Presenter:  Kelly

Introduction:

One of my favorite appetizers at a Thai restaurant is Chicken Satay.  Regardless of the fact that everyone loves skewed meat (yum), the side of peanut sauce served with the satay is amazing!  I could dip any thing in it.  It’s so good that I decided it really should be the star of a course.  I started making these Asian Peanut Noodles when my husband and I were first married.  It is still one of his most requested meals. 

The recipe is easy to throw together.  It’s a one pot meal, which I love!  I rarely measure the ingredients anymore.  After you make this a time or two, I’m sure you’ll feel the same as you become comfortable with the your desired consistency of the peanut sauce. 

Resources:

  • Large pot (to cook spaghetti and rest of the course in)
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Colander
  • Microplane/Zester – I highly recommend this one that I’ve had and used for years!

Procurements:

  • 1lb. whole wheat spaghetti
  • 2 c. cooked chicken, diced
  • Peanut sauce:
    • 1 c. peanut butter
    • 1 1/4 c. chicken broth/stock
    • 4 T. soy sauce
    • 1 t. sesame oil
    • Juice and zest of 1 lime
    • 1/2 t. cayenne pepper or red curry paste (more or less to your spicy liking)
    • Salt, to taste as needed
  • 8 oz sugar snap peas
  • 10 oz shredded carrots
  • 2 8 oz. cans of sliced water chestnuts, drained
  • Toppings
    • Lime wedges
    • Cilantro
    • Crushed peanuts DSC_0090

Operating Procedures:

Cook the spaghetti to al dente.  While the pasta water comes to a boil and the spaghetti cooks, whisk together the peanut sauce ingredients listed above in a mixing bowl.  Strain the pasta once cooked and set aside.  In the same pot, cook the carrots and snap peas for approximately 4 minutes.  Add the water chestnuts and cook an additional minute.  Add peanut sauce and chicken to the pot and cook until hot – about another 2 minutes.  Toss together with the hot spaghetti until well combined. 

DSC_0086

Proposals:

I suggest serving in a bowl topped with lime wedges, cilantro, and crushed peanuts. 

Closing Remarks:

I will warn that this will feed a small army.  If the troops have moved out and you’re not looking for leftovers, then I would suggest cutting the recipe in half.   It does reheat well in the microwave though with a splash of extra chicken stock to keep it moist while nuking! 

Asian Peanut Noodles
One pot meal of whole wheat spaghetti mixed with chicken, vegetable, and peanut sauce
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1lb. whole wheat spaghetti
  2. 2 c. cooked chicken, diced
  3. 1 c. peanut butter
  4. 1 1/4 c. chicken broth/stock
  5. 4 T. soy sauce
  6. 1 t. sesame oil
  7. 2 limes - 1 juiced and zested, 1 cut into wedges
  8. 1/2 t. cayenne pepper or red curry paste
  9. Salt, to taste as needed
  10. Cilantro
  11. Crushed peanuts
Instructions
  1. Cook the spaghetti to al dente. Strain and set aside.
  2. While water comes to a boil and the pasta cooks, in a mixing bowl, whisk together peanut butter, chicken broth, soy sauce, sesame oil, juice and zest of 1 lime, cayenne pepper and salt to taste.
  3. In the same pot as spaghetti cooked, sauté the carrots and snap peas for approximately 4 minutes.
  4. Add the water chestnuts and cook an additional minute.
  5. Add peanut sauce and chicken to the pot and cook until hot - about another 2 minutes.
  6. Toss together with the hot spaghetti, stirring until well combined.
  7. Serve with chopped peanuts, cilantro, and lime wedges.
Five to Nine Creations http://www.fivetoninecreations.com/
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