Peanutty Thai Noodles With Chicken Food

THAI CHICKEN PEANUT NOODLES

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

PEANUTTY NOODLES

Steps:

• Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

PEANUT THAI CHICKEN WITH VERMICELLI NOODLES

Steps:

• Combine the peanut butter, 1 1/2 cups of the coconut milk, soy sauce, lemon juice, brown sugar, garlic, salt, and cayenne in a small saucepan over low heat. Stir constantly and cook until thickened. Blend or process to puree.
• Add broth and remainin 1/4 cup of coconut milk and blend until smooth. Cover and set aside (can be made ahead and refrigerated covered).
• Cook vermicelli, drain and rinse. Toss with peanut oil and cool to room temperature, stirring occasionally.
• Just before serving place pasta on individual plated. Spoon over the sauce and sprinkle with scallions.
• Slice chicken on the diagonal and re-assemble 1/2 breast on top of each serving. Surround with snow peas to resemble a nest. Sprinkle with garnishes.

SPICY THAI PEANUT SAUCE WITH CHICKEN AND RICE NOODLES

Steps:

• Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.
• Chicken: Cut and sauté chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.
• Noodles: Cook rice noodles in water with salt, according to package instructions.
• Serve chicken/vegetables over noodles with sauce poured generously on top.

PEANUTTY NOODLES (COOKING LIGHT)

Steps:

• Shave carrots lengthwise into strips using a vegetable peeler.
• Heat 1 teaspoon oil in a small saucepan over medium heat.
• Add ginger and garlic, saute for 30 seconds. Add broth and next 5 ingredients, and stir until well blended. Reduce heat, and simmer for 7 minutes, stirring occasionally.
• Remove from heat and keep warm.
• Heat 2 teaspoons oil in a large non-stick skillet coated with cooking spray over medium heat. Add bell peppers and snow peas, saute 5 minutes or until tender.
• Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture in a large bowl, and toss well. Sprinkle with cilantro.
• Serve warm or at room temperature.

THAI PEANUT CHICKEN AND NOODLES

Steps:

• For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.

SOUTH BEACH PEANUT CHICKEN AND NOODLES

Steps:

• Cook noodles according to package directions, run under cool water and drain.
• Season Chicken with S & P and toss with 1t of the sesame oil. Heat grill pan or skillet over medium heat; cook chicken until browned and cooked throough. Transfer to a cutting board.
• Wisk together peanut butter, soy sauce, vinegar, water and remaining oil in a large mixing bowl. Thinly slice chicken and add to peanut butter mixture. Add noodles, cabbage and scallions; toss gently to combine and serve.