Monday, February 11, 2013

Spicy Thai Peanut Noodles with Chicken

This weekend we have been eating internationally. Saturday I made Indian food: chicken Tikka Masala and Aloo Gobi which is a spicy cauliflower and yesterday I made Thai Peanut Noodles with Chicken. The creamy peanut butter and coconut milk blend to made a silky sauce.

I am also using rice noodles in this dish. These are shaped just like linguine but almost look translucent when boiled and some variation can be found at mostly all food stores.
In a pot of boiling water cook the rice noodles for about 6 minutes or until your desired texture is reached.

In a frying pan fry about one pound of diced boneless chicken breast along with one diced red or yellow pepper. When the chicken is no longer pink turn off heat. In a medium sized bowl combine 1 1/2 cup peanut butter, 1/2 c. lite coconut milk, 3TBSP soy sauce, 1 TBSP fish sauce, 3 TBSP lime juice, and a tsp full of Sambal or other hot sauce. For added texture you can use chunky peanut butter. Mix all the ingredients and pour over the hot chicken. The peanut butter will begin to melt. Stir in the drained rice noodles. Garnish with chopped peanuts and cilantro. Serve with Sambal on the side.
*If you can't find rice noodles, use linguine. I also use chunky peanut butter sometimes for added texture.

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