Tuesday, July 13, 2010
Noodles in Thai Peanut Sauce
I came across this recipe the other day, which was very similar to our creations, but the peanut sauce sounded delicious. We made it last night and it was scrumptious!
Here is my adapted version. (P.S. It tastes even better the next day)
4 chicken tenders, cut into thin strips
vegetable oil (to sauté)
1 Tbsp Sriracha hot sauce
juice of 1/2 lime
2 cloves garlic, minced
2 tsp. fresh ginger, minced
3 shakes soy sauce
salt and pepper (to taste)
½ pkg linguine noodles
*peanut sauce (see below)
Veggies- Use whatever kind you like or have on hand. We used broccoli, onion, carrot, celery and green pepper because that’s what we had in the fridge!
Peanut Sauce: (adapted from "Our Best Bites”)
1 c. chicken broth
6 Tbsp. (heaping) creamy peanut butter
2-4 tsp. Sriracha
3 Tbsp. honey
6 Tbsp. soy sauce
1 tsp. of cornstarch
3 Tbsp. fresh minced ginger
4-5 cloves garlic, pressed or minced
Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, cornstarch, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.
In a large skillet, sauté the chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm. Re-oil the skillet- add vegetables and sauté. Add the chicken, cover, and reduce heat. Drain noodles and toss with a little olive oil (to keep the noodles from drying out and sticking together). Add the noodles and sauce to the skillet with the vegetables and toss until everything is well coated with sauce. Garnish with peanuts and limes.