day for the family.  I was surprised how quick and easy this dish came together.  Rice noodles are cooked, and drained.  While the noodles cook, I sliced up some  sweet pepper, grated a carrot, and sliced a cucumber.  Then a dressing was made consisting of fish sauce, soy sauce, creamy peanut butter, red pepper flakes, and some rice vinegar.  I then grilled up some beef and sliced it thin.

Everything is now combined.  The noodles and veggies are put into a bowl and tossed with the dressing.  Divide the noodles among four bowls.  Top with beef, chopped peanuts, and cilantro leaves.  Serve with a lime wedge.

I was pleasantly surprised on how flavorful this dish was.   The crispness of the veggies tossed with the noodles was a delicious combination. The lime juice really made the flavors pop.   Add some thinly sliced beef to the top and I had a very delicious meal.


Thai Rice Noodle Bowl
From Family Circle Magazine Adapted by From My Southwest Kitchen

Ingredients:

7 ounces (half a 14-ounce box) thin stir-fry rice noodles (such as Thai Kitchen)
1/3 cup rice vinegar
3 tablespoons soy sauce
3 tablespoons creamy peanut butter
2 tablespoons fish sauce
2 tablespoons warm water
1 tablespoon plus 1 teaspoon sugar
1/4 teaspoon red pepper flakes
1/2 seedless cucumber
3/4 pound small chicken breast halves, boneless pork chops or steak
3/4 teaspoon cornstarch
1 cup sweet pepper strips
1/2 cup grated  carrot
3 scallions, trimmed and sliced
1/3 cup cilantro leaves, sliced, plus more for serving
1/2 cup chopped peanuts
Lime wedges

Directions:

1. Bring a large saucepan of water to a boil.  Add noodles, turn off heat and let soak 6 to 8 minutes.
2. Meanwhile, in a small bowl, whisk vinegar, soy sauce, peanut butter, fish sauce, warm water, sugar and red pepper flakes until smooth.  Wash, halve and slice cucumber into half-moons.
3. Heat grill pan or broiler.  Place meat in a resealable plastic bag or glass dish.  Add 3 tablespoons of the dressing, turning to coat.
4. Place remaining dressing in a small saucepan with cornstarch.  Bring to a boil; boil 2 minutes.  Remove from heat.
5. Grill or broil meat 6 minutes, turning once, until cooked through.
6. Drain and rinse noodles and transfer to a large bowl.   Add sweet pepper, shredded carrot, cucumber, scallions and sliced cilantro.  Drizzle dressing into bowl and toss to combine.  Divide among 4 bowl.  Slice chicken, pork, or beef and divide among bowls.  Sprinkle with cilantro leaves and chopped peanuts. Serve each bowl with a lime wedge.

Serves 4