02 June 2010

Thai Chicken Pasta

Matt and I are on a quest to learn how to cook good, at least somewhat healthy Asian food. Hopefully, this way we won't have to drop $40 on lunch at Saigon every Sunday (And with the money we save, I'm getting myself an ice cream maker!).

So a couple of weeks back, we tackled this recipe for Thai Chicken Pasta on Pioneer Woman's Tasty Kitchen blog.  It was pretty good.  I think I liked the dish a little bit more than Matt did because I'm more a fan of vinegar than he is, but we were really enjoyed the food. 

What I really liked, though, was that Matt did most of the cooking after I did the chopping.  And I love the faces Matt makes while he's cooking. 

Thai Chicken Pasta

⅓ cups Creamy Peanut Butter
⅓ cups Honey
⅓ cups Low Sodium Soy Sauce
1-½ Tablespoon Chili-garlic Paste (We couldn't find this at the store, so we used a chili-garlic sauce)
15-½ Tablespoons Unseasoned Rice Vinegar
16 ounces, weight Linguine
5 Tablespoons Toasted Sesame Oil, Divided
2 whole Boneless, Skinless Chicken Breasts
10 whole Green Onions. Chopped And Divided
5 whole Garlic Cloves, Minced
1 Tablespoon Fresh Ginger, Minced
1 cup Finely Grated Carrot
2 cups Mung Bean Sprouts

Preparation Instructions
In a small bowl, whisk together peanut butter, honey, soy sauce, chili garlic paste and rice vinegar. Set aside.

Prepare pasta to al dente, drain and toss with 3 tablespoons sesame oil in a large bowl. Set aside.

Cut chicken into thin slices. In a hot pan, heat 1 tablespoon sesame oil and cook chicken completely. Remove chicken from the pan.

Heat remaining 1 tablespoon of sesame oil and cook 8 of the chopped green onions, garlic and ginger until softened. Pour in the sauce and simmer for about 1 minute on medium-low heat.

Toss sauce, pasta, chicken, carrots and mung beans together until well combined. Garnish with remaining green onions and serve.

You can also garnish this with a handful of peanuts.

Hey, who only has seven days left of school?  This girl!

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