Wednesday, June 14, 2006

Spicy Thai Peanut Pasta with Chicken

This recipe evolved from many sources, including one of the best interns ever (Amber) and her Mom's Thai peanut sauce and a sauce that Trader Joe's stopped selling.

Spicy, savory, a bit sweet and creamy, be forewarned that the flavors of this dish are so good you'll find yourself craving it.

Kelley - I can still remember the night you and I were running back and forth between our houses (in a crazy big city, but still living 50 feet away from each other - I miss that!) and dealing with your contractor between bites of this pasta and strong Jack & Diet Cokes. Love you!

Thai Peanut Sauce on Pasta with Chicken:
(serves 4-8, depending on how much everyone eats, fab for leftovers)

1 lb pasta (recommend cappellini or linguinni or Asian noodles)
2 medium sized chicken breasts, boneless & skinless, cooked (poach/roast/saute), shredded (optional)
Peanut sauce (see recipe below)
1/4 cup chopped green onions (plus any vegetables you want to add)
2 cloves garlic, finely chopped
1 tbs chili sauce like siracha, or 1 tsp dried red pepper, or to taste (I like more)
1 package bean sprouts or 1 head green cabbage, shredded

Peanut Sauce:
1/2 cup reduced sodium soy sauce
1/2 cup creamy peanut butter
1 can light coconut milk
1/3 cup hot water
2 tbs brown sugar
2 tbs sake
1 tbs white vinegar
2 cloves garlic, minced
1 tsp sea salt
2 tbs fresh chopped cilantro (or to taste)

Puree all (room temperature) sauce ingredients together, warm gently with coconut milk in a saucepan over low heat until creamy and incorporated. Meanwhile, boil pasta in salted boiling water until al dente, about 8-10 minutes.

In a saute pan, saute garlic and green onions until softened, add cooked and shredded chicken.

Place bean sprouts or cabbage in a china cap/strainer/colander large enough for pasta, once pasta is cooked, pour into colander over veggies to blanch them (reserve some pasta water) and then dump bean sprouts/cabbage and pasta into saute pan with chicken mixture. Pour sauce over pasta and other ingredients and stir to coat. If to dry, add reserved pasta water, if watery, allow to thicken over low heat and then serve.

Garnish if you would like with cilantro, limes, green onions or nothing at all.


Anonymous said...

Hi Kirsten,

I made this pasta last night with my boyfriend, and it turned out great! We added zucchinis and red bell peppers for the veggies. We both loved it, and ate it again today for lunch. Thanks for all these great recipes, I look forward to making many more of yours!


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