Thai One On… It’s Peanut Noodles Night!

27 Mar

Oh, how have I not written about this before now? I adapted this recipe a while back from an article I read on EatingWell.com. This recipe has quickly become one of our favorites. Since it can be served hot or cold, make extras and pack it for lunch the next day!

We LOVE peanut butter, so this recipe is perfect for us! Also, this dish is really good for you. If you boil the chicken, like I did in my Stir Fry recipe, and use all natural peanut butter, there are tons of health benefits. I don’t have kids yet, but I hope this type of recipe will get them to eat their veggies without a fuss.

The directions look long but don’t get scared away! They are super easy to follow. They were just a little lengthy to write up.

If you make this, please let me know what you think. I hope you like it as much as we do.

Thai Peanut Noodles

Time: 30 minutes
Servings: 4
Level: Easy

1/2 lb. chicken
1/4 c. peanut butter
1 tbsp. low sodium soy sauce
1 tsp. garlic powder
1 tsp. sweet chili sauce, chili-garlic sauce,  or any Asian chili sauce you have
1/2 tsp. ground ginger
1/2 tsp. cayenne, if desired
2/3 c. whole-wheat spaghetti noodles
1 c. Asian style stir fry veggies, from your grocers freezer section

Put on a pot of water and begin to boil for the noodles. While waiting for water to boil, cook chicken in a skillet or use the same method I used in my Stir Fry recipe. Shred cooked chicken and set aside. In a large bowl, whisk peanut butter, soy sauce, garlic powder, chili sauce, ground ginger, and cayenne, if desired.

Cook noodles in the boiling water according to package directions. About 1-2 minute before the noodles are done, add vegetables to the boiling water. Drain noodles and vegetables, reserving 1/2 c of cooking liquid.

Stir the reserved cooking liquid into the peanut sauce, add noodles, veggies, and chicken and toss until well coated. Serve hot or cold. Yum!

Tips
– Top this dish with a drizzle of Sriracha, if you dare!


– You can substitute the ground ginger for fresh and the garlic powder for fresh; just mince very finely.
– This is a perfect opportunity to use that left over chicken breast you have in the fridge!

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3 Responses to “Thai One On… It’s Peanut Noodles Night!”

  1. TheNewHealthy March 28, 2011 at 2:17 pm #

    Yum! This looks delicious – and I always dare to top my food with Sriracha! It’s my favorite!

    To answer your question about nutritional yeast – it tastes kind of salty and cheesy. It’s actually quite hard to explain! But I can tell you that it adds great flavor to a ton of different foods!

    If you have a Whole Foods near you, they may have a bulk bin where you can try out a smaller portion to see if you like it!

    • Eloise Thornton March 29, 2011 at 2:36 pm #

      I love the Peanut Butter Noodles. They were great!!
      I did not know how to measure 2/3 cups of noodles. How did you do that? Was it after cooking them, measured before cooking or what? However, I made lots and it turned out great.

      • Sunny March 29, 2011 at 3:35 pm #

        I’m so glad you enjoyed them! That is a great question! I usually eye-ball it and just boil as much as I think the two of us will eat. I have seen a kitchen gadget that has holes in it where you put the spaghetti noodles to measure them but I’ve never used one. A great example is this one: http://www.recipetips.com/glossary-term/t–38321/pasta-or-spaghetti-measure.asp
        If I ever boil to much, I usually save the cooked noodles with a tiny amount of olive oil on them. You can use them as a light lunch or side dish the next day or even freeze them. Freezing them changes the texture a tad so it is generally not recommended but I’ve never seemed to notice much of a difference if you allow them to defrost on their own. I hope this helps!

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