I found this recipe a couple years ago on a great blog called The Sister's Cafe. Since then we have made it a few times, making just a couple alterations, which for our family is saying something! My husband spent 2 years serving a mission for our church in Hong Kong and has become a self-proclaimed Asian food expert. :) I have to admit, though, he is a VERY good judge of good Asian food, and this one turns out pretty great, without having to babysit the recipe too much.
The most time-consuming part is cooking the chicken, that is why I usually cheat and cook a WHOLE bunch of chicken at once, then put what I'm not using right away into the freezer to use for another recipe, or buy a rotisserie chicken from my local Costco. I told you I'm all about making cooking quick, easy and fun!!
Thai Chicken Peanut Noodles: The
Sister's Cafe
1 pkg. rice noodles, made to package directions 2 T. olive oil
1
garlic clove, peeled ½ c. white onion, chopped
1/2 tsp. ground ginger ½ c.
red pepper, chopped
½
c. smooth peanut butter 2-3 c. chicken breast,
2
T. sesame oil cooked and shredded
¼
c. soy sauce 1 T. dried cilantro
2
T. brown sugar ½ tsp. salt
1
T. white vinegar ¼ c. dry roasted peanuts
1
tsp. Crushed red pepper flakes 2 T. sesame seeds, for garnish
1
c. hot water
Cook
chicken, shred with 2 forks. Set water to boil and cook noodles according to
package. Meanwhile, prepare the sauce in the food processor. Place garlic and
ginger in food processor until well-chopped. Add peanut butter, sesame oil, soy
sauce, brown sugar, vinegar and red pepper flakes. Pulse until combined and
slowly add hot water. Set aside. Place olive oil in hot skillet over medium
heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in
chicken breast, cilantro and salt. Stir until heated through. Add sauce and
chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame
seeds, if desired. Makes 6 servings.
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